Low Fat - Delicious - It can (should) be made in advance, and eaten over many days. Add water to reheat. Even better, add fresh veggies at each meal. — BETTER the next day.... NOTE: For low carb, leave out potatoes, or substitute other hard veggies, like fresh green beans.

Posted on: Apr 9, 2008

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Ingredients

1 lb beef chuck, cubed

1 medium onion

3 large celery rib, cut into medium size pieces

4 large carrot, cut into medium size pieces

2 medium potato, peeled & cut into medium size pieces

1 tablespoon extra virgin olive oil

2 tablespoons white flour

3 bay leaf

2-4 cups water

salt & pepper

Directions

1
Rinse meat, and pat dry with paper towel. Sprinkle with salt & pepper, and dust with flour.
2
Heat olive oil to medium-high/high in stew pot - I prefer lg Le Creuset dutch oven.
3
Sear seasoned, floured meat -- approx 1 min per side -- stir with wooden spoon, once.
4
Add onion to brown with meat -- brown is the goal, black becomes bitter!
5
Toss in celery, 2 carrots, bay leaves, and water (start with 2 cups) -- water should hit a HOT, sizzling pot.
6
Stir with wooden spoon to help release seared sugars (the brown stuff) into water.
7
Turn down to "low".
8
Cover & simmer (or cook in oven) for 2 hours, minimum.
9
Stir occasionally, Adding water as needed.
10
20-30 minutes before serving, add potatoes & remaining carrots.

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Nutrition Facts
Serving Size 1 (327g) Recipe makes 6 servings
Calories 308
Calories from Fat 155		(50%)
Amount Per Serving		%DV
	Total Fat 17.3g	26%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 109mg		4%
Potassium 792mg		22%
Total Carbohydrate 21.7g		7%
	Dietary Fiber 3.7g	14%
	Sugars 4.1g
Protein 16.4g		32%
Vitamin A 8212mcg		164%
Vitamin B6 0.6mg		30%
Vitamin B12 2.3mcg		38%
Vitamin C 18mg		31%
Vitamin E 0mcg		2%
Calcium 48mg		4%
Iron 2mg		13%
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Ingredients

Directions

1

2

3

4

5

6

7

8

9

10

Questions about this recipe?

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My Notes: