You might think that a healthy diet consists of a lot of lean meats like chicken breast, and that you should always be grilling it with very little oil. While it’s true that grilled chicken is a great source of lean protein, doesn’t contain much saturated fat, and is relatively low in calories, you don’t have to live on chicken alone!
A truly healthy diet needs variety. Eating the same thing every day will not give your body everything it needs. It’s also pretty boring, don’t you think?
Beef gets a bad wrap. But, in moderation it can contribute a menagerie of nutrients your body requires. Obviously it’s a great source of protein, but it also provides high amounts of Iron, Zinc, Phosphorous, and a variety of B-vitamins.
Here’s one of my favorite recipes to make during the cold, winter months.
- 1 Lb. Beef Stew Cubed Beef
- 2 Tsp. Olive Oil (separated into 2, 1 tsp portions or use a pre-portioned sprayer)
- 1 Large Sweet Potato (Peeled & Diced)
- 1 Medium Yellow Onion (chopped)
- 3 Stalks Celery (sliced)
- 4 Carrots (peeled and diced)
- 2 Cloves Fresh Garlic (peeled)
- 2 Bay Leaves
- ¾ Cup Flour (separated into 1/2 cup and 1/4 cup portions)
- 1 Tbsp. Cornstarch
- 3 Cups Vegetable Broth
- ½ Tsp. Cinnamon
- ¼ Tsp. Nutmeg
- 1 Tsp. Salt
- ½ Tsp. Black Pepper
- Add your sweet potato, celery, carrots, and garlic to your crock pot.
- Put your small saucepan on the stove over medium heat. Spray with 1 Tsp. Olive Oil (use a sprayer if you have one). Have ½ cup flour handy in a small bowl nearby.
- Carefully trim the fat off the beef stew meat and cut into manageable pieces (so you won’t need a knife to eat the stew later!).
- Once the pan is heated, dredge each piece of meat in the flour and place in the pan. Cook just long enough to get a little color on the meat, flip over and do the same on the other side and move the meat (using tongs) directly into the CrockPot from the stove.
- In the same pan, add another spray of oil and cook your onions until they just start to sweat.Then, add them to the crockpot.
- Now add your remaining flour (½ Cup), cornstarch, cinnamon, nutmeg, salt, and pepper.
- Pour vegetable broth over all the seasoning in the pot so it disperses evenly.
- Place bay leaves on top (for easy removal later).
- Cook on low for 7-8 hours.
- 283 Calories - 9g Fat - 27g Carbohydrate - 7.5g Sugar - 22g Protein - 4g Fiber
- Enjoy over some couscous, quinoa, or noodles for a complete, satisfying meal, sure to satisfy on a cold winter’s night!
- This recipe is EGG FREE, MILK FREE, GLUTEN FREE & NUT FREE