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When the weather gets colder I find myself craving meals that are warm and hearty. Beef Stew is a delicious meal, that meets both of those criterion. Plus, it’s easy to make!
This recipe is high in nutrients. Remember you should be having 5-6 cups of red/orange vegetables per week! Carrots and Sweet Potatoes are high in Vitamins A, C, Fiber and Potassium. Spinach is high in vitamins and antioxidants, and is a natural anti-inflammatory. Spinach has been shown to effectively lower blood pressure. All of these vegetables help protect your vision, and skin. So what’s not to love about this combination?
I hope you all enjoy the recipe!
Makes 4 Large Servings, or 6-8 Smaller Servings
For this recipe I used:
- 1 Container Swanson 100% Natural Beef Broth with 50% Less Sodium (contains 4 cups)
- 3 Medium Sweet Potatoes
- 3 cups Raw Spinach
- 3 Medium Carrots
- 1/2 cup fresh mushrooms, sliced
- 1.25 pounds Beef Stir Fry Meat
- 1 teaspoon fresh garlic
- Extra Virgin Olive Oil (less than a teaspoon)
- Fresh Ground Black Pepper (to taste)
- Fresh Ground Sea Salt (to taste)
- Italian Seasoning (to taste)
- Thyme (to taste)
- 1 Tablespoon All Purpose Flour
- 1 Tablespoon Whole Wheat Flour
- 1/4 cup Water
Step 1:
Cut Beef into 1/2 to 1 inch cubes.
In a large pot use a touch of Extra Virgin Olive Oil and a teaspoon of fresh garlic. Turn stove on to medium heat. Add beef and cook until browned. Add desired seasoning at this point.
I used a bit of fresh ground pepper, fresh ground sea salt, Thyme, and Italian Seasoning.
Step 2:
Add the entire container of Beef Broth. Cover, and bring to boil. Reduce heat to low, and cook for 90 minutes.
Step 3:
Cut vegetables to desired size. Add all vegetables to the broth and re-cover. Cook for an additional 30-60 minutes on low until vegetables are tender.
Step 4:
Increase heat to medium. Mix flour and water in a bowl, and add slowly to broth. Stir to thicken.
Step 5:
Stew is ready to serve! Enjoy!