 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
This was one of the first dishes that I prepared with rutabaga and I was so delighted with the outcome! Ingredients:
1 1/2 lbs stewing beef |
1 (14 1/2 ounce) can sliced stewed tomatoes |
1 (14 1/2 ounce) can beef broth |
1 beef bouillon cube |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon thyme |
1 large rutabaga, peeled and cut into 1-inch cubes (be careful! they are tough veggies to dissect!) |
2 medium zucchini |
Directions:
1. Brown stew beef in olive oil on all sides over medium-high pot.
2. Add tomatoes, broth, spices and enough water to cover beef.
3. Turn heat down and simmer for about 1 and 1/2 hours.
4. Add rutabaga and simmer for 30 minutes.
5. Add diced zucchini and simmer for 30 more minutes (adding more liquid, if necessary, to cover the veggies).
6. Taste for seasonings and adjust to personal preference.
|
|