My Farm-Fresh Vegetable Beef Stew is a bowl of comfort food that is good for your heart, body and soul. Use rainbow Swiss chard or substitute any dark leafy green. You can’t go wrong with any of these nutrient-dense choices. Dark leafy greens are low in calorie while high in several vitamins and minerals that support healthy blood pressure, vision and immune system.
This colorful bowl of vegetables may even brighten your mood on a grey and chilly day. Leftovers are delicious, so make this meal on the weekend for a quick weeknight supper, and grab a book to read by the fire while your stew simmers.
1 tablespoon canola oil
1 pound beef stew meat
1 medium onion, peeled and diced
2 large carrots, peeled and sliced
4 celery ribs, sliced
1 bunch rainbow Swiss chard, ribs removed and chopped, leaves roughly chopped
2 medium Yukon gold potatoes, diced
1½ cups frozen corn
32 ounces low-sodium vegetable broth
2 cups water
1 tablespoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
- Heat oil over medium-high heat in a large stock pot and add stew meat. Cook until brown on all sides, stirring occasionally. Remove beef and set aside.
- Add onion, carrots, celery and swiss chard ribs to the stock pot. Sauté until vegetables are tender, about five minutes.
- Return the beef to the pot and add potatoes, corn, vegetable broth and seasonings. Bring to a boil and then reduce heat to low. Add swiss chard leaves and simmer for 40 to 45 minutes. Taste and adjust seasoning as needed.
Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy goat cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.
This colorful bowl of nutritious ingredients will brighten your mood, even on a cold and cloudy winter day. Enjoy it with ingredients warm from the oven and stove top or with chilled squash and onions that you have prepared in advance.
1 large butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
1 head romaine lettuce, washed and chopped
½ cup pecans, toasted and chopped
2 ounces (about 4 tablespoons) goat cheese, crumbled
Bottled salad dressing, such as Champaign vinaigrette
1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over squash and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
2. In a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
3. Add 2 cups of lettuce to each plate and top with equal amounts of squash, caramelized onions, pecans and goat cheese.
4. Drizzle with 2 tablespoons of your favorite salad dressing and serve.
Note: You can substitute baby spinach or your favorite leafy greens for romaine and any type of winter squash for the butternut. Use whatever fresh produce you can get your hands on in February.