Hearty Autumn Stew

by: Megan Wroe; Health Advisor at Bottley

Servings 6 - 8


INGREDIENTS

  • 1 tbsp olive oil

  • 1 onion

  • 2 cloves garlic

  • 14 oz ground beef

  • 5 small potatoes

  • 3 carrots

  • 1 can pureed pumpkin

  • 1/2 cup cabbage

  • 1 can (14 oz) crushed tomatoes

  • 3 cup beef stock

  • 3 tsp dried herbs

  • salt & pepper

  • 2 tbsp sweet chili sauce (optional)

  • fresh herbs to garnish (ie: oregano)


INSTRUCTIONS

  1. Mince the onion and garlic. Heat the olive oil over medium heat in a pan. Add the minced onion and garlic and sauté for a few minutes. Add the minced beef and cook until brown. Set aside.

  2. Chop the potatoes, carrots, pumpkin, and cabbage.

  3. Move the onion and beef mixture into a big kettle. Add the crushed tomatoes, beef stock, potatoes, carrots, and dried herbs. Add some water if needed. Bring to a boil and let the soup simmer for 10 minutes. Add the pumpkin and cabbage and let it simmer for another 10 to 15 minutes (until all vegetables are cooked).

  4. Season the soup with salt and pepper. Add some sweet chili sauce if you like it spicy.

  5. You can garnish the portions with some fresh herbs if you like.

Download recipe >



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