is a chill in the air, but my garden is still producing quite the bounty, which
means I can’t deem this one a completely fall dish. It has the perfect blend of
warm fall comfort, and fresh delicious vegetables. So it must be a late summer
dish.
only things I actually needed to buy for this were the cabbage, and the beef,
everything else came from mine, or Miss Amy’s garden. What is it that is so
satisfying about being able to say that this simple, wonderful dish came
from the earth and was nurtured by my own hands? It really is a gratifying
feeling.
kept it made simply with very few extras, and every vegetable I had in stock.
This meant that it was easy, clean, and full of flavor. I mean really every
spoonful had a different complex of flavors. I wouldn’t be shy about straying
from the recipe with different vegetables; I think you will be hard pressed to
find something that wouldn’t be good in here.
Summer Vegetable Beef Stew
1
tbsp Extra Virgin Olive oil
1
lb lean steak, cut into 1-2inch pieces
1
medium onion, peeled & chopped
1
large bell pepper, chopped
2
large tomatoes, chopped
1
cup shredded or chopped cabbage
½
cup fresh corn
½
cup fresh or frozen peas
½
cup chopped green beans (fresh or frozen)
4
cups beef broth
1
sprig fresh oregano (1 tsp dried)
Salt
and pepper to taste
In
a thick bottomed sauce pan heat oil over medium high heat. Add steak and cook
for 4-5 minutes or until browned, stirring regularly. Remove from pan and set
aside. Add onion to the pan and cook until it begins to turn translucent, 2-3
minutes. Next stir in the rest of the vegetables, broth, oregano and bring to a
simmer. Cook at a simmer, stirring occasionally for 10-20 minutes or until the
vegetables have begun to soften. Serve immediately. (Serves 6)
