Beef Stew with Beets and Cabbage

It's been a rainy day today, beef stew has been calling me. Here we go!

You could use any vegetables you like or have in the refrigerator.

Ingredients

2 lbs of stew meat (I only had chuck roast in my freezer and it turned out very tender)
Salt and Pepper to taste
3 beets (cubed)
4 carrots (diced)
2 potatoes (cubed)- may substitute for sweet potato to make this meal paleo :)
4 garlic cloves (minced)
1 onion (diced)
2 bay leaves
1/2 cabbage (diced)

Directions

1. Sauté stew meat in a large pot over high, stirring frequently for about 15 min. Salt and pepper to taste (adding salt directly to cooked meat before adding veggies will enhance its' flavor).
2. Add beets, carrots, potatoes, garlic, onion, and bay leaves; cover with a lid; cook for 15 min.
3. Add cabbage and continue cooking for another 10 min or until all vegetables are cooked through.

Do not forget to discard bay leaves before serving.
I served my stew with sweet green onion, perfect addition and great for you in the flu season.