Saturday, January 5, 2013

Easy Healthy Beef Stew

The weather outside is really cold right now here in Minnesota.  It's been a decent winter, but it was negative 7 when I got up a couple days ago.  And when it's cold I get in the mood for a warm and filling bowl of soup, or in this case stew!

For fun I've added links to each of the vegetables, to a wonderful site called What's On My Food.  Each link shows what harmful additives you would be getting on that vegetable if you don't purchase it organic.  Warning, one of them has 31 suspected hormone disruptors!

The stew actually looked heartier than this, as this was so good it was the last bowl before I remembered to take a picture, so this photo is heavier on the broth than most of it was.

Yay for another meal the whole family eats without complaining about!

Beef Stew

1 Tbls. Grapeseed oil or Olive Oil
1 lb. Organic Grass-Fed Beef boneless chuck, tip or round roast cut into 1 inch cubes
2- 32 oz. boxes of Organic Beef Broth (or make your own beef stock)
2 cups Filtered Water
1/2 tsp. Salt
1/2 tsp. freshly Ground Pepper
4 Medium Organic Carrots, cut up into bite size chunks
3 Medium sized Organic Potatoes, cut up into bite sized chunks
1 Organic Green Pepper, cut up into bite sized chunks
2-3 Organic Celery Stalks, cut up into bite sized chunks
1 Medium Organic Onion, cut up into bite sized chunks
2 Bay Leaves

In a large pot (about 5 quarts) heat the oil on medium heat and brown the beef chunks.  Once browned add all the beef broth, pepper, and the bay leaves..  Heat to boiling, cover and simmer for 1- 1/2 hours, or until beef is getting tender.  Add the water, salt, and all the vegetables then bring to a boil for at least 1 minute.  Reduce heat and simmer on low heat for about 30 minutes, or until the vegetables are tender.  Enjoy!


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