Healthy Rustic Beef Stew
Ingredients
- 3-4 lb. boneless beef stew meat, cut into small pieces
- 2 qt. beef stock
- 2 lb. carrots, peeled and cut into 3 inch pieces
- 5 large celery stalks, cut into 3 inch pieces
- 1/2 C. diced sweet red and/or green pepper
- 2 large parsnips, peeled and cut into chunks
- 1 large onion, peeled and chopped roughly
- 1-2 cloves garlic, finely minced
- 2-3 lb. small red potatoes, scrubbed and cut in half
- 1 lb. fresh mushrooms, cut in half
- 1 qt. diced tomatoes with juice
- 1 sprig fresh rosemary (or 1/2 tsp. dried)
- 1-2 sprigs fresh thyme (or 1/2 tsp. dried)
- 1 sprig fresh savory (or 1/2 tsp. dried)
- 2-3 bay whole bay leaves
- Salt and black pepper to taste
- Olive oil
Directions
Sauté beef in olive oil until well browned. Add onions and sauté for a few minutes more until onions are tender. Add beef stock, herbs, garlic, bay leaves, and salt and pepper. Simmer on low heat for 55-60 minutes until meat starts to get tender. Add mushrooms, carrots, parsnips, bell peppers, tomatoes with juice, and celery and simmer another 30 minutes. Add potatoes and simmer until tender. If juice does not cover stew, add between 1/2-1 C. hot water. With a slotted spoon, remove meat and veggies from stew. Discard herbs and bay leaves. Thicken gravy with arrowroot or cornstarch. Return meat and veggies to gravy and simmer another 10 minutes. Serve over whole-wheat noodles or with crusty French bread.
