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Root Veg and Beef Stew

Root Veg and Beef Stew

This stew can take up to an hour if you use fresh root vegetables, however, I have created a shortened version of this Beef Stew that will take you only about 20 minutes because you buy everything pre chopped/diced.

Scale

Ingredients

*shortcut option

Note: you can not go wrong with more vegetables.  You can gage your preference in the shortcut version based on what you purchase – but I like mine really vegetable heavy.  Just alter the amount of chicken stock you add to the stew to help balance out the soupy-ness.

 

Instructions

  1. Carmelize sliced sausage in dutch oven with 2 tbsp of oil on medium-high heat, about 10 minutes.
  2. Add onion, garlic and seasonings to sausage and sauté together.
  3. Next, add all of the vegetables, barley and the chicken stock.  Bring to a boil.
  4. Reduce to a simmer for 10 minutes.  
  5. Add Salt/Pepper to taste and add kale right before you enjoy.  

Note: the longer you let the soup simmer… the better this stew will be!  So it is a perfect stew for leftovers and the winter!