Beef and Vegetable Stew
November 25, 2009 :: Posted by - kirk :: Category - Recipe Box
This is a simple stew which is perfect for the new cook. At Uptown Acupuncture San Diego, we encourage our clients to adapt health habits they can carry throughout life. Creating healthy food is a great way to nourish yourself and reduce the amount of preservatives and chemicals in your diet.
This recipe can also be a perfect template to add your favorite veggies to. Root vegetables like turnips and rutabagas can add a whole new dimension to the flavors. Enjoy!
Beef and Vegetable Stew
Ingredients
- 1 lb. (500 g) lean ground beef
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (28-oz/796-mL) diced tomatoes
- 4 cups (1 L) water
- 1 tsp. (5 mL) salt
- 1 tsp. (5 mL) crumbled dried basil
- 1/2 tsp. (2 mL) crumbled dried thyme
- 1/4 tsp. 1 mL black pepper
- 1 cup (250 mL) corn niblets (fresh, frozen or canned, drained)
- 1/4 cup (50 mL) barley
Cooking Instructions
- Combine ground beef and chopped onion in a Dutch oven or other large saucepan with a cover. Cook over medium-high heat until the meat starts to brown slightly, about 6 to 8 minutes.
- Stir in carrots and celery and cook, stirring for a minute or two. Add tomatoes with all the juice from the can, the water, salt, basil, thyme and pepper. Bring to a boil, then lower the heat to low, cover and let simmer for 15 minutes.
- Add corn and barley. Stir and continue to cook over low heat for 50 to 60 minutes or until barley is tender.
Servings: 6
