Ground Beef Stew

Ground Beef Stew (This will serve 4): 

INGREDIENTS

• 1 lb extra lean ground beef (organic, grass fed if possible)
• 1 onion, chopped
• 3 celery stalks, sliced
• 1 cup chopped carrots
• 1 cup sliced mushrooms
• pink himalayan salt or sea salt, pepper, garlic powder, basil & parsley to taste
• 1 can (14.5 oz) diced stewed tomatoes
• 2 cups low sodium beef or vegetable broth
• 2 cups chunked baby potatoes

DIRECTIONS

1. Brown onion and ground beef.  Drain excess fat.  
2. Add sliced celery stalks, chopped carrots, sliced mushrooms and continue to sauté briefly with 1 tsp of the following suggested seasonings (use whatever you like): sea salt, pepper, garlic powder, basil, and parsley. 
3. Add diced stewed tomatoes (run it through the blender first if you or your family don't like chunks) and 2 cups (32 oz) of low sodium beef or vegetable broth.  Bring to a boil, 
4. Add potatoes and reduce to high simmer for about 30 minutes or until veggies are fork tender.  *My hubby likes to add red pepper flakes to his-try it if you like spicy!

Hearty Beef Stew

Hearty Beef Stew

For a quick, healthy meal in the middle of winter, try this hearty beef stew, or our vegan-friendly version.

Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings

Ingredients:
1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped
2 medium tomatoes, chopped
¼ cup reduced-sodium soy sauce
1 Tbsp. hot pepper sauce (like Tabasco)
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
3 cups cooked quinoa, hot

Preparation:
1. Place beef, onions, tomatoes, soy sauce, hot sauce, 1/2 cup broth, and bay leaf in large saucepot.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, covered, for 40 minutes, adding additional broth as needed.
3. Add bell peppers, carrots, and potatoes; cook, covered, for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender.
4. Serve with quinoa.

Vegan Variation: Substitute beef with same amount of tempeh. Use only ½ cup vegetable broth instead of beef broth. Bring to a boil and cook for 10 minutes. Add vegetables and cook for an additional 10 to 15 minutes.

Nutritional Information (per serving):

Calories: 346

Fat: 7 g

Saturated Fat: 2 g

Cholesterol: 75 mg

Sodium: 626 mg

Carbohydrate: 40 g

Fiber: 6 g

Sugar: 5 g

Protein: 33 g