RECIPE SUMMARY
Makes 4 Servings: Each serving counts toward 1 – 8oz Serving Protein , 2 cups of Vegetables (1 cup restricted vegetables), 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Season the meat with salt and pepper.
In a large heavy bottom pan over medium high heat, add in half the oil. Place half the meat in the pan and sear the stew meat (this may need to be done in multiple batches so the pan does not get over crowded). Remove the stew meat from the pan and set it aside.
Add the remaining oil to the pan.
Add the garlic, celery, carrots and green cabbage to the pan and sauté until aromatic. Add in the mushrooms, thyme, bay leaves and beef broth and stir. Then add in the stew meat.
Bring the stew up to a boil, then reduce to a simmer, cover and cook for 3 hours or until the meat is tender.
Ingredients
Directions
Season the meat with salt and pepper.
In a large heavy bottom pan over medium high heat, add in half the oil. Place half the meat in the pan and sear the stew meat (this may need to be done in multiple batches so the pan does not get over crowded). Remove the stew meat from the pan and set it aside.
Add the remaining oil to the pan.
Add the garlic, celery, carrots and green cabbage to the pan and sauté until aromatic. Add in the mushrooms, thyme, bay leaves and beef broth and stir. Then add in the stew meat.
Bring the stew up to a boil, then reduce to a simmer, cover and cook for 3 hours or until the meat is tender.