Irish Stew

Yield: 4 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 1½ hours

Prep Time: 20 minutes

Ingredients

• 1¼ lb. beef chuck, visible fat removed, cut 1 to 1½-inch cubes

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 2 tsp poultry or Italian seasoning

• 3 cups water, divided

• 1½ cups turnips, peeled and cut into large dice

• 1½ cups cauliflower, cut into large florets

• 1½ cups green cabbage, trimmed and cut into 1-inch pieces

• 1½ cup button mushrooms, washed and halved

• ½ tsp kosher salt

• ½ tsp ground black pepper

Directions

1. Heat a large nonstick pan over medium-high heat. Season the beef with half of the salt and pepper. Dry sear the beef until evenly browned, and transfer beef to a large pot.

2. In a mixing bowl, whisk together garlic, tomato paste, poultry or Italian seasoning and 1 cup of water. Pour the mixture over the beef along with the remaining 2 cups of water. Bring the water to a boil and reduce the heat to maintain a gentle simmer. Allow the beef to cook until fairly tender, about 45 minutes to 1 hour.

3. Once the beef is tender, add the turnips and allow to cook for 7 to 10 minutes. Add the cauliflower and cabbage and continue cooking for 5 minutes. Add the mushrooms along with the remaining salt and pepper and continue cooking for an additional 10 minutes.

4. Portion out about 2½ cups of stew per serving.

Slow Cooker Method: Once the beef has browned, add it to the slow cooker along with all of the other ingredients. Turn the slow cooker on low and cook for 6 to 8 hours or until beef reaches desired tenderness.

Nutrition Per Serving: 340 calories, 32g protein, 10g carb, 20g fat