Homemade Vegetable Beef Stew Recipe...Healthy and Delicious!

When the weather gets colder I find myself craving meals that are warm and hearty. Beef Stew is a delicious meal, that meets both of those criterion. Plus, it's easy to make!

This recipe is high in nutrients. Remember you should be having 5-6 cups of red/orange vegetables per week! Carrots and Sweet Potatoes are high in Vitamins A, C, Fiber and Potassium. Spinach is high in vitamins and antioxidants, and is a natural anti-inflammatory. Spinach has been shown to effectively lower blood pressure. All of these vegetables help protect your vision, and skin. So what's not to love about this combination? 

I hope you all enjoy the recipe!

Makes 4 Large Servings, or 6-8 Smaller Servings

For this recipe I used:

• 1 Container Swanson 100% Natural Beef Broth with 50% Less Sodium (contains 4 cups)
• 3 Medium Sweet Potatoes
• 3 cups Raw Spinach
• 3 Medium Carrots
• 1/2 cup fresh mushrooms, sliced
• 1.25 pounds Beef Stir Fry Meat
• 1 teaspoon fresh garlic
• Extra Virgin Olive Oil (less than a teaspoon)
• Fresh Ground Black Pepper (to taste)
• Fresh Ground Sea Salt (to taste)
• Italian Seasoning (to taste)
• Thyme (to taste)
• 1 Tablespoon All Purpose Flour
• 1 Tablespoon Whole Wheat Flour
• 1/4 cup Water

Step 1:

Cut Beef into 1/2 to 1 inch cubes.

In a large pot use a touch of Extra Virgin Olive Oil and a teaspoon of fresh garlic. Turn stove on to medium heat. Add beef and cook until browned. Add desired seasoning at this point.

I used a bit of fresh ground pepper, fresh ground sea salt, Thyme, and Italian Seasoning. 

Step 2:

Add the entire container of Beef Broth. Cover, and bring to boil. Reduce heat to low, and cook for 90 minutes. 

Step 3: 

Cut vegetables to desired size. Add all vegetables to the broth and re-cover. Cook for an additional 30-60 minutes on low until vegetables are tender. 

Step 4:

Increase heat to medium. Mix flour and water in a bowl, and add slowly to broth. Stir to thicken. 

Step 5: 

Stew is ready to serve! Enjoy!