There are many ways to get cannabis into this Paleo-inspired stew, a wonderful fall dinner. You can simmer the beef stock with cannabis for four to eight hours and then strain out the cannabis to make a milder infusion, saute the garlic and onions in cannabis-infused olive oil, or finish the stew with cannabis-infused butter or coconut oil (my preference) using this recipe.
Cannabis, Beef and Sweet Potato Stew
3 cups organic beef stock
2 tablespoons extra-virgin olive oil (cannabis-infused if preferred)
1-1/2 pounds boneless beef chuck, cut into 1-inch squares
2 garlic cloves, minced
1 onion, diced
3 tablespoons tomato paste
2 sweet potatoes, cubed
8 ounces mushrooms, sliced
5 carrots, sliced
1 rutabaga or turnip, sliced
1-1/2 teaspoons dried oregano
2 bay leaves
Freshly ground pepper
4 tablespoons cannabis-infused grass-fed butter or coconut oil
Large stew pot
Season beef cubes with salt and pepper.
Heat olive oil over medium-high heat in stew pot. Add garlic and onion and stir constantly until transparent, about 2 minutes.
Add beef and brown on all sides, about 1 to 2 minutes.
Stir in tomato paste and beef stock until well mixed.
Add sweet potatoes, mushrooms, carrots, rutabaga or turnip, oregano and bay leaves. Bring to simmer and adjust heat so stew remains at constant low simmer for 45 minutes.
When meat is very tender, stir in butter or coconut oil until incorporated. Season with salt and pepper as desired.
Taste, adjust seasonings, and serve
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook