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!

Ingredients

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

Directions

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

Calories: 287
Fat: 3.1g
Protein: 27.6
Carbs: 29.8