Beef Beet Stew For Late Summer

As we transition into late summer and look towards the equinox, root vegetables are coming out of the garden and local farmers are slaughtering in preparation for the coming winter. Living takes life. This Barbara Kingsolver quote is always a reminder for me to be grateful for the abundant nourishment from which I benefit daily.

I made this recipe because I am on a full liquid diet and not chewing due to palatal expansion. It has become a favorite in our house and I am excited to share it with you.

BEEF BEET STEW

You will need:

2 medium rutabagas or Gilfeather turnips

3 medium beets

1 leek

1 pound ground beef, preferably grass-fed

2 tablespoons olive oil

1 teaspoon sea salt

1/4 teaspoon garam masala

1/4 teaspoon coriander powder

1/4 teaspoon thyme

4 cups beef broth

Chop all vegetables.

Heat olive oil in a stock pot and add leeks.

Cook on medium heat for 5 minutes.

Add the beef and cook until browned, about 5 more minutes.

Add all the other ingredients.

Bring to a boil, reduce to simmer, and simmer for 30 minutes to an hour.

You can leave this soup chunky or blend it with a Vitamix or high powered blender for a smooth, velvety consistency.

Enjoy!