Savory Root Veggie Stew

January 22, 2017

This warming stew brings together a variety of root vegetables and beautiful colors of the rainbow and lots of different nutrients that is pleasing to the eyes, tummy and soul!

*Hormone Health, *Anti-cancer, *Heart Health, *Immune Health

Prep: 10 mins
Cook: 25 mins
Yields: 6 Servings

Ingredients

1 pound chuck roast, cut into cubes (organic if possible)

1 tablespoon of grass-fed butter or ghee

3 parsnips washed, sliced

6 carrots washed, sliced

1 beet with skin removed, sliced

1 white onion, chopped

1 cup spinach, kale or chard mix

1-2 sprigs of thyme

2 tablespoons chopped garlic

3 cups water or beef broth

Salt and pepper to taste

Directions

1Melt butter in a sauce pan with garlic and onions.

2Add meat to garlic and onion mixture and brown the meat.

3Pour water or broth to cover the mixture.

4Add in carrots, parsnips, beet and thyme.

5Cover for 20-25 minutes over low to medium heat.

6When meat is thouroughly cooked, wilt greens over stew and serve.

I love to serve this stew over rainbow quinoa, brown rice or cauliflower rice. Feel free to mix and match with other root vegetables like potatoes, sweet potatoes and squash etc…

My favorite type of Ghee to use is either Purity Farms by Organic Valley or Fourth & Heart has a couple different flavors. Ghee provides great flavor, is immune boosting and full of nutrients. When I don't have Ghee, I opt for Kerry Gold Grass-Fed Butter.

I am also a fan of using my own beef stock or Pacific Foods Beef Broth. It is seasoned wonderfully and is gluten, dairy, soy and wheat free.

close full screen

00:00