Ingredients:
42 ounces Beef Chuck Roast, trim all visible fat and cut into 1 inch pieces(Yields approximately 6 Lean 5-ounce servings)
6 Tablespoon chopped onions (6 Condiment)
1/2 teaspoon coarse ground pepper (1 Condiment)
1-1/4 teaspoons garlic, minced (1-1/4 Condiment)
1 teapoon Salt or Salt Substitute (4 Condiment)
2 Tablespoons Cider Vinegar (1/4 Condiment)
1/4 teaspoon Cayenne pepper (1/2 Condiment)
1/2 teaspoon Oregano (1 Condiment)
1/2 teaspoon Paprika (1 Condiment)
3 cups Beef Broth (<1g Carb per cup: 3 Condiments)
1-2 cups water, if needed
1 cup Kohlrabi, cubed (2 Green)
2 cups Tomatoes, diced (4 Green)
2 cups Kabocha Squash, cubed (4 Green)
2 cups Jicama, cubed (4 Green)
2 cups Green Beans (4 Green)
Directions:
~Dice Tomatoes and Celery and set aside.
~Peel and dice Kohlrabi (approx. ¾-inch cubes)-Make sure to cut away any tough parts near the root end.
~Peel and dice Jicama (approx. ¾-inch cubes)-Discard and Do Not Eat the Peels.
~Peel and dice Kabocha (approx. ¾-inch cubes)
~In a Dutch oven Combine the beef cubes and seasoning and brown over medium heat.
~Add in veggies then Broth. Add enough water for the veggies to be submersed in liquid.
*FOR THICKER STEW stir in 1/2 cup mashed cauliflower in exchange for 1/2 cup Kohlrabi
For OVEN: Bake at 350 degrees F for 45-60 minutes until veggies are tender
For STOVETOP: Cook on medium low heat for 1 hour or until veggies are tender.
For CROCKPOT: Combine all ingredients in a 6-8 quart crockpot. Cook on high for 3-4 hours or on Low for 6-8 hours
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If you would like information about the Awesome Optavia Life or how you can have a Free Personal Health Coach Email me: becreativelyhealthy@gmail.com
(Average weight loss for Clients on the Optimal Weight 5&1 Plan™ with support is 20 lbs.)
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