In a large pot over medium heat, heat the oil. To the oil, add the next 4 ingredients (garlic through beef). Cook for 5 minutes, until beef is brown.
To the pot, add the celery, parsnips and mushrooms and stir. Cook for 5 minutes then add the remaining 4 ingredients (coconut milk through rosemary). Stir and reduce heat to low.
Cover pot and simmer for 25 minutes, until meat 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: 486 Calories; 19g Fat (34.9% calories from fat); 49g Protein; 30g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 176mg Sodium. Exchanges: 1 1/2 Grain (Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.