Healthy Vegetable Beef Stew

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

30 mL

Olive Oil , divided

225 g

Button Mushrooms , sliced

590 g

Beef Chuck

or beef for stew, cut into 1/2" dice

3

Turnips

peeled and cut into 1/2" dice

3

Medium Carrots

peeled and cut into bite size pieces

1 can
(15 oz)

Diced Tomatoes

4 sprigs

Fresh Thyme

1 sprig

Fresh Rosemary

2

Bay Leaves

1.4 L

Low-Sodium Beef Broth

100 g

Kale

tough stems removed, chopped

95 g

Farro

or Barley

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

In a large dutch oven or heavy soup pot, heat Olive Oil (15 mL) over medium heat. Add Button Mushrooms (225 g) and a pinch of salt.

Step 2

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

Step 3

Heat additional Olive Oil (15 mL) in the pot and add the Beef Chuck (590 g) . Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) . Cook, stirring occasionally until browned, about 5 minutes.

Step 4

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

Step 5

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

Step 6

Stir in the Low-Sodium Beef Broth (1.4 L) and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

Step 7

Stir in the Kale (100 g) and Farro (95 g) and simmer for 10 to 15 minutes more. Season to taste with additional salt and pepper.

Step 8

Serve and enjoy!