Lean & Mean Beef & Potato Stew

Ingredients:

8 oz. of lean sirloin, cut into 2-inch cubes
8 oz. of potatoes cut into 1-inch cubes
1/4 cup of baby carrots cut into 1/4 inch slices
1 stalk of celery, cut into 1/4 inch pieces
1/2 Spanish onion, diced
2 pinches black pepper
1 bay leaf
2 pinches of sea salt
1/4 cup of frozen peas
2 tbsp. olive oil
1/2 can tomato paste
1 cup low-sodium beef stock or broth

Directions:

Add olive oil to a saucepan & turn heat to medium. Heat the olive oil. Add the celery, carrots & onions. Cook for 1-2 minutes. Add the top round of beef & stir. Cook until the beef is brown on all sides.

Add the beef stock & tomato paste, & cover the pan. Stir occasionally. When the broth comes to a boil, take the meat out of the pot & set aside. Add the potatoes, peas & bay leaf, salt & pepper. Recover the pot.

Cook the potatoes at medium heat for approximately 20 minutes or so on medium heat. Add the beef back into the pot & cover, & cook for another 3 minutes or so. Turn off the heat & serve.

Side note: Try this out with chicken, lean pork & turkey. Add different types of veggies to give a stew a different flavor & texture.