A comforting dish that combines the richness of beef with a medley of vibrant vegetables. In a large pot, cook 2 pounds of your preferred ground meat (beef, turkey, or chicken, or any combination). Once browned, drain excess fat if needed.
Add a 14.5 oz can of diced tomatoes with Italian herbs and a 6 oz can of tomato paste to the pot. Pour in a large carton of bone broth (about 4 cups), choosing between chicken or beef broth for added depth of flavor.
Incorporate chopped onions, carrots, celery, delicata squash (skin-on and de-seeded), frozen cauliflower florets, and new potatoes (chopped if not small already). These veggies create a colorful and nutritious medley.
Season your stew with 1 teaspoon each of pink salt, pepper, Italian seasoning, and garlic powder. Stir the ingredients thoroughly to ensure the flavors meld together. Simmer the stew on low heat until the vegetables are tender and the flavors have developed.
Serve our Vegetable Beef Stew piping hot, enjoying a wholesome and satisfying bowl that captures the essence of comfort and nourishment!
INGREDIENTS
2 lbs ground beef, turkey, or chicken (or any combo)
1 14.5 oz can diced tomatoes with Italian herbs
1 6 oz can tomato paste
1 large carton of bone broth, about 4 cups (chicken or beef)
1 onion, chopped
3 whole carrots, chopped or buy pre-sliced
3 celery stalks, chopped
1 delicata squash, de-seeded & chopped (you eat the skin on these)
1 bag frozen cauliflower florets
1 bag of new potatoes, chopped if not small already.
1 tsp pink salt
1 tsp pepper
1 tsp Italian seasoning
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1 tsp garlic powder
STEPS
Crockpot: Brown and cook meat in a skillet on the stovetop and add to a slow cooker. Add all other ingredients and cook on low 6-8 hours or high 4-5.
Dutch pot: Over medium heat, brown meat in a large soup pot. Add all other ingredients and stir. Let come to a boil, then cover and cook on low for 30-45 min.
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Instant Pot: Preheat the Instant Pot and use sauté mode, add the meat to the pot, and brown for about 3 to 4 minutes. Turn off the pot, and add all other ingredients and seasonings. Put on the lid, lock it, and set to manual high pressure for 10 minutes. (It will take a while to come to full pressure because it is so full). After the cooking time is complete, allow the pressure to naturally release. Mine took about 25 minutes.
Notes: This recipe was made by me throwing all the veggies I had in the freezer in the fridge in a pot and you can do that too, so add or omit any veggies. You can even buy all the chopped frozen bags and that works great. Frozen veggies are full of nutrients and sometimes More fresh, than fresh because frozen the day they were picked. Also, stew meat works great instead of ground meat, if you prefer.
Vegetable Beef Stew
Ingredients
- 2 lbs ground beef, turkey, or chicken (or any combo)
- 1 14.5 oz can diced tomatoes with Italian herbs
- 1 6 oz can tomato paste
- 1 large carton bone broth, about 4 cups (chicken or beef)
- 1 onion, chopped
- 3 whole carrots, chopped or buy pre-sliced
- 3 celery stalks, chopped
- 1 delicata squash, de-seeded & chopped (you eat the skin on these)
- 1 bag frozen cauliflower florets
- 1 bag of new potatoes, chopped if not small already.
- 1 tsp pink salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
Steps
- Crockpot: Brown and cook meat in a skillet on the stovetop and add to a slow cooker. Add all other ingredients and cook on low 6-8 hours or high 4-5.
- Dutch Pot: Over medium heat, brown meat in a large soup pot. Add all other ingredients and stir. Let come to a boil, then cover and cook on low for 30-45 min.
- Instant Pot: Preheat the Instant Pot and use sauté mode, add the meat to the pot, and brown for about 3 to 4 minutes. Turn off the pot, and add all other ingredients and seasonings. Put on the lid, lock it, and set to manual high pressure for 10 minutes. (It will take a while to come to full pressure because it is so full). After the cooking time is complete, allow the pressure to naturally release. Mine took about 25 minutes.
PROTEIN meat, bone broth
FAT meat
FIBER all the veggies
STARCH potatoes