Ingredients (*indicates a Neighborhood Harvest product)

For Stew:

1 lb. Grass-fed beef chuck, cubed*

2 tbsp. flour (or GF blend)

2 tsp. olive oil*

2 onions*, thinly sliced

2 cloves garlic*, minced

2 cups baby portobello mushrooms*, chopped

1 tbsp. tomato paste

2 cups beef broth

2-3 russet potatoes*, cubed (4-5 golden potatoes also work well)

1 lb. Carrots*, sliced

1 cup fresh green beans*, chopped

¼ cup fresh parsley*, chopped

Salt & pepper 

For Salad:

1 Head of Provincial Lettuce*

1 Bunch of Tatsoi* (or spinach*)

2-3 Cucumbers*, sliced

1/2 Red Onion*, sliced thin

1-2 Pink Lady or Gold Rush Apples*, chopped

Roasted salted pumpkin seeds*

Goat Cheese* (Optional. Also great with Feta or no cheese at all.)

White Balsamic Champagne Pear Vinegar*

Meyer Lemon Olive Oil*

Instructions:

1. Season flour with salt & pepper. Coat beef with flour & shake off excess. Heat oil over medium-high heat in a large stock pot and sear beef until brown, about 6 minutes. Remove beef and set aside.

2. Add onions and mushrooms to pot and saute until onions are translucent. Add garlic and stir for another minute. Stir in tomato paste and broth, and add beef back to the pot. Add enough water to cover beef and reduce heat.

3. Simmer, covered, for 45 minutes, adding potatoes for the final 5 minutes.

4. Add remaining vegetables to the pot and cook for 15 minutes, or until tender.

5. With a serving fork, gently mash ⅓ of the potato cubes in the pot and stir until mixture thickens. Add fresh parsley and stir. Season generously with salt and pepper, to taste. Ladle into bowls.

6. While the soup cools, mix salad ingredients together and drizzle with oil & vinegar. Season to taste.

Additional Tips:

Want a more robust flavor for your stew? Our customer Sue recommends adding up to 2T of Better Than Bouillon Beef Stock, a generous pour of a good red wine (she used a Cabernet Sauvignon), and a sprinkle of seasoned salt.