Dutch Oven Quick Stew
This recipe for Dutch Oven Quick Stew uses your stove top. It is an easy one pot meal that is very tasty! This is an easy way to use your garden root veggies along with some great stew meat. And of course the recipe is gluten free and dairy free!
Servings: 4 servings
Calories: 618kcal
Ingredients
- 1 cup chopped onion
- 2-3 garlic scapes the long green veggies shown or garlic
- 2 beets we used one golden and one purple
- 1 sweet potato
- 1 white potato
- 1 cup of carrots
- 1/3 cup dry quinoa
- 4-5 cups quality bone broth or stock
- 2 pounds of quality organic grass fed natural stew meat
- 1-2 tablespoons avocado oil or olive oil
- salt and pepper to taste
- dash of dry red wine
Instructions
- In your dutch oven, sauté the onions and garlic scapes or garlic cloves in the oil with salt and pepper until cooked through and golden brown.
- Add in all of the rest of the ingredients into the large dutch oven, including quinoa and mix well and then cover.
- Cook on low to medium (depending on how hot your stove top cooks) and for about 3 hours. *You’ll want to occasionally check it to ensure there is enough liquid and to give it a stir. Our stove top is gas and runs very hot, even on simmer, so we tend to need a little more liquid and to check it more often.
- The stew is done when the meat is fall apart tender and the liquid has cooked all of the vegetables until they are perfectly soft and turn into a sauce of their own.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 618kcal | Carbohydrates: 34g | Protein: 67g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 246mg | Potassium: 1162mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9970IU | Vitamin C: 14.6mg | Calcium: 89mg | Iron: 8.3mg