This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
I don’t mind hot foods during the summer, but in many people’s minds, summer and stew don’t go together. There is actually something to eating hot foods on hot days. I know many Africans who not only eat hot foods and drink hot liquids in the sweltering heat, but they also add heat-inducing spices, upping the ante even more. This tactic is actually cooling for the body! Eating hot foods can make you feel cooler by making you sweat more and raising your body temperature, which lowers the overall temperature difference between you and the air around you.
Now, if you still aren’t sold on stew in the summer, I think this recipe might get you there. I’ve combined a hot stew with some chilled additions, which is a combination I love to eat. Something about the warm beef and broth, with the crunchy, cool veggies and flavorful thyme pesto hits the spot. I even served this at an outdoor picnic at two in the afternoon with the blistering July sun overhead and everyone gobbled it up. Give this summer stew a shot!
- 2 lbs beef stew chunks, cut into bite-size pieces
- 3 medium turnips, cleaned and chopped
- 3 cups broccoli florets
- 1 8-oz package sliced mushrooms
- 7 garlic cloves, minced, divided
- 4 cups bone broth
- 1 tsp salt
- 3 celery ribs, thinly sliced
- 1 shallot, minced
- 3 tbsp thyme, minced
- 4 tbsp olive oil
- Juice of half a lemon
- Add beef, turnips, mushrooms, 4 minced garlic cloves, broth, and salt to slow cooker or Instant Pot/pressure cooker.
- Cook on low for 8 hours or high for 4 hours, if using a slow-cooker or cook for 35 minutes under high pressure using a pressure cooker.
- When stew is finished, turn heat off slow-cooker or let pressure off Instant Pot/pressure cooker and stir broccoli into stew.
- While stew is cooking, slice celery and mince shallot. Chill in refrigerator until stew is ready to serve.
- Place thyme, 3 minced garlic cloves, olive oil, and lemon in blender. Blend on high to make a pesto. Chill in refrigerator until stew is ready to serve
- When stew is ready, ladle into bowls and serve with chilled celery, shallots, and thyme pesto on top.