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–+ servings

Kitchen Sink Beef and Vegetable Stew

This beef and veggie stew is a great meal to warm you up on a cold night. Packed with flavor and lots of veggies, it’s sure to be added to your regular winter rotation.
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Course: Main Course, Soup
Cuisine: American
Keyword: Beef, Soup, Stew, Vegetables
Prep Time: 45 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 343kcal

Ingredients

  • 2 teaspoons Cumin
  • 2 teaspoons Chili Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Chipotle Powder
  • 1 - 2 tablespoons Avocado Oil Or Olive Oil
  • 1 pound Beef Stew Meat Cut into ~1 inch cubes
  • ½ Spanish Onion Large. Chopped.
  • 1 Bell Pepper Chopped, any color
  • 4 Carrots Large. Chopped.
  • 4 stalks Celery Chopped
  • 6 cups Stock or Broth Beef, Chicken, or whatever you have on hand
  • 2 - 3 Bay Leaves 2 if large, 3 if small
  • 12 ounces Cauliflower Rice 1 bag
  • 2 cups Cheddar Cheese Shredded
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Instructions

  • Combine all of the seasonings--2 teaspoons Cumin, 2 teaspoons Chili Powder, 2 teaspoons Paprika, 2 teaspoons Kosher Salt, 1 teaspoon Chipotle Powder--in a small bowl. Place the beef cubes in a zip top bag. Sprinkle in about ⅓ of the spice mix, seal, and shake to coat.
    2 teaspoons Cumin, 2 teaspoons Chili Powder, 2 teaspoons Paprika, 2 teaspoons Kosher Salt, 1 teaspoon Chipotle Powder
  • Heat 1 - 2 tablespoons Avocado Oil in a large Dutch oven over medium high heat. Sear the beef cubes until brown on all sides. About 8 minutes.
    1 - 2 tablespoons Avocado Oil, 1 pound Beef Stew Meat
  • Add in the chopped onion, bell pepper, carrots, celery, and the remainder of the spice mix. Stir to combine.
    ½ Spanish Onion, 1 Bell Pepper, 4 Carrots, 4 stalks Celery
  • Add in 6 cups Stock or Broth and 2 - 3 Bay Leaves. Bring to a boil.
    6 cups Stock or Broth, 2 - 3 Bay Leaves
  • Reduce heat to a simmer and cook for 20 minutes.
  • Add 12 ounces Cauliflower Rice and 2 cups Cheddar Cheese (shredded). Cook for another ~12 minutes, stirring occasionally so that the cheese doesn’t stick to the bottom. The cheese should be melted and the cauliflower rice should be cooked.
    12 ounces Cauliflower Rice, 2 cups Cheddar Cheese
  • Remove the bay leaves and serve warm. Perhaps let people top their bowls with some extra shredded cheddar.

Equipment

  • Cutting Board
  • Chef's Knife
  • Dutch Oven
  • Spoon or Rubber Scraper for stirring

Nutrition

Nutrition Facts
Kitchen Sink Beef and Vegetable Stew
Amount per Serving
Calories
343
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
85
mg
28
%
Sodium
 
2089
mg
91
%
Potassium
 
758
mg
22
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
28
g
56
%
Vitamin A
 
9048
IU
181
%
Vitamin C
 
57
mg
69
%
Calcium
 
333
mg
33
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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