Beef or Turkey Stew

This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plaintains or corn can be used in place of the potatoes.

Ingredients:
- 1 pound lean beef or turkey breast, cut into cubes
- 2 Tbsp. whole wheat flour
- 1/4 tsp. salt (optional)
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 1 1/2 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 medium onions, sliced
- 2 stalks celery, sliced
- 1 medium red/green bell pepper, sliced
- 1 medium tomato, finely minced
- 5 cups beef or turkey broth, fat removed
- 5 small potatoes, peeled and cubed
- 12 small carrots, cut into large chunks
- 1 1/4 cups green peas

Directions:
1. Preheat oven to 375 °F.
2. Mix the whole wheat flour with salt, pepper and cumin. Roll the beef or turkey cubes in the mixture. Shake off excess flour.
3. In a large skillet, heat olive oil over medium-high heat. Add beef or turkey cubes and saute until nicely brown, about 7-10 minutes.
4. Place beef or turkey in an ovenproof casserole dish.
5. Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes.
6. Stir in tomato and broth. Bring to a boil and pour over turkey or beef in casserole dish. Cover dish tightly and bake for 1 hour at 375 degrees F.
7. Remove from oven and stir in potatoes, carrots, and peas. Bake for another 20-25 minutes or until tender.

Serving size: 1 1/2 cup
Nutrition info per serving: Calories 320, Total fat 7g, Cholesterol 40mg, Sodium 520mg, Total Carbs 41g, Dietary Fiber 8g, Protein 24g

* Recipe from NDEP