Beef Stew 21 Day Fix Container Approved

1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped OPTIONAL
2 medium tomatoes, chopped 
¼ cup reduced-sodium soy sauce/Braggs
1 Tbsp. hot pepper sauce (like Tabasco) OPTIONAL
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf OPTIONAL
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes I used sweet potatoes, cubed
3 cups cooked quinoa, hot OPTIONAL 
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, optional for those needing more calories 

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