Rosemary Beef and Veggie Stew

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Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Ingredients

1 tablespoon coconut oil
1 pound cubed beef heart or 1 pound cubed stew meat
1 large onion chopped
3 cloves garlic minced
2 tablespoons arrowroot
4 cups low sodium beef broth
2 large bay leaves
1 large sprig rosemary
2 large carrots chopped
1 cup pearl onions
2 large stalks celery chopped
1 small head cauliflower cut into florets
3 cups chopped kale

Instructions

In a large pot over medium heat, heat coconut oil. To the pot, add the meat, onion and garlic. Cook for 5 to 10 minutes, until meat is brown.
To the pot, add the arrowroot flour and mix. Add remaining ingredients, stir and bring stew to a boil.
Reduce heat to low and simmer for 20 to 35 minutes, until meat is to desired doneness and vegetables are tender.
Remove bay leaf and serve warm.

Notes

SERVING SUGGESTION: Serve with Garlicky Stir-Fried Baby Spinach (Heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute. Gradually add 1 (10- oz) package baby spinach; cook, turning with tongs, until slightly wilted; drizzle with a little balsamic vinegar and sprinkle with salt and pepper to taste.)

NUTRITION: 323 Calories; 8g Fat; 33g Protein; 34g Carbohydrate; 8g Dietary Fiber; 129mg Cholesterol; 319mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 5 Vegetable; 1/2 Fat.

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