Just what you need on a cold, dreary day like today. Beef and Vegetable Stew with Fry Bread. Things are kinda tough right now, so my Beef and Vegetable Stew is more like Vegetable and Beef Stew. I love vegetables, though so it all worked out!
8 oz. leftover Steak
1 cup Onion; chopped
3 cloves Garlic; minced
½ cup Celery; chopped
1 cup Carrot; peeled and chopped
1 cup Zucchini; chopped
2 cups Potato; peeled and chopped
1 cup Parsnip; peeled and chopped
½ cup Frozen Corn
1 ½ quart Beef Broth
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
1 teaspoon dried Italian Herbs
½ teaspoon Celery Seed
Pinch of Sugar
1 cup Tomato; chopped
1 Bay Leaf
Salt and Pepper to taste
- Bring a pot with 1” of water and a steamer basket to a boil. Add the root vegetables, cover and steam until almost tender; about 8 minutes.
- Heat a Dutch oven over medium heat and add a drizzle of olive oil. Add the beef, onion, celery and garlic, then sauté until the onions are tender; about 5 minutes.
- Add in the steamed vegetables, broth, seasonings and herbs to the Dutch oven. Taste and season accordingly. Bring to a boil, then reduce to a simmer, cover and cook for 45 minutes.
- Remove the bay leaf and enjoy!
Ash's In The Kitchen 