It was bright, sunny, and nearly 30C today but I really wanted a beef stew. So, this Rosemary Rutabaga Beef Stew is what I made for dinner!
I’m not sure how many times I’ve mentioned this, but I really, really like keeping my meals simple. And by simple I mean less than 10 ingredients is ideal. I don’t like following recipes that use 25 different spices and 40 different preparation steps, so I try not to share recipes like that with the assumption that there are people out there (maybe you?) who feel the same way.
So for me, anytime I think up a recipe I want to make, my immediate thought is:
“How can I make this with as few ingredients as possible, but still have it taste super good?”
And while using very few ingredients sometimes just doesn’t work, sometimes it does! Like with this Rosemary Rutabaga & Beef Stew.
Rosemary Rutabaga Beef Stew
A flavourful and hearty stew made with 10 ingredients!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Ingredients
- 2 Top Sirloin steaks, cut into cubes
- 1/2 rutabaga, peeled & cubed
- 2 large carrots, diced
- 3 cups kale, chopped
- 1 tbsp dried rosemary
- 1 tbsp oil of choice (olive, avocado, ghee, for browning meat)
- 2-3 tsp sea salt and pepper
- 2 tbsp arrowroot starch + 1/8 cup water
- 1/8 cup red wine *optional
Instructions
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Add all vegetables in large pot and fill with just enough water to cover them. Too much water will create a soup. Bring to boil and then let simmer over low-medium heat, covered.
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Heat oil in pan over medium-high heat, being careful not to let it smoke.
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Add meat and rosemary and cook until browned.
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Add cooked meat to pot with vegetables and let cook, about 30 minutes.
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In small bowl, combine arrowroot starch with cold water and stir. Pour into pot and stir until contents thicken to desired amount.
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Serve hot in a bowl on its own, or over a bed of rice. Enjoy!
