Springtime Beef & Wild Herb Stew
A hearty, spring-inspired beef stew packed with tender root vegetables, fresh asparagus, and wild herbs, perfect for warming you from the inside out after a long journey.
Servings: 4 people
Equipment
- 1 Heavy-bottomed pot or Dutch oven
- 1 Wooden spoon or spatula
- Sharp Knife
- Cutting Board
- measuring cups and spoons
- 1 Ladle for serving
- Bowls and utensils for serving
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil extra virgin
- ½ yellow onion
- 3 cloves garlic
- 1 cup asparagus chopped
- 1 cup carrots chopped
- 1 cup radishes chopped
- 1 cup broth
- 1 tsp fresh or dried thyme
- 1 tsp parsley chopped
- 1 tbsp apple cider vinegar
- salt & pepper to taste
- kraut to taste for garnishing
Instructions
- In a heavy-bottomed pot or cast-iron pan, heat the olive oil over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and slightly caramelized, about 5–7 minutes. Remove the beeffrom the pot and set aside.
- In the same pot, add the diced onion and sauté until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the springtime carrots and radishes to the pot. Stir and cook for about 3–4 minutes to let them start to soften and soak up the aromatics.
- Return the beef to the pot. Pour in the broth, adding more if needed to just cover the ingredients. Toss in thyme and parsley. Bring to a gentle simmer, cover, and cook for about 15 minutes.
- Stir in the asparagus pieces and simmer uncovered for another 5 minutes, just until the asparagus turns bright green and tender.
- Remove the thyme sprigs. Stir in the apple cider vinegar, salt, and pepper to taste. Ladle the stew into rustic bowls.
- Top each serving with a sprinkle of fresh chopped parsley and a spoonful of kraut on the side (or stirred in gently if you want a tangy boost). Serve hot with rustic bread or oatcakes if desired.