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This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.
- Beef or Turkey Stew from the NDEP Recipe and Meal Planner Guide, public domain government resource—original source of recipe
- Cook Time: About 2 hours total
- Serves: 5
- 1 pound lean beef or turkey breast cut into cubes
- whole wheat flour
- ¼ teaspoon salt (optional)
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1½ tablespoons olive oil
- 2 cloves of garlic, minced
- 2 medium onions, sliced
- 2 stalks celery, sliced
- 1 medium red / green bell pepper, sliced
- 1 medium tomato, finely minced
- 5 cups of beef or turkey broth, fat removed
- 5 small potatoes, peeled and cubed
- 12 small carrots
- 1¼ cups green peas
- Preheat oven to 375°F.
- Mix the whole wheat flour with salt, pepper, and cumin, and roll the beef or turkey cubes in the mixture. Shake off excess flour.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef or turkey cubes and sauté until nicely brown, about 7–10 minutes.
- Place the beef or turkey in an ovenproof casserole.
- Add minced garlic, onions, celery, and peppers to the skillet and cook until vegetables are tender, about 5 minutes.
- Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces.
- Cover the casserole tightly and bake for 1 hour at 375°F.
- Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20–25 minutes, or until tender.