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Beef Stew with Maple Glazed Yams

I believe I could have beef stew every day and be happy even though I do have the knowledge that eating red meat a lot is not good for you. What I haven’t seen in the studies on the dangers of eating too much red meat is discussion around what else people are eating while eating red meat that can contribute to health problems. Have you heard of any discussions?

On to the review of this Burgundy Beef Stew. As you can see, we used a slow cooker for this recipe and it can cook slowly on low for 5-12 hours or on high for 5-6 hours. Using a slow cooker sure makes life easy. Just plop everything in the cooker, turn on the heat and let it cook until its ready.

Burgundy Beef Stew

Burgundy Beef Stew

We did not use the bacon that this recipe calls for — I think it would have made it too “fat” tasting. (Is there such a thing?) The stew was pretty good. We did use the wine but I’ve never really understood how much difference there is when wine is used versus when it’s not used. Next time I think I’ll try it without the wine just to see the difference. (Well, hopefully I’ll remember what the original recipe tasted like … hahaha)

To complement the stew, we had Maple Glazed Yams with Pecan Topping. This is a good paleo Thanksgiving “side.” I loved it! My husband thought it was too sweet. You’ll have to make it and decide for yourself.

Maple Glazed Yams with Pecan Topping

Maple Glazed Yams with Pecan Topping

It does take 1/2 cup of maple syrup so one could put less of the maple syrup in to make it less sweet. We did not use the brown sugar — that would have definitely made it way too sweet for me.

Now we have a paleo yam dish to make for Thanksgiving. Woohoo!

 

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