Toned Jewel Stew
A hearty stew made with toned beef, polish sausage, and vegetables, perfect for a cold evening.
Ingredients
- ●1 lb beef (jewel toned)cut into 1-inch cubes
- ●1/2 lb polish sausagesliced
- ●1 medium onionchopped
- ●1 cup mushroomsliced
- ●2 medium carrotspeeled and chopped
- ●2 medium potatopeeled and chopped
- ●4 cups vegetable brothhomemade or store-bought
- ●1 tsp saltto taste
- ●1 tsp pepperto taste
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
- 3
Add the polish sausage and cook until browned, about 3-4 minutes. Remove from pot and set aside with the beef.
- 4
Add the onion and mushroom to the pot and cook until the onion is translucent.
- 5
Add the carrots and potato to the pot and cook for 5 minutes.
- 6
Add the vegetable broth, salt, and pepper to the pot. Stir to combine.
- 7
Return the beef and polish sausage to the pot and bring to a boil.
- 8
Reduce heat to low and simmer, covered, for 1 1/2 hours or until the meat is tender.
- 9
Serve hot, garnished with chopped fresh herbs if desired.