Name: Healthy Vegetable Beef Stew
Total time: PT3600.0S
Yield: 6
Ingredients: 2 tablespoon Olive Oil; 8 ounce Button Mushroom; 1.3 pound Beef Chuck; 3 Turnip; 3 Carrot; 1 can Diced Tomatoes; 4 sprig Fresh Thyme; 1 sprig Fresh Rosemary; 2 Bay Leaf; 6 cup Low-Sodium Beef Broth; 4 cup Kale; 1/2 cup Farro; to taste Salt; to taste Ground Black Pepper

A simple, hearty and healthful soup, loaded with kale, mushrooms, carrots, and farro. Those aren’t potatoes – I used turnips, though you can use whatever veg is currently residing in your crisper bin!

Low-Fat

Oven

Budget-Friendly

Beginner

Healthy Vegetable Beef Stew

calories

total_fat

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Olive Oil

tablespoon

Button Mushroom

ounce

Beef Chuck

pound

Turnip

Carrot

Diced Tomatoes

Fresh Thyme

sprig

Fresh Rosemary

Bay Leaf

Low-Sodium Beef Broth

Kale

Farro

Salt

to taste

Ground Black Pepper

Stove

In a large dutch oven or heavy soup pot, heat {@1:} over medium heat. Add {@0:} and a pinch of salt.

In a large dutch oven or heavy soup pot, heat Olive Oil (1 tablespoon) [divided] over medium heat. Add Button Mushroom (8 ounce) [sliced] and a pinch of salt.

In a large dutch oven or heavy soup pot, heat Olive Oil (1 Tbsp) over medium heat. Add Button Mushroom (8 oz) and a pinch of salt.

Cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.

Heat additional {@2:} in the pot and add the {@1:}. Sprinkle with {@3:} and {@0:}. Cook, stirring occasionally until browned, about 5 minutes.

Heat additional Olive Oil (1 tablespoon) [divided] in the pot and add the Beef Chuck (1.3 pound). Sprinkle with Salt ( to taste) and Ground Black Pepper ( to taste). Cook, stirring occasionally until browned, about 5 minutes.

Heat additional Olive Oil (1 Tbsp) in the pot and add the Beef Chuck (1.3 lb). Sprinkle with Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally until browned, about 5 minutes.

Add the mushrooms, {@0:}, and {@1:} to the meat and stir to combine. Simmer on the stove for about 5 minutes.

Add the mushrooms, Carrot (3 N/A), and Turnip (3 N/A) to the meat and stir to combine. Simmer on the stove for about 5 minutes.

Add the mushrooms, Carrot (3), and Turnip (3) to the meat and stir to combine. Simmer on the stove for about 5 minutes.

Meanwhile, tie the {@2:} and {@0:} with kitchen string. Add the herbs to the pot along with {@3:} and the {@1:}.

Meanwhile, tie the Fresh Thyme (4 sprig) and Fresh Rosemary (1 sprig) with kitchen string. Add the herbs to the pot along with Bay Leaf (2 N/A) and the Diced Tomatoes (1 can).

Meanwhile, tie the Fresh Thyme (4 sprigs) and Fresh Rosemary (1 sprig) with kitchen string. Add the herbs to the pot along with Bay Leaf (2) and the Diced Tomatoes (1 can).

Stir in the {@0:} and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

Stir in the Low Sodium Beef Broth (6 cup) and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

Stir in the Low-Sodium Beef Broth (6 cups) and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

Stir in the {@1:} and {@0:} and simmer for 10 to 15 minutes more. Season to taste with additional salt and pepper.

Stir in the Kale (4 cup) and Farro (1/2 cup) and simmer for 10 to 15 minutes more. Season to taste with additional salt and pepper.

Stir in the Kale (4 cups) and Farro (1/2 cup) and simmer for 10 to 15 minutes more. Season to taste with additional salt and pepper.

Healthy Vegetable Beef Stew

4.7

1HR

$2.72

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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