Thursday, October 15, 2015

Fall Stew



Hello all, yes I am here with a new recipe.  Before I get into that though, let me just explain a few things.  There have been many many changes going on in my life right now.  One of those many changes is a new job.  Aside from my kids this is where my focus has been lately.  So you can expect me to be inconsistently consistent, when it comes to my recipes and videos.  I will try to make sure there isnt a huge gap from one recipe to another but I cannot promise particular days because no day off is the same for me.  So onto the recipe shall we.  Fall is here and summer is gone and even though I could eat soups, stews and chowders all year round, I understand some cannot.  Some people wait for the fall and winter months to hit.  I know as strange as it may sound but shhh they do exist.  This recipe is so easy to make and delicious.  Its protein packed but rest assured if there is something in here you do not like, use something else.  Want to keep it vegetarian ?   Well you can do that too.  Walk with me, talk with me and I will explain the ingredients and let you know what you can swap out to make it your own.


Ingredients:

1 Large onion diced
2 cloves of garlic whole
1 pound of ground beef, you can use ground chicken, turkey or pork or you can even use tofu
1 can of black beans low sodium
1 russet potato diced (use the potato as a thickener instead of flour it saves like a million calories, I over exaggerated there but it does save a lot of calories)
1 sweet potato diced 
3 stalks of celery
4 carrots diced
1 tablespoon of extra virgin olive oil
1 teaspoon of chili powder to give it a kick
1 teaspoon of garlic powder
1 teaspoon of onion powder
Parsley flakes as much as you like
1 teaspoon of thyme
1 teaspoon of paprika 
and shhh my secret ingredient that gives it a little something something an 1/8 of a teaspoon of ground all spice.
salt and pepper to taste
2 low sodium beef bullion cubes or 2 cups of beef broth
2 cups of water

Instructions:

Once all veggies are peeled and diced, add your olive oil into a large pot with a heavy lid or a dutch oven.  Add in all veggies and let them all simmer together.  This is going to let all the flavors of the veggies marry up before you add in anything else.  Also it will allow the potato to start thickening the juices from the veggies as well. 

 From here add in the meat or meat substitute.  Cook the meat right along with the veggies, the veggies are not fully cooked yet and once you eat this everything will be cooked and flavors will be popping. (FYI, if you use extra lean ground beef you can save yourself a step, you dont have to drain it because there is no fat to drain.)  Now add in your beans and spices.
Once you have all the spices stirred together with all the other ingredients, add in your beef broth or bullion and water.  Simmer on medium heat for about an hour.  When everything is thickened up and the veggies are fork tender, that just means you can shove a fork through them, the stew is done.  Plate it up with some crackers or crusty bread and a salad and boom!  Dinner is done! 

I hope you try this and love it like I did and a little tip there were no left overs.  If you want left overs from this I suggest to double the recipe.

Live, laugh and Love everyone thank you for stopping by,  

Heather

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