Super-Veggie Beef Stew
Food.com
Food.com
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Ingredients

  • 3 tablespoons vegetable oil
  • 3 onions, minced
  • 1/4 cup tomato paste
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh thyme (or 1 t. dried)
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low sodium chicken broth, plus extra as needed
  • 1 1/2 cups beef broth
  • 8 ounces portobello mushroom caps, gills removed, cut into 1/2-inch pieces
  • 1/3 cup soy sauce (I would use low sodium)
  • 2 bay leaves
  • 1 (4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
  • salt
  • pepper
  • 12 ounces red potatoes, scrubbed and cut into 1-inch chunks
  • 4 carrots, peeled, halved lengthwise, and sliced in 1 inch thick
  • 3 parsnips, peeled, halved lengthwise, and sliced 1 inch thick
  • 8 ounces kale, stemmed and leaves sliced 1/4-inch thick

Instructions

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