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Smoky BBQ Beef Stew

Do you have foods that are so reminiscent of childhood they almost make you cry? I totally do. Like chocolate cake with vanilla icing, cherry pie, Belgium waffles, chicken legs and beef stew. Those were staples in our house. While I no longer eat chocolate cake regularly (but I do still have it because… balance), beef stew is a staple in our house. There is just something about the tender meat, creamy tomato sauce and soft potatoes and carrots that just make me happy. It’s one of my all-time favorites.

This recipe is a fun twist on traditional beef stew. I came up with it because I think my family was getting sick of traditional beef stew. Maybe it’s because we were having it once a week and consuming the leftovers throughout the week. Who knows? I personally was totally fine with that. Either way, I knew I needed to come up with something new.

This recipe was it! When my daughter said “What’s for dinner?” I said “BBQ beef stew.” She groaned “not again!” but when I explained it was completely different, she was willing to have another bowl of beef stew. She loved it! What really sold her was the rice. She’ll eat just about anything as long as it’s on a bed of rice.

I love rice, but when I’m trying to watch my carbs, I just swap out the rice for a bed of leafy greens. This is one of my favorite ways to get in more veggies and keep my blood sugar regulated.

This stew is grain-free and uses spices like turmeric, cinnamon and ginger so it’s also anti-inflammatory and gives you extra help to regulate blood sugar. Plus it tastes awesome. That’s my #1 priority when it comes to food. Why would I waste time chewing something that doesn’t bring me joy? That seems ridiculous.

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Creamy Vegetable Curry Soup

Fall means pumpkin spice, sweaters, pretending leggings are actually pants and my favorite: SOUP! I love having soup for dinner. It’s warm and comforting, and so easy to make. It’s also a great way to get in some extra veggies.

This soup is on a whole new level of awesome. Roasting veggies is my favorite way to eat them. So roasting veggies and then turning them into a soup is pretty much the perfect combination. And adding curry is the perfect flavor. Even veggie haters will love this soup.

One thing that makes this recipe so easy is my Instant Pot. The Instant Pot is my favorite for soups. I love my slow cooker but something about pressure cooking soup makes it taste and feel like it’s been cooking for hours. I love it! And it only takes 5 minutes once it goes into the Instant Pot. You could even roast the veggies in advance and then add them to the Instant Pot when you get home in the evening. If you don’t have an Instant Pot, you can cook the soup in the slow cooker on low for 4-6 hours or boil it on the stove for about 20 minutes. The veggies are already fairly soft, but this makes them soft enough to puree and helps all the flavors blend together.

If you’re like me and eating dairy makes you feel completely awful, you may be missing out on creamy things. The solution: coconut milk. Any soup recipe that calls for heavy cream can be just as (if not more) delicious with coconut milk. It’s extra fitting in this soup as coconut and curry go well together; and not just because they both start with “c.”

You could easily add chicken or a ground meat to this soup to give it extra protein, but I love it plain. Now go put on some leggings and have some soup.

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