February 28, 2022
Beef and Vegetable Stew
Delicious and robust meaty flavor elevated with a bright tomato broth and tender vegetables makes for a warming and delicious meal. This stew can also be made with turkey in place of the beef if you prefer.
Servings: 6
Calories: 464kcal
Ingredients
- 1 tablespoon bacon grease or fat of choice
- 2 1/4 pounds ground beef lean
- 6 ounces mushrooms high in vitamin D
- 1 yellow onion diced
- 4 stalks celery diced
- 1 large carrot diced
- 4 garlic cloves minced
- 2 bay leaves
- 3 tablespoons tomato paste
- 28 ounce can crushed tomatoes with juices
- 1 teaspoon salt
- 1/4 teaspoon black pepper fresh ground
- 1 pound rutabaga peeled and diced to 1/2-inch cubes
- 4 cups chicken broth
- 1 tablespoon gelatin
- 2 tablespoons Worcestershire sauce gluten-free
- 2 teaspoons yeast extract spread optional, adds umami and nutrients
- 1 teaspoon fish sauce optional but adds umami and you don't taste fish at all
- 12 ounces peas frozen
- 4 tablespoons parsley minced
Instructions
- Add the ground beef, mushrooms, and grease to a large pot. Stir with a spoon to break it up into small pieces as you cook it. Cook until no longer raw, about 10 minutes total. Remove most accumulated oil, if the meat has released any, leaving about 1 teaspoon in the pan.
- Add the onion, carrot, and celery to the meat and continue to cook over medium-high heat until the onions are soft and translucent, stirring often, about 5 minutes. Add the garlic, bay leaves, and tomato paste and cook, stirring constantly until fragrant, about one minute more.
- Stir in the Italian seasoning, salt, pepper, rutabaga, broth, gelatin, Worcestershire sauce, yeast extract, and fish sauce. Bring to a boil then reduce to a simmer and cook on a simmer for another 45 minutes, or until the rutabaga is completely tender.
- Remove the soup from the heat and stir in frozen peas and let stand for 5-10 minutes. Sprinkle with parsley before serving and adjust seasoning to taste.
Notes
Protein:Energy Quotient [calories]: 1.18
Nutrition Facts
Beef and Vegetable Stew
Amount per Serving
Calories
464
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
108
mg
36
%
Sodium
1548
mg
67
%
Potassium
1593
mg
46
%
Carbohydrates
19
g
6
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
49
g
98
%
Vitamin A
2658
IU
53
%
Vitamin C
74
mg
90
%
Calcium
141
mg
14
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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