The past couple of days have been HEAVEN at my desk – even if a tad hectic elsewhere in my life!
Why? Fall Beef Stew! Read More...
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| Amount | Ingredient | Preparation |
|---|---|---|
| 2 | sweet potatoes | |
| one large | beef steak | |
| 4 cloves | garlic | |
| one half | onion | |
| 2 | zucchini | |
| 12 oz can | mixed peas and carrots | |
| 16 oz can | cannelini beans | |
| several leaves | Kale | |
| to taste | olive oil | |
| to taste | garlic salt | |
| to taste | black pepper | |
| to taste | steak seasoning | |
| to taste | curry powder | |
| to taste | paprika |
1. Start by heating the onions & olive oil in the pan. When they are starting to brown, I added in the garlic.
2. While that was happening, I peeled the veggies & chopped them into small pieces (smaller they are the quicker the cooking time, but you still want nice bite sized pieces). Break the kale into bite size pieces as well.
3. Chopped the beef into bite sized pieces & added to the onion & garlic til it was cooked thoroughly.
4. After that I added in the spices, some water, the fresh veggies & more water to get it to the consistency I wanted. When the sweet potatoes are easy to cut through with the spoon (AKA done), I added the canned veggies.
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