Stew Beef with Collards, Mushrooms, and Onions (Serves 2-3)
Collards are traditionally cooked with pork, but they are good bathed with stew beef in broth for an hour too. I added mushrooms and onions to the bath and am wondering if carrots would be good too. Hmm. Maybe next time. Rachel Ray adds nutmeg to some of her savory dishes and the abuse of nutmeg by people trying to get high with it has been in the news lately, so I added a little nutmeg to my collards. I could not detect the nutmeg when I ate it, but maybe I’m just not sensitive enough.
Prep and Cook Time: 70-75 minutes
1 pound of beef for stew
1 bunch of collard greens (10 stems)
8 ounces of mushrooms
1 sweet yellow onion
32-ounces of beef broth (Imagine Organic includes no sugar, cane juice, or soy)
Extra virgin olive oil
Pre-heat oven to 350 degrees. Chop onion and mushrooms into bite-sized pieces. Cut stew beef into bite-sized pieces. Rinse collard greens repeatedly. Strip leaf from stems. Discard stems. Cut or tear collards into bite-sized pieces (smaller than you see in the picture – I failed to tear my collards small enough).
Add three tablespoons of olive oil to Dutch oven over medium heat on stove top. Add onions and let cook while you continue prep work. Add mushrooms, collard greens, and stew beef. Add salt, garlic powder, and black pepper to taste. Add turmeric because it is good for you. Do not be afraid. I dust the ingredients with a nice layer of each. Also add a light dusting of nutmeg to give the dish a little more “interest.” Add beef broth to nearly submerge ingredients. Stir well, cover, and transfer to the oven to cool at 350 degrees for 60 minutes.
Notes: I like chicken broth better than beef and think this meal would be as good or better cooked with chicken broth. I used my last quart of beef broth for this dish and don’t plan to buy more unless some recipe I read convinces me I have to use beef broth specifically.
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