Winter Warmup: Beef Vegetable Stew

It's getting colder here in Ontario - below freezing nearly every day this past week and into the weekend. Sounds like a perfect time for some hearty beef stew loaded with fresh vegetables.

My mother-in-law is undergoing chemotherapy and radiation right now. It's difficult because you want to help so much but there isn't much you can do - so I do what I can by sending over food that is high in nutrition, and that is easy to keep down.

I want to share the recipe with you because I think you'd like it too.

You'll need:
1/2 lb stewing beef cut into bite-sized pieces
1/2 cup flour
1 onion, finely chopped
1 tbsp garlic, finely chopped
1 cup carrots, chopped
1 cup mushrooms, chopped
1 cup broccoli, chopped (I used broccoli slaw)
1 sweet pepper, chopped
1 cup kale, chopped
1/2 large can diced tomatoes
beef stock (about half a carton or 2 cans)
salt
pepper
oil
spices

Mix 1/4 cup of flour with pepper and toss the stew beef until well coated. In a large saucepan heat some oil and brown the meat, then remove to a plate for later.

In the same pan add the onion and garlic, cooking until soft. Add the rest of the flour, stir, and heat for 30 seconds. Pour in some of the beef stock, stirring until the pan is deglazed.

Add the rest of the beef stock and bring to a boil. Return the meat to the pot along with the carrots, mushrooms, broccoli, peppers, and tomatoes. Add more beef stock if necessary. Reduce heat and simmer for 1 hour. Add the kale and season to taste. I used oregano, basil, greek seasoning, and coconut aminos. You could also add parsnips, potatoes, corn, or just about any vegetable you have on hand.

Serve with crusty bread or crackers. This recipe makes at least 6 large servings.

~~~~~

I'm linking up to these great parties this week!