Autumn Beef Stew

As some of you know I was sick again this past week for several days. I think my immune system is just weak and caught yet another flying bug. It is never fun and most of the time I do relay on alternative medicine, but when the fever hits me I have to take meds to break it down, and I don't like it but what can I do. Anyhow I would like to thank you all for "get well" wishes and for checking up on me...you guys always make my heart warm.

Even though I wasn't able to cook a lot because everything was basically tasteless, I managed to make some great soups over that period of time and I will post it soon. One that I particularly liked and made few times is very popular in one country especially when we have cold or when you don't feel well. It took me long, long hours to cook but it was so worth it. I will write about it in one my next posts.

Now when I speak of "worth to try" dishes, this stew was very delicious and it do not require many hours of cooking. I like to buy very fresh organic beef and include lots of veggies preferably seasonal in my stews, so this hit the spot from every angle.

It is rich, nutritional, seasonal and full of flavor and it took me from start to finish less than hour to get it done. I named it Autumn Beef Stew because it reminds me of a Autumn with all the colors. 

Serves 4

Ingredients:

• ½ Lb. Organic Beef-for stew, cubed
• 2 Tbs. Olive Oil
• 2 Large Potatoes, cubed
• 1 Large Carrot, sliced
• ½ -1 Acorn Squash (or any other)
• 1 medium Onion, sliced
• 5 Baby Bella Mushrooms, sliced
• 1 Red Pepper, sliced into strips
• 2 garlic cloves, minced
• Handful of Cilantro, minced
• Salt and Pepper to taste
• 2 cups Beef stock, more if needed
• Green onions or Chives and more Cilantro for garnish

Directions:

1. In a pot or large skillet put oil and cubed beef, sprinkle just a pinch of salt. Let the beef get brown on all sides. Take it out and place the beef in a bowl; cover with aluminium foil until ready for use - this will also help meat to get more tender under the aluminium foil and all the juices will get out.

2. Now in the same pot or skillet add cubed into large cubes potatoes, sliced carrots and cubed squash; add about 2 cups of beef stock or water, season with bit of salt and pepper and let it boil for next 15 minutes.

3. Add the beef and juice along with the sliced onion in the pot and let it boil together with veggies  covered for about 20 more minutes. (add more liquid if needed)

4. After 20 minutes add mushrooms, red peppers and cilantro. Add more salt and water or beef stock if needed.

5. Cook for next 10 minutes on medium high temperature, cover and it's ready for serving.

I served it with homemade freshly baked cornbread. It was amazing combination even though I like cornbread more with sauerkraut soup or similar.

Note*

• You can adjust how tender your veggies are. My family likes really tender so they can smash all the vegetables, however you can cook it to your desirable tenderness.
• If you like more soupy, add more broth, boil and lightly stir. 
• You can add any veggies that you like and or any kind of meat. We love beef but I guess chicken or lamb would be great too.
• Personally, I do not add any starch or flour to make it thick. You can see on the pics that all the thick goodness is on the bottom. But if you like adding some tomato paste with starch or flour go ahead and make it more saucy. 

I am wishing you all wonderful Autumn! Now that the cooler weather is coming try to take care of yourself and eat plenty of fresh, healthy, seasonal and hearty meals. 
If you like this recipe you might also like vegetarian recipe from last Fall. At that time my aunt from Italy was visiting so we whipped up this bellow dish together.

Butternut Squash with Whole Wheat Pasta and Veggies

(( hugs)) 

Your Friend,

Sandra

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