This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.
Serving Size | 3 ounces of beef with 1 cup vegetables |
Calories | 326 |
Total Fat | 15 g |
Total Carbohydrate | 21 g |
Protein | 27 g |
Servings | 5 |
Ingredients | Measures |
---|---|
Lean beef or turkey breast cut into cubes | 1 pound |
Whole wheat flour | |
Salt (optional) | ¼ teaspoon |
Pepper | ¼ teaspoon |
Cumin | ¼ teaspoon |
Olive oil | 1½ tablespoons |
Garlic, minced | 2 cloves |
Medium onions, sliced | 2 |
Celery, sliced | 2 stalks |
Medium red/green bell pepper, sliced | 1 |
Medium tomato, finely minced | 1 |
Beef or turkey broth, fat removed | 5 cups |
Small potatoes, peeled and cubed | 5 |
Small carrots | 12 |
Green peas | 1¼ cups |