Beef with Tomatillo, Rutabaga, and Cabbage (Serves 4)
Enjoying a variety of fresh vegetables is an important theme of eating to me. This recipe features two newcomers to my experience, the tomatillo and the rutabaga. The tomatillo looks like a green tomato. The bite-sized pieces I added disappeared during cooking, but the stew had a tangy flavor, consistent with reports that tomatillos are tart. The rutabaga looks like a turnip with orange flesh and tastes similar.
Prep Time: 15 minutes
Cook Time: 60 minutes
1 pound of beef for stew
1 fist-sized rutabaga
4 tomatillos (fewer if you want less of a tangy taste)
8 ounces of mushrooms (fresh or canned)
2 14.5 ounce cans of diced tomatoes
20 peeled baby carrots
1/2 head of red cabbage
1 sweet yellow onion
32-ounces of low sodium chicken broth (Imagine Organic includes no sugar, cane juice, or soy)
4 cloves of garlic
Extra virgin olive oil
Red chili powder
Cut beef into bite-sized cubes.
Heat 3-4 tablespoons of olive oil over medium heat in a stew pot. Add beef to the pot and dust with salt, black pepper, and ground cumin. Add chicken broth to cover and let cook while you prepare the vegetables. Discard tomatillo husks and peel rutabaga. Chop onion, tomatillos, rutabaga, cabbage, mushrooms, and carrots into bite-sized pieces. Open cans of tomatoes. Add vegetables to the pot as you finish chopping them, pouring in chicken broth to keep the mix covered as you go. Add about one teaspoon each of salt, black pepper, and ground cumin. Add about 1/2 teaspoon of red chili powder for heat. Press garlic into the mix or add finely chopped. Stir ingredients well. Reduce heat, cover pot, and let mixture simmer 60 minutes.
Notes: Braising stew beef in chicken broth while adding vegetables and cooking the mixture 60 minutes allows even lean meat to become tender.
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