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
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, optional for those needing more calories
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
