Harvest Stew
Add fresh herbs from the garden to this soup to suit your taste, and throw in any extra vegetables you may have on hand. Maybe we should call this one “Phytochemical Powerhouse Stew.”
INGREDIENTS | SERVES 6
- 1 pound stewing beef cubes
- 2 tablespoons olive oil
- ¼ cup flour
- ¾ cup diced onions
- ½ cup sliced carrots
- ½ cup diced celery
- 1 leek, cleaned and diced
- 6 garlic cloves, peeled
- 2 cups diced zucchini
- 1 potato, peeled and diced
- 3 turnips, diced
- 2 tomatoes, chopped
- 1 bay leaf
- 3 sprigs fresh thyme
- 4 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper, to taste
Brown the beef cubes in olive oil. Sprinkle the flour over the meat and stir to coat and distribute.
Add the onions, carrots, celery, leek, garlic, zucchini, potato, turnips, tomatoes, bay leaf, thyme sprigs, and beef broth. Bring to a boil, then lower the heat and simmer for 60 minutes.
Remove the bay leaf and thyme sprigs. Add the Worcestershire sauce, salt, and pepper. Serve hot.
PER SERVING: Calories: 254 | Fat: 9.5 g | Protein: 20 g | Sodium: 514 mg | Fiber: 3.5 g | Carbohydrate: 22 g
