Recipes from Visionary Kitchen by Sandra Young
Ingredients
- 1 1/4 lb London broil steak, 1/2″ cubes
- 2 TBSP extra virgin olive oil, divided
- 1/4 tsp sea salt
- 2 garlic cloves, minced
- 1/2 sweet onion, diced
- 4 cups water or stock of choice
- 2 tsp bouquet garni 1 bay leaf
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3/4 cup carrots, diced
- 4 oz, crimini mushroom, quartered
- 1/3 cup pearled farro, uncooked
- 3/4 cup kale, finely chopped
Procedure
1. Preheat a large Dutch oven to medium-high heat. Sprinkle meat with sea salt. Add 1 Tbsp oil quickly followed by the meat. Brown meat very well, about 10-15 min. Remove the meat from the pot and set aside.
2. Add 1 Tbsp olive oil to the same pot along with the garlic and onions. Saute 2-3 mins.
3. Add water or stock, browned meat, bouquet garni, bay leaf and salt an pepper. Bring to a boil, reduce the heat to low. Cover and simmer for 45 mins until beef is nearly tender.
4. Add carrots, mushrooms, and farro. Cover and simmer for 20 mins. Add the kale, simmer for another 10 mins.
Serve hot.