Best Ever Beef Stew

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This beef stew recipe is high in fiber and low in high-glycemic carbohydrates and fat. Although this beef stew is easy on meat, it’s full of vegetables and flavor.

Ingredients:

  • 1 lb. beef round steak
  • 3 c. low-sodium vegetable or beef stock
  • 1 tsp. balsamic vinegar
  • ¼ c. red wine vinegar
  • ¼ c. pearl barley
  • 1 c. chopped kale
  • 4 cloves of garlic, chopped
  • 1 c. carrot, diced
  • ½ c. mushrooms, diced
  • ½ c. white potato with skin, diced
  • ½ c. sweet potato, diced
  • 1 c. Roma tomatoes, diced
  • 1 c. celery, diced
  • 2 c. yellow onions, diced
  • 2 tsp. canola oil
  • 1 tsp. dried rosemary, minced
  • 1 Tbsp. dried oregano
  • 1 Tbsp. minced fresh parsley
  • 1 tsp. minced fresh thyme
  • 1 tsp. dried sage, crushed
  • Black pepper, to taste

Directions:

  1. Preheat broiler or grill and broil or grill steak, turning once, for at least 12 minutes. Remove from heat and let cool.
  2. In the meantime, prepare vegetables: Sauté vegetables in large stock pot in oil over medium-high for about 10 minutes or until lightly brown. Add buckwheat and continue cooking on low for another 5 minutes.
  3. Use a paper towel to pat the meat dry. Cut grilled steak into ½-inch cubes and add to pot. Add herbs, stock, vinegars, and spices.
  4. Bring the mixture to a simmer and cook until barley is well cooked and the stew is well thickened.

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