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Season's Greetings | Holiday Comfort Stew

from eNewsletter 12/12/2018

DID YOU KNOW that a new report from Cochrane Review has found that increased intake of supplemental omega-3 fatty acids (in the form of fish oil) during pregnancy is linked to a lower risk of premature births compared with placebo, in data from almost 20,000 women?


HOME FOR THE HOLIDAYS?

If you have family or friends coming in for the holidays, help them help themselves by making an appointment with us!


HOLIDAY WELLNESS GIFT IDEAS

  • New Client Wellness Evaluation with Bonnie

  • 23andMe Genetics Kit for our Pure Genomics Evaluation

  • Gift Certificate for Dietary Supplements

  • NCI Well Connect Membership

  • Far Infrared Sauna Sessions

SEASON'S GREETINGS FROM ALL OF US AT NUTRITIONAL CONCEPTS - May Your Holidays Be Full of Health, Happiness, and Giving - Our continued goal for you this holiday season and New year is to squeeze every ounce of quality and enjoyment from each day. We're honored that you've put your trust in us to help you achieve your wellness goals.


HOLIDAY COMFORT STEW Beef Stew with Root Vegetables

1/4 cup all-purpose flour (gluten-free if necessary) Coarse salt and pepper 2 pounds boneless beef chuck roast, cut into 1-inch pieces (grass-fed preferred) 3 tablespoons vegetable oil, divided 3 shallots, diced 4 cloves garlic, chopped 1/4 cup tomato paste 2 pounds chopped vegetables (rutabaga, potato, celeriac, turnip etc) 1 tablespoon white vinegar Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate. Add remaining tablespoon oil, shallot, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, root vegetables, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve. Serves 4-6.

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