Your New Favorite Healthy Beef & Pea Microgreens Stew recipe
by Mandi Warbington
😋 Your New Favorite Healthy Beef & Pea Microgreens Stew was originally featured as an Instagram Reel on our microgreen recipe page @microgreenfoodie, where it received a lot of love from those within the community! It's a super tasty, healthy & easy way to add Microgreens into your diet. My favorite part about the stew, is the amazing flavors you get from the Pea Microgreen stems that are cooked into the stew. As well as how the fresh pea microgreens on top help to really bring everything together.
Your New Favorite Healthy Beef & Pea Microgreens Stew recipe
This stew has a wonderful flavor, that really focuses on the Pea
Microgreens being the star of the show, without overpowering the other
flavors. It makes enough for 8 people and you'll find Pea Microgreens
within as well as heavily garnished at the end! Your taste buds will defiantly crave more! For this stew, I used the Dwarf Grey Sugar Pea Microgreens variety, which I feel have a much more tender stem to them. If you want to learn how to grow Pea Microgreens, we have a video showing exactly how we grow them on out YouTube Channel.
Ingredients
2 pounds stewing beef trimmed, cubed
3 tbsp flour
1 tsp ground mustard
1 tsp turmeric
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
3 tbs olive oil
1 medium to large onion chopped
6 cups low sodium beef broth
¾ cup red wine
1 tbs red wine vinegar
1 pound red baby potatoes, cubed to 4ths
4 carrots cut into 1 inch pieces
5 stalks celery cut into 1 inch pieces
1 large handful of pea microgreens
2 tbs cornstarch or arrowroot
2 tbs water
¾ cup frozen peas
Directions
Start by cutting your Onion and set aside in separate bowl, then prep the Celery, Carrots & Potatoes and set aside in a bowl together.
Combine flour, garlic powder, ground mustard, turmeric, and salt & pepper. Toss Beef in flour mixture.
Heat olive oil in a large Dutch Oven or pot. Cook the beef and onions until browned.
Add beef broth, red wine vinegar, and red wine while scraping up any brown bits in the pan.
Cut the Pea Microgreens into roughly 5 sections, take the Pea Microgreen tops (leaves), and set the leaves portion aside for later. You want to use the tougher stems in the stew.
Stir in the Pea Microgreen stems, onion, potatoes & celery. Do NOT add the frozen peas, cornstarch/arrowroot, and water, yet. Reduce heat to medium low, cover, and simmer 1 hour or until beef is tender (up to 90 minutes).
In separate bowl, mix equal parts cornstarch or arrowroot and water until combined. Once combined with no chunks, add to the boiling stew and mix around. This will thicken the soup some.
Stir in the frozen peas and simmer 5-10 minutes before serving. Season with salt & pepper to taste.
Serve each serving with a large topping of the leftover Pea Microgreen tops that were set aside earlier, and eat them with the soup! You may need to cut more of the pea tops, depending on your group size.
Recipe Note
If you want more Microgreen Recipes, follow our sister page @microgreenfoodie ! And if you'd like to watch the original reel for this Microgreen recipe you can see it by clicking here. We also have tons of blogs on our website that can guide you through how to grow microgreens yourself, as well as products to help get you started!
