Healthy Vegetable Beef Stew

Recipe

14 INGREDIENTS • 8 STEPS • 1HR

Healthy Vegetable Beef Stew

4.7

6 ratings

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!

Healthy Vegetable Beef Stew

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

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!

1HR

Total Time

$2.68

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 Tbsp

Olive Oil, divided

2 1/4 cups

Button Mushrooms, sliced

1.3 lb

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

1 sprig

2

6 cups

Low-Sodium Beef Broth

4 cups

tough stems removed, chopped

1/2 cup

Farro

or Barley

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

357

Fat

17.2 g

Protein

26.7 g

Carbs

24.2 g

Healthy Vegetable Beef Stew

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

In a large dutch oven or heavy soup pot, heat Olive Oil (1 Tbsp) over medium heat. Add Button Mushrooms (2 1/4 cups) and a pinch of salt.

step 1 In a large dutch oven or heavy soup pot, heat Olive Oil (1 Tbsp) over medium heat. Add Button Mushrooms (2 1/4 cups) 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 (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.

step 3 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.

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 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 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 (6 cups) and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

step 6 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.

step 7

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.

step 7 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.

step 8

Serve and enjoy!

step 8 Serve and enjoy!

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