Stew is the perfect comforting winter meal and it can easily be made healthy by packing in the veggies!
Ingredients: Yields about 8 (1 & 1/2c.) servings
1 ribeye steak (I like to use a flavorful cut of meat and just cut off all the fat I can see)
1 can of corn
1 (8oz.) package of mushrooms; sliced
1 small yellow onion; diced
1 & 1/2 c. green beans; cut in half
4 celery stalks; chopped
3 large carrots; chopped
4 baby red potatoes
1 packet of Knorr stew seasoning
1 Tbsp. Extra virgin olive oil
Microwave the red potatoes for about 3 minutes, or until they are soft enough to cut into
While the potatoes are cooking, bring 6 cups of water to a boil and stir in the packet of seasoning
Dice the potato into small cubes
Add the potato, celery, carrots, green beans & corn into the broth. Turn the heat down to medium
While the veggies are cooking with the broth, coat a large pan with olive oil and saute the yellow onion & mushrooms until lightly browned
Add with the onion & mushrooms in with rest of the vegetables and broth. Turn the head down to medium-low
Remove the fat off the steak and cut it into small cubes
Saute the steak on medium-high until both sides are browned and it is still pink and tender on the inside
Make sure the carrots, celery, and green beans are no longer crunchy. Then, add the steak in with the rest of the ingredients
Add more water if necessary (for a more “brothy” soup)
Serve & enjoy this comforting meal packed with veggies & protein!
This is a different variation of stew made with kale instead of green beans
I have made two kinds of stew within 3 weeks because I couldn’t stop craving it during a period of rainy weather here on the central coast of California! Experiment with different variations of stew using different vegetables each time.
One of my good friends, Sofia, is from Argentina and her family would have us over for their special Argentine barbecue. It was complete with empanadas, many different meats like steak and sausage, and best of all, a jar of their homemade chimichurri for dipping. I have craved it periodically ever since, I just never thought it would be this simple and tasty to make myself.
Sirloin topped with chimichurri
Chimichurri is one of the healthiest & tastiest way to flavor meat.
1/4 c. extra virgin olive oil
1/8 c. balsamic vinegar
1/3 c. parsley
2 cloves of garlic
1 tbs. oregano
1/2 tsp. sea salt
1/2 tsp pepper
1 lemon wedge
A dash of crushed red pepper
Finely chop parsley & press the garlic cloves (or chop in a food processor)
Mix the olive oil, balsamic vinegar, sea salt & pepper in a mason jar or other sealable container
Add in the parsley, garlic, oregano, lemon juice & crushed red pepper
Close the container and shake
Serve in about 1 tbsp. servings on top of any meat such as a lean cut of beef, chicken, or pork.
Enjoy knowing that chimichurri is the healthiest way to top off your meats for flavor. Rather than using sauces and dips that are packed with sugar and fat, chimichurri doesn’t contain any sugar, and it contians good fats in the olive oil. The monounsaturated fatty acids in olive oil is healthy in moderation. It aids in digestion and helps regulate blood sugar levels.