Ingredients:
- 1 lb top sirloin beef (or your favourite cut for stewing), cut in cubes
- 2 medium zucchinis, in thick slices
- 2 medium carrots, in thick slices
- 2 celery stalks, chopped
- 4 roma tomatoes, peeled and chopped (use low-sodium canned tomatoes as an option)
- 3 cups cauliflower cut in florets
- 2 cups broccoli cut in florets
- 2 garlic cloves, chopped
- ½ cup parsley, chopped
- 1 tsp dry oregano
- 1 cup beef broth
- 1 tsp coconut oil
- Salt & pepper to taste
- Pinch cayenne pepper powder
Preparation
- In a large wok or pot, heat the coconut oil and garlic. Brown the meat in medium-high heat.
- Add all vegetables, except for cauliflower, broccoli and tomatoes – stir for a few minutes until well mixed.
- Add tomatoes and beef broth, bring to a boil
- Cover, reduce heat and simmer for 30 to 40 minutes
- Uncover and stir, add cauliflower, broccoli, parsley, oregano and seasoning
- Cover again and simmer for an additional 20 minutes or until all vegetables and meat are cooked to taste
- You can serve it with fresh sliced avocado and garnish it with fresh parsley
