Hearty Beef Stew – Great Dinner for a Busy Family!

This is a yummy recipe from our team’s meal plan that coordinates with the 21-Day Fix nutrition guide.  It counts for 1 1/2 green; 1 1/2 yellow and 1 red container.  If you don’t know what all that means, I will tell you….in the 21- Day Fix nutrition plan, you don’t count calories (except for when you calculate where you start).  Once you figure out what category you are starting from, you can build your meals using color coded, portion control food containers….no more counting calories each meal and/or each day!  All of my challengers who are in my online fitness groups have access to our team’s meal plan as one of their perks for joining! 

This Beef Stew is what we had for dinner last night and the whole family enjoyed it!  What makes it nice for mom is that we had leftovers for another meal or two.  This dish was fun and easy to make!  Good protein and great veggies!  Give it a try this week and let me know by commenting below how you liked it!  * See note at bottom for vegans and vegetarians.

Hearty Beef Stew

Ingredients:

1 1/2 lb. grass-fed beef, cut in bite-sized pcs.

1 1/2 medium onions, chopped

2 medium tomatoes, chopped

1/4 cup reduced-sodium soy sauce

1 Tbs. hot pepper sauce (like Tabasco)

1/2 to 1 cup low-sodium beef broth (or vegetable broth, which is what I used)

1 bay leaf

1/2 medium green bell pepper, chopped

1/2 red bell pepper, chopped

2 medium carrots, sliced

2 medium potatoes (I used sweet 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 the same amount of tempeh.  Use only 1/2 cup vegetable broth instead of beef.  Bring to a boil and cook for 10 minutes.  Add vegetables and cook for an additional 10-15 minutes.