Runza Stew

Prep: 10 mins 

Cook: 40 min 

Serves: 3

Calories: 316 g/serv

• Protein: 36g, (46%)
• Carb: 16g, (20%)
• Fat: 12g, (34%)

Ingredients 

• 1 lb ground beef or lean ground turkey 
• 1 Tbs extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 cup mushrooms, sliced
• 2 tsp turmeric powder
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 4 cups broth
• 1 Tbs Worcestershire sauce
• 1 can (14 oz) diced tomatoes
• Fresh parsley, chopped for garnish
• Juice of 1/2 lemon + 1/2 tsp zest

Instructions 

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground meat and cook until browned. Break the meat into small chunks as it cooks.
2.  Add the veggies to the pot. Sauté until they start to soften, about 5-7 minutes.
3.  Stir in the cabbage and mushrooms. Cook until the greens begin to wilt and the mushrooms are tender, about 5 minutes.
4.  Mix in the turmeric, smoked paprika, salt, and black pepper.
5.  Pour in the beef or vegetable broth, Worcestershire sauce, and diced tomatoes with their juices. Stir to combine.
6.  Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 20-30 minutes. 
7.  Just before serving, stir in the juice of half a lemon.

Serve with 1/2 cup cooked quinoa to complete macros! (Not included in calculations)