Reprinted with permission from the American Institute for Cancer Research
Servings 6
Ingredients
1tablespoonextra-virgin olive oil
1 1/4poundsbeeftop round, cut into 3/4-inch pieces
3clovesgarlicminced
saltto taste
pepperto taste
1medium onioncoarsely chopped
3medium carrotspeeled and cut into 3/4-inch pieces
2medium parsnipscut into large chunks (optional)
3cupslow-fatreduced-sodium beef broth
4medium russet potatoespeeled and cut into large chunks
1tablespoonchopped fresh rosemary
1leekcoarsely chopped
2tablespoonschopped fresh parsley
Instructions
In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
Serve hot and garnish with parsley, if desired.
Notes
Nutritional information per serving: 370 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 32 g protein, 6 g dietary fiber, 427 mg sodium.