Sometimes, you need an easy meal you can put together with minimal mess.
Lindsey Hargett shares some one pot meals that are healthy and delicious.
Vegetable and Beef Soup
2 tablespoons extra-virgin olive oil
1.5-2 lbs stew meat
3 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon onion powder
½ teaspoon garlic powder
1 large yellow onion, medium dice
3 carrots, medium dice
3 stalks of celery, medium dice
3 cloves of garlic
4-6 medium red or yukon gold potatoes
1 14.5 oz can diced tomatoes
2 sprigs fresh rosemary
1 sprig fresh thyme
2 teaspoons fresh oregano
6 cups beef broth
1 lb fresh green beans, ends trimmed and cut in 2-inch pieces
In a large saute pan, heat oil over medium-high heat. Mix together 1 ½ teaspoons salt, ½ teaspoon pepper, onion and garlic powders, add to a bowl with the stew meat and toss to coat.
Saute the meat until browned on all sides; remove. Saute onion, carrots, celery and garlic for 4-5 minutes, until soft and fragrant. Add to slow cooker with stew meat, along with potatoes, canned tomatoes, herbs, beef broth and remaining salt and pepper. Cook on low for 6-8 hours. One hour before serving, add green beans. Store in an airtight container for up to 4 days.