We are excited to partner with Sheila Espinosa Martin for seasonal recipes. She will be sharing photos and recipes of meals she makes with contents of her Farm Box each week. These recipes will showcase seasonal ingredients from our local farmers!
1 package of Ratchford Farms Boneless Stew Meat
1 package of Five Acres Farm roughly chopped carrots (from CSA box)
1 medium chopped yellow onion
4 stalks of chopped celery
8 oz of chopped mushrooms
1 table spoon of minced garlic
1 bundle of Happy Horseshoe Farms collard greens (from CSA box)
2 sweet potatoes diced (from CSA Box)
16 oz of Read The Labl Veggie Soiree
1 cup of water
1 tbsp oil
1 tbsp garlic powder
1 tbsp onion powder
1 beef bouillon cube or 1 tbsp of powdered beef bouillon
1 tsp of dried thyme or fresh thyme
War Eagle Mill Unbleached All Purpose flour to coat stew in meat
Salt and pepper to taste
Season stew meat with salt and pepper, then sprinkle flour and toss to coat beef.
Heat pressure cooker to sauté, add a couple tablespoons of oil, and when hot sear stew meat on all sides to brown.
Add a little more oil, then the onions and garlic, and after a couple minutes the carrots and celery.
Give them a couple minutes to soften then add the Veggie Soiree, thyme, garlic powder, onion powder, and beef bouillon.
Add seared beef (and all its juices), potatoes, collard greens, and mushrooms. Stir well, put on lid, set to high pressure and cook for 25-30 minutes.
Let steam release itself for 10 minutes, then release the rest.
Serve with rice, crackers, or by itself! Enjoy!
Recipe and photos by Sheila Espinosa Martin