The Virgin Diet Cookbook
1. Season the beef with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a medium bowl. Add the arrowroot and toss well to coat.
2. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Add the beef and cook, turning occasionally, until browned, 4-5 minutes. Transfer to a plate.
3. Return the Dutch oven to the stove and heat the remaining 1 tablespoon oil over medium heat. Add the onions, mushrooms, thyme and cook, stirring occasionally, until slightly browned, 8-9 minutes. Stir in the garlic, carrots and celery and cook for two minutes. Stir in 2/3 cups broth and tomato paste and bring to a boil; cook for 1 minute. Add the remaining broth and the reserved beef, and return to a boil. Immediately reduce the heat to medium-low, cover the pan, and simmer gently until the beef is nearly tender, about 40 minutes.
4. Stir in the sweet potato and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and return to a gentle simmer. Cook until the beef and potato are tender, about 20 minutes.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 341.1mg | 12 % | |
Potassium 168.6mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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