Southwest Shredded Beef and Vegetable Stew
Prep time
Cook time
Total time
This is a great dish to start off your SIBO diet with especially if you make sure to cook the veggies so they are nice and soft. This soup is hearty, packed with minerals and vitamins and so soothing to the gut. It is a two day process, so bit of a commitment to plan ahead, but mostly you are just waiting for the crock pot so it doesn't involve a lot of physical energy. It is definitely worth it because it is not only delicious but incredibly nourishing plus it makes a large amount so it will last you for a while.
Author: Samantha B. Johnson
Serves: 8
Ingredients
- Chuck Roast:
- 2lb Chuck Roast
- ½ tsp salt
- ¼ cup white wine
- Black Pepper
- Italian Seasoning blend
- Veggies:
- 3 tbsp garlic infused oil
- 3 carrots- (I cut carrots lengthwise into quarters and then widthwise so you have nice small little triangles)
- ¼ cabbage- chopped
- 1 bunch kale
- 2 Anaheim peppers- chopped
- 1 jalapeno- minced (add more if you like it spicy, with just one it adds flavor but does not make it spicy)
- ⅓ lb green beans- cut in thirds
- 1 zucchini- cut same as carrots
- ½ tsp thyme
- ¼ tsp marjoram
- ½ tsp coriander
- ¼ tsp paprika
- 1 tsp oregano
- 2 tsp salt
- ¼ tsp red pepper flakes
- 6 cups water
- 1 ½ lemons squeezed
- *optional parmesan cheese as a topper
Instructions
- Day 1:
- Season both sides of chuck roast and put it in a crock pot with white wine.
- Set crock pot on low and leave roast for 10-12 hours.
- Remove roast and save juices from crock pot, putting them in a Tupperware and leaving it in the fridge a few hours or until the fat settles to the top and hardens (you will use this later as grease to sauté veggies)
- Day 2:
- Using a large pot, heat to med/high heat
- Skim hardened fat off of stored crock pot juices (but don’t toss juices underneath, set these aside) and add to pot along with chopped carrots and sauté for 5 min
- Add minced jalapeno sauté another 5 min
- Add garlic infused oil along with all other veggies (except for kale), seasonings and salt and sauté for 5 min
- Add water and crock pot juices, cover with lid and let water come to a boil. The goal is not to keep the soup at a boil so as soon as you notice a few bubble forming turn down heat to low and let it cook for about 20-30 min or until veggies have fully softened
- Add chopped kale and stir in
- Pull apart chuck roast and add to soup
- Add lemon juice and let cook a few more minutes
- Turn off heat and let soup cool so flavors can settle
- Best served the next day as flavors seem to deepen and meld and the taste gets better
- *Optional- I like to serve it with grated parmesan cheese on top, mmm so good!
Your recipe lists cabbage , but in directions you talk about Kale ( Kale is not listed as an ingredient ) Which is it ?
How much water do you add ?
Hi! Sorry about that it is both cabbage and kale, just updated recipe. As for water its 6 cups its in the recipe down toward the bottom of the ingredients list.
This soup is so tasty! I made it during the initial elimination phase and it was very soothing. Thanks very much for providing these recipes for us SIBO folks!
Oh good Im glad you liked it! It is what I lived off to in the reintroduction phase 🙂
This was SO good! I made it for a large family gathering so my husband would have something he could eat. Everyone who tried it said how good it was. I was actually concerned at one point about there being enough for him bc he was toward the end of the line! He got some and there was just enough left for his lunch a couple days later. Will make again even when he’s not on such a restricted diet. Thanks for the many delicious recipes on this site. They have been VERY helpful.
I have a allergy to garlic, do you think I can still use the garlic infuses oil? You’re site is so great! The most helpful one I have been to for the reintroduction phase. Thanks for putting the information out here.
I would not use it if you have an allergy. It will still be yummy without it 🙂 Thanks for sharing your appreciation.