There is nothing more pleasant on a cold March day than a tasty stew. St. Patrick’s Day offers the perfect opportunity to create a plate of our healthy version of this traditional Irish dish, which is high in nutrients but low in fat and carbohydrates for those looking to lose weight. It is important to choose the leanest cuts of meat possible, as this is the key to keeping saturated fat levels low. Lean meat offers high concentrations of protein, zinc, phosphorus, iron, and B-complex vitamins that help strengthen muscles, teeth, and bones while helping to provide energy and oxygen to cells. Coenzyme Q10 is an antioxidant found in lean meat, it helps protect cells from damaging free radicals formed as by-products of the body’s metabolism, and also supports mitochondria, which are important for fueling the body’s cells. Nutrients from lean meat are crucial for children, especially as they approach adulthood, to prevent iron deficiency and cognitive function and growth. The combination of highly nutritious vegetables and the rich flavor of the spices make it a perfect meal option for the whole family.
1 ¼ pounds lean beef, diced
2 beef bouillon cubes (in 1.5-2 liters of boiling water)
1 teaspoon of pepper
½ teaspoon of salt
½ teaspoon dried thyme
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 chopped onions
2 garlic cloves, minced
½ head of chopped cabbage
3 medium carrots, sliced
3 medium celery stalks, sliced
Brown the beef in oil
Place in a large saucepan and add all other ingredients except cabbage.
Pour over the meat broth.
Bring to a boil, then simmer for 2 hours.
Add the cabbage and simmer for another 30-40 minutes.
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