There is something about sitting down at the end of a long day with a hot bowl of stew in hand that is entirely relaxing. The curls of steam rising off the top, the comforting aroma of slow-cooked veggies and meat mingling together, and of course, the luxury of having time to finish all of the pesky prep dishes before the meal even starts. This simple beef stew is an absolute pleasure to both make and serve. Using plain, easy-to-find ingredients, the flavors meld together beautifully to create a dish that is far more complex tasting than it is to create.
The key to this stew is to start it off with a solid broth base. As we've discussed before, homemade bone broth is every chef's secret to tasty soups and stews. Not only does homemade broth taste far superior to any boxed or canned impostors found at the store, but it has many times more nutrients.
To review, here is a list of the nutrients listed on the label of a conventional broth:
And here is a list of just some of the things that researchers have found in homemade broth:
- Gelatin (with amino acids proline and glycine)
- Chondroitin sulfate
You tell me which one is healthier!
I've written a few posts about making broth before. For this recipe, either chicken or beef will do. To learn more about making broth visit the article on: Nourishing Homemade Beef Broth or Tips for Making Nourishing Traditions Chicken Stock.
If you find yourself in a pinch or crunched for time, you can always enhance store brought broths by adding 1/2 teaspoon of gelatin per cup (8oz). This doesn't quite replace the delightful flavor and powerful nutrients of homemade broth, but it will add back some of the important minerals and amino acids that are otherwise missing.
Once you have the broth, the rest of this recipe is just a matter of quickly sauteing some meat and chopping up a few veggies.
Simple Beef Stew with Root Vegetables
By Kayla- Radiant Life
2 lbs grass-fed ground beef
2 cloves garlic, minced
1 vidalia onion, chopped
2 medium carrots, chopped
1 cup butternut squash, cubed
1 small turnip, cubed
1 cup sweet potato, cubed
1/2 cup baby bella mushrooms, sliced
2 tbsp olive oil
1 tbsp fresh thyme
2 sprigs of fresh rosemary
Sea salt, pepper, cumin to taste
Place ground beef in a large sauce pan on medium heat. Cook and stir until meat has browned all the way through. Add garlic, onion, carrots, butternut squash, turnip, sweet potato, and mushrooms and drizzle with olive oil. Stir until evenly dispersed. Turn down to medium-low heat and cover. Let sit covered for 10-15 minutes or until vegetables are soft, making sure to stir every 5 minutes or so to prevent sticking. Season with fresh thyme, salt, pepper, and cumin to taste. Incorporate broth and 2 sprigs of fresh rosemary. Bring soup to simmer, replace cover on pot, and cook for an additional 35-40 minutes. Remove rosemary sprigs before serving. Enjoy!