Ragin’ Cajun Beef Stew
|2||tablespoons canola oil|
|3||garlic cloves, finely chopped|
|2||celery ribs, sliced|
|1||medium green bell pepper, seeded and chopped|
|1||medium onion, chopped|
|2||pounds lean beef, in 1 ½-inch pieces|
|2||cups beef broth (or 1, 15-ounce can)|
|1||(28-ounce) can tomatoes|
|1||tablespoon dried thyme|
|1/2||teaspoon ground allspice|
|1/4||teaspoon ground cloves|
|1/4||teaspoon cayenne pepper|
|1||tablespoon Stevia In The Raw® Bakers Bag|
|1||pound yellow-flesh potatoes, peeled and diced|
|Salt and freshly ground pepper, to taste|
Heat the oil in a skillet over medium-high heat. Add the garlic, celery, green pepper, and onions and cook, stirring often, until the onions are soft, about 8 minutes. Scoop the vegetables into a large Dutch oven and set aside.
Add half the meat to the skillet, and brown well on all sides, turning the pieces with tongs, 6 minutes. Add the browned meat to the vegetables. Repeat to brown the remaining meat, 5 minutes. Add the beef broth to the skillet and bring to a boil, scraping the bottom of the pan to loosen all the browned bits. Pour the hot liquid into the Dutch oven.
Inserting a knife in the can, work it up and down to coarsely chop the tomatoes. Add the tomatoes and liquid to the stew. Add the thyme, allspice, cloves, cayenne, and Stevia In The Raw®. Pour in 3 cups water. Bring the liquid to a gentle boil, reduce the heat, and simmer the stew, uncovered, until the meat is almost tender, 50 minutes. Add the potatoes and cook until they are tender and the meat is done, 15 minutes. Season the stew to taste with salt and pepper. This stew keeps, covered in the refrigerator, for 5 days. Reheat in a covered pot over medium heat.
Per Serving: 320 calories, 11g fat (3.5g saturated fat), 17g carbohydrate, 24g protein, 2g dietary fiber, 420 mg sodium.