Hearty Beef Stew

When the weather cools off, this is one of my favorite recipes to pull out. Warm and deeply satisfying, serve with a side of whole wheat bread.

Makes 6 servings

·         1 tbsp. olive oil

·         1 lb. cubed beef stew meat

·         1 cup cabernet sauvignon

·         4 cups water

·         ½ large potato, cubed

·         2 carrots, cubed

·         3 celery stocks, chopped

·         1 cup onion, chopped

·         3 tomatoes, diced

·         ½ bunch of kale

 

·        1 tbsp dried parsley

·         ¼ tsp black pepper

·        1 tsp dried rosemary

 

·     2 tbsp. Ultra gel

 

 

1.      Brown the stew meat in the olive oil. Once the beef is seared, add all other ingredients except the kale and simmer until carrots and potatoes are tender when tested with a fork. Remember, the heat from cooking evaporates out all the alcohol.

2.      Once vegetables are desired tenderness, add the kale and cook for an additional 1-2 minutes.

 

3.   Add 2 tbsp. of ultra-gel to give stew a thicker consistency if desired.

4.      Serve with warm whole wheat bread.

 

Nutrition information per serving: 2 cups of soup
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
243	8	3	1061	19	4	5	20

 

Cost of recipe (not including sales)
	Per serving	Entire Recipe
Serving	$1.79	$10.72
1 slice bread	$0.03	$0.18
Total	$1.82	$10.90