PCOS-Friendly Beef Stew
Beef Stew just might be the ultimate comfort food. Or at least, it's tied for first with Mac & Cheese, chicken noodle soup, homemade break, and my mom's tea.... Whatever it's number on the comfort food list, I love it! This is by far and away my favorite stew recipe since I was diagnosed with PCOS and everyone I've made it for have begged the recipe from me! So whether it's winter or not...enjoy!
- 2medium onions
- 4stalks celery or 1 small celery root, peeled
- 1tablespoon olive oil
- 1lb lean stewing beef or 1 lb leanstewing lamb
- 2cloves garlic (optional)
- 3cups water or 3 cups fat-freebroth
- 1⁄4cup barley
- 2 -3bay leaves
- 2cups peeled diced rutabagas (yellow turnip)
- 1cup peeled diced turnip(optional)
- 1medium carrot, peeled and diced
- 1medium potato, peeled and diced
- 1cup cleaned button mushroom
- 1(19 ounce) can stewed tomatoes
- 1teaspoon savory
- 1teaspoon paprika
- 1⁄2teaspoon oregano
- 1⁄2teaspoon cracked black pepper
- 1teaspoon Worcestershire sauce
- Peel and chop the onions coarsely.
- Chop the celery coarsely as well.
- Peel and mince the garlic.
- Saute the onions and celery until softened in the oil; remove them to a large stew pot.
- Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
- Add the water or broth, the barley and the bay leaves to the stew pot.
- Peel and chop all the remaining vegetables into bite-sized pieces.
- Add them to the stew in the order given, then add the tomatoes and the spices.
- Simmer the stew until the meat is done and the vegetables and barley are tender.
- Add a little more water if needed.
- This can be made ahead; stew keeps and reheats well.
- So make lots of it...and reheat it daily. I do....