Even though Spring is here, we still have a few “cool” days slip in, and our family wants SOUP. In fact, we actually love soup all year long. When you are wanting a nice warm bowl of hearty soup…this is a perfect choice. It’s easy to fix and full of healthy veggies. You just can’t mess this one up….give it a try this week!
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Hearty Beef Stew
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1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
2 Tablespoons olive oil
1 1/2 pounds sirloin tips
2 cloves minced garlic
1 teaspoon dried parsley
1/2 teaspoon rosemary
1 teaspoon ground thyme
1 bay leaf
7 cups beef broth
1 cup red wine
1 Tablespoon Kitchen Bouquet
2 medium onions, chopped (saute these in advance until lightly browned in 1 Tablespoon olive oil)
3 stalks celery, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
4 small baking potatoes, peeled and cubed
1/2 bag baby carrots, cut in half
1/2 bag (16-oz) frozen baby peas
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In a medium bowl, mix the whole wheat flour with the salt, pepper and cumin. Add the sirloin tips and toss them until covered. Add oil to a large soup pot and heat. Add the flour-dusted beef tips to the hot oil and saute until lightly browned. Add the garlic, parsley, rosemary, thyme and bay leaf. Pour in the beef broth, red wine and Kitchen Bouquet and simmer. Add all of the chopped veggies and simmer on medium-low, covered for at least an hour…stirring occasionally. Serve with a bread of your choice. This is even better the next day after the flavors have all blended together. YUMMY!
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