Beef or Turkey StewEn Español (Spanish Version)
This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.
Serving Size3 ounces of beef with 1 cup vegetablesCalories
15 gTotal Carbohydrate
27 gServings5IngredientsMeasuresLean beef or turkey breast cut into cubes1 poundWhole wheat flourSalt (optional)¼ teaspoonPepper¼ teaspoonCumin¼ teaspoonOlive oil1½ tablespoonsGarlic, minced2 clovesMedium onions, sliced2Celery, sliced2 stalksMedium red/green bell pepper, sliced1Medium tomato, finely minced1Beef or turkey broth, fat removed5 cupsSmall potatoes, peeled and cubed5Small carrots12Green peas1¼ cupsDirectionsPreheat oven to 375°F.Mix the whole wheat flour with salt, pepper, and cumin, and roll the beef or turkey cubes in the mixture. Shake off excess flour.In a large skillet, heat the olive oil over medium-high heat. Add the beef or turkey cubes and sauté until nicely brown, about 7-10 minutes.Place the beef or turkey in an ovenproof casserole.Add minced garlic, onions, celery, and peppers to the skillet and cook until vegetables are tender, about 5 minutes.Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces. Cover the casserole tightly and bake for 1 hour at 375°F.Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20-25 minutes, or until tender.