Food & Friends: Beef and Vegetable Stew with Jazz


The kitchen is always warmer when it’s full of friends cooking together. This weekend, I went up to Milwaukee to visit my friends Jazz and Jeremy. We all graduated from college in May, and I’m glad that work and school kept us in the Midwest! Jazz is my farm and gardening guru. Her enviable spice rack and newly sprouted planter full of herbs have inspired me to start an indoor garden when I get back from Thanksgiving.

Jazz was kind enough to pick up some fresh produce and grass-fed beef at Outpost before I arrived. We made a hearty beef and vegetable stew with a side of kale. This stew freezes well, so it’s an ideal meal to make on the weekend and save to eat throughout the week. The recipe is easy to modify based on what fall vegetables you have on hand.

Chopped Onions, Carrots, and Sweet Potatoes

Beef and Vegetable Stew Serves 7-8

1.5 pounds beef chuck, cut into 1.5-inch cubes
4 cups broth (chicken or beef)
1 can (28 oz.) stewed tomatoes
Two small or one medium squash- we used delicata and golden acorn
Two small sweet potatoes, peeled and chopped into 1 inch chunks
Two red onions, coarsely chopped
Three large carrots, peeled and sliced into ¼ in. thick slices
A few ribs of celery, sliced to ½ inch thickness
2 tbsp olive oil
1 tbsp + 2 tsp rosemary
Sea salt and ground black pepper to taste

First, halve the two squashes, scoop out the seeds, and roast at 350 degrees Fahrenheit for about 30 minutes. Allow squash to cool while you peel and chop the carrots, sweet potatoes, and onions. After allowing squash to cool, puree the roasted squash with half of the stewed tomatoes.

Heat a large pot on medium-high heat. Add olive oil, onions, and beef chunks. Cook for 1-2 minutes, stirring frequently, until beef is just browned and onions have begun to soften. Add the pureed squash and tomato mixture, broth, and remaining vegetables. Slice the remaining stewed tomatoes into large chunks and add them, along with the remaining liquid.

Bring stew to a boil, then lower heat and add rosemary, salt, and pepper. Simmer for about 45 minutes, stirring occasionally. The stew is ready when the carrots and sweet potatoes are tender but not falling apart.

Yes, I ate my stew with this enormous silver spoon.

Kale Quantity is up to you!

Kale, washed and ripped into pieces with ribs removed
Olive oil
Sea Salt

Pour about ½ an inch of water into a medium pot and heat on medium. When water has started to produce small bubbles, add kale and cover. Steam for about three minutes. Open and add a small handful of raisins, then steam for one more minute. Drain water and add a sprinkle of sea salt. Plate and serve.


About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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