This is the perfect hearty recipe to enjoy on a cool fall evening. The warmth and familiarity of the stew really make this a true comfort food. Add in the braised short rib to add lots of flavor and protein to keep you satisfied... what else could you need? Maca- you need some maca! Don't worry, we added this amazing superfood to the stew recipe to amplify the savory, nutty flavor and boost the adaptogenic herbs in your diet.
6 Short ribs
1 Leek (chopped)
1 Large onion (roughly chopped)
1 Butternut Squash (peeled and diced, roughly 1” cubes)
4 Garlic cloves (peeled and chopped)
2 Bay leaves
2 Large carrots (peeled and chopped)
1 Tbsp fresh chopped thyme
1 Cup of red wine
2 Cans organic plum tomatoes
5 Cups Organic Beef stock or broth
2 Tbsp MRM Maca Root Powder
2 Tbsp all purpose flour
Salt & Pepper
½ C Preferred choice of butter
Preheat the oven to 425F.
Heat a roasting tray with a healthy splash of olive oil in the oven for 5 minutes. Season the ribs with salt and pepper and carefully place them on the pre heated tray. Roast in the oven for 15 minutes, or until they are nice and golden. Remove from the tray and set aside.
Reduce oven temperature to 250F.
Place your dutch oven with a splash of olive oil on the stove at medium heat. Add the onion, leek, and garlic, and gently cook (being careful not to brown) for 2-3 minutes. Add the squash, carrot, chopped thyme, Maca Root Powder, and bay leaves and cook for 2-3 more minutes.
Next, add the butter and flour and cook for 2 minutes.
On the stove turn the heat to high and add the red wine. Bring to a boil and cook until the liquid is reduced by half.
Add the short ribs, canned tomatoes, and beef stock. Bring to a boil.
Once brought to a boil remove the dutch oven from the heat and cover with the lid. Place the pot in the oven for 3 hours. Remove and serve with your choice of seasoned, steamed vegetables. Enjoy!