by Olesya Novik
Not only is this stew delicious, hearty, and incredibly healthy, but it’s also super low in fat and high in protein & fiber. Hope you love it as much as I do!
3/4 pound eye of round or bottom round roast, cut into 1-inch cubes
1 cup onion, chopped
1 cup celery, chopped
3/4 cup carrot, chopped
4 garlic cloves, minced
1.5 cups potato, cubed
1 cup turnip, chopped
1/2 cup tomato, chopped
1/2 cup zucchini, chopped
7 (10-ounce) cans low sodium, low fat chicken broth
1/2 cup vegetable stock or dry wine
1 bunch fresh cilantro, chopped
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and black pepper to taste
Preheat a Dutch oven, spray generously with olive oil cooking spray, add the cubed steak, and brown on all sides. Once browned, add onion, celery, carrot, and garlic. Let cook, stirring, for 5 minutes.
Add the vegetable stock (or the wine, if that’s what you’re using), and continue cooking for another 5 minutes, stirring.
Add potato, turnip, chicken broth, and bay leaves, stir well, and let come to a boil. Once boiling, reduce heat, and let cook for about an hour and a half, until potatoes and turnip are cooked. Add all remaining ingredients, and cook for another 5-10 minutes. Throw out the bay leaves, let stew sit for 30 minutes to let the flavors combine, and enjoy!
Makes 4 2-cup servings
Nutritional Information per Serving