This month’s nutrition for fertility recipe is a nutritious, warming, bowl of beef, barley and root vegetable stew. On those dark and chilly nights, this bowl of stew is sure to make the kitchen cozy while warming up the heart and soul. In Chinese medicine, beef is known to tonify the Qi and strengthen the spleen and stomach, all of which become exhausted during the winter months.
Beef is excellent source of zinc, iron, selenium, protein and Vitamin B12. It is important that the beef be grass-fed, as this ensures that it is richer in essential fatty acids, contains more antioxidants, and a reduced exposure to environmental toxins.
Barley are a rich source of protein, which promotes healthy tissue growth, both in your body and your baby’s body. Chickpeas are also low in saturated fats, have tons of fiber, which is good for intestinal health, and vitamin B6, essential for hormone regulation.
Root Vegetables is a great fruit because it is loaded with vitamin C, magnesium, calcium, potassium, and antioxidants. Our bodies are bombarded daily with harmful free radicals from pollution and food. These free radicals can harm the sperm, egg, and reproductive organs, but the antioxidant properties in lemons help destroy these free radicals, thereby making the body more prepared for conception.
Yields: Serves 4-6
List of Ingredients
- 1/4 cup organic oat flour
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 3/4 pound lean organic grass fed beef cubes
- 3 Tbsp extra virgin olive oil, divided
- 2 large celery stalks, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup rutabaga, chopped & peeled
- 1 cup fresh mushrooms, sliced
- 1/3 cup pearled barley
- 1 bay leaf
- 1 qt natural beef bone broth
- In a medium bowl, combine the flour with the salt and pepper. Toss the cubed beef into the flour mixture, coating all sides and reserving any leftover flour.
- In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Brown beef on all sides and remove to a plate.
- Add the remaining tablespoon of olive oil to the pan. Stir in the celery, onion, carrots, rutabaga, and mushrooms, scraping up any brown bits from the bottom of the pot. Cook the vegetables, stirring for 2 minutes.
- Add the barley and continue to cook, stirring for an additional minute.
- Stir 1/4 cup beef broth into the remaining flour until completely blended.
- Add this along with the rest of the broth and the beef cubes back into the pot. Bring to a boil then reduce heat to simmer, uncovered, and stirring occasionally.
- Cook for one hour or until thickened into a stew. Garnish with chopped parsley.