Cranberry Barbecue Beef Oven Stew + Socca

By July 22, 2015

I was so excited to drive out to the mountains for a lunch at Iron Goat Pub and Grill that I completely forgot my camera. [Makes for a great excuse to return!] I was so excited to have the gluten free fries and chicken wings, that I forgot to sprinkle salt on top. I was so excited to have the grass-fed bison burger with caramelized onions and chili mayo in a rice bread tortilla, that I forgot to add ketchup. I was so excited to finish the meal off with a gluten free chocolate torte, that I forgot I had to pee before getting in the car for the 1.5 hour drive home. My day was full of so much excitement that I slept all the way home. [Also a great tactic for when you really, really need to go! ooOOoo] Needless to say, I had the best Valentine’s day! Side note: My workouts have been updated – I’m now sprinting a couple of miles a week! woot!  
Cranberry Barbecue Beef Oven Stew
Recipe type: Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
Throw it in the oven and forget about it! This dish is full of flavor – from the deep cranberry taste, to the sweetness of yam, mixed with the satisfying taste of organic beef. Perfect for weekday family meals, served with toast, tortillas, or socca.
  • 1 butternut squash, peeled and chopped into ½ inch cubes
  • 1 yam, unpeeled and chopped into ½ inch cubes
  • 2 potatoes, unpeeled and chopped into ½ inch cubes – I used white, but red would work as well
  • 2 carrots, unpeeled and cut into discs
  • 1 yellow onion, sliced
  • 1 lb stewing beef – I used grass-fed and finished, free range beef
Cranberry barbecue sauce:
  • ⅔ cup cranberry juice – I used 100% cranberry juice so had to add 1 tablespoon sugar – demerara sugar, or sucanat would work
  • 1 beef bouillon cube – I used GoBIO! Organic Beef Bouillon Cubes
  • 6 oz. can of tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 2 tablespoon blackstrap molasses
  • ½ teaspoon salt
  • pepper to taste
  1. Preheat oven to 300F
  2. Combine all barbecue sauce ingredients in a small saucepan. Bring to a boil, then reduce to medium low heat. Cover and simmer for 10 minutes.
  3. Meanwhile, combine all vegetables and meat in a large bowl. Stir to combine, then drop into a 2.3L [or larger] casserole dish.
  4. Pour barbecue sauce over the prepared vegetables.
  5. Cook with lid on for 2.5-3hrs or until potatoes can be cut through, but still hold form. [Mine took 2hrs and 45minutes]
View Nutritional Information (once on page scroll down)
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 4 – 7inch soccas
Lightly adapted from: Katlyn’s Kitchen
  • 1 cup chickpea flour
  • 1 cup + 2 tablespoon filtered water
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cumin or thyme – I’ve tried it both ways and they’re both fantastic!
  • 2 tablespoon olive oil + more for brushing cast iron pan
  • pepper to taste
  1. Combine all ingredients in a medium sized bowl, stir to combine, then pop a lid on a the bowl and allow to sit at room temperature for 1 hour.
  2. Set oven to high broil and move oven rack to highest position in oven.
  3. Oil a cast iron pan with 1 teaspoon olive oil and place under the broiler for 2 minutes.
  4. Remove cast iron from oven and pour ¼ of the batter into the pan.
  5. Return to the oven for 3-4 minutes. [I found our socca was better at the 3 minute mark – after the first try you’ll know what works best for your oven]
  6. Place finished socca on cooling rack, and repeat with remaining batter.
  7. Serve with hummus, stew, or dipped in cashew Caesar dressing.
View Nutritional Information (once on page scroll down) What activities did you enjoy yesterday?

This entry was tagged: beef, Casseroles, cranberry, freezable, stew

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