Beef and Vegetable Stew

5 from 1 vote

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.

Course Main Course, Soup

Cuisine American

Keyword american, beef, dairy-free, dinner, egg-free, lunch, main, nut-free, peas, Rutabaga, soup, stew, tomato

Prep Time 20

Total Time 1 20

Servings

Calories 464kcal

Author Jenny Ross

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