2poundsbeef kidneychopped or 2 pounds chopped beef stew meat
1tablespoongrated fresh ginger
sea salt and freshly ground black pepperto taste
2large clovesgarlicminced
2tablespoonslime juice
2tablespoonslime zest
3tablespoonscoconut aminos
1teaspoonolive oil
4cupslow sodium beef broth
2mediumapplescored and diced
2large stalkscelerychopped
2cupsbroccoli florets
Instructions
To a large re-sealable bag, add the beef. In a small bowl mix the next 8 ingredients (ginger through broth) and mix well.
Pour sauce into bag and seal bag, squeezing out excess air. Turn bag over to coat roast evenly. Marinate in the refrigerator for 2 hours.
In a large pot over medium heat, add the contents of the bag and the remaining ingredients. Cook for 25 minutes, until beef is cooked through and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not Iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 319 Calories; 7g Fat; 44g Protein; 20g Carbohydrate; 4g Dietary Fiber; 530mg Cholesterol; 440mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat.