So, we crave for some good-old fashioned stew, with all those potatoes on the side. Nothing wrong with that, really, but if you prefer to get carbohydrates plus fiber, we can use turnips instead. Getting away with starchy potatoes can benefit your fab bod especially if you need to drop those fats. Besides, turnips taste like potatoes when added to stew.
One more thing, this recipe takes at most two and a half hours to cook. Hey, you don’t need to do anything to it – no stirring, no mixing, nothing else. You just put it in the oven and do what you want while your stew cooks. Just take it out of the oven in time.
- 2 pounds of boneless beef chunk/shank, no fat, cut into cubes of 1” each
- 4 tablespoons of tomato paste
- 2 tablespoons of vinegar (balsamic preferred)
- 1 white onion, large (chopped)
- 5 large carrots, cut into cubes
- 3 medium turnips, cut into cubes
- 4 cloves garlic, minced
- 1 teaspoon dry thyme, or 1 tablespoon fresh thyme
- 1 bay leaf
- 1 cup red wine
- 1 cup water
- 2 tablespoons olive oil
- Salt and pepper
- First we need to preheat our oven to 300°F. While we wait, chop veggies and meat according to the specifications.
- In a Dutch oven, or any oven safe pot with a lid, sauté meat cubes in olive oil until brown. Add remaining ingredients and bring to a simmer.
- Cook in an oven for another 2 or 2 ½ hours or until meat is tender.
- Transfer stew in a serving dish and enjoy while still hot.
As a whole, this recipe has 2,524 calories, based on the ingredients used. Just divide into portions to satisfy your nutritional need or goal:
Beef – 1,927 kcal
Tomato paste – 60 kcal
Balsamic vinegar – 20 kcal
Onion – 69 kcal
Turnips – 102 kcal
Carrots – 148 kcal
Red wine – 198 kcal