I haven’t written in a while. Schoolwork and school have gotten the better part of me, running around trying to get things ready before the beginning of the semester. I would like to share the progress I’ve made (or I should say, the progress I’ve unmade) these past few weeks. My weight started to go up slowly and surely. I think a combination of stressors, and a sudden abrupt stop to the gym discouraged me from continuing my weight loss. So I started to think about another motivation to keep me eating healthy and attending the gym.
First thing that popped into my head was running a half marathon, but that seemed a large ambition because I’m not much of a runner. Then I realized I should focus on sharing my food journal via my blog! This might help with my accountability to keep my eating habits on track; and it will be a great way to share some food items from my culture and my life. I’m really excited for this change and hope it takes a more positive role in my life.
Today I will share my Bean, Beef, and Vegetable Stew, which I recently starting making. It’s perfect for the cold weather, and you can refrigerate or freeze to eat at a later time.
A good friend of mine is always talking about her bean and beef stew, and I decided to make my own version. Feel free to substitute for your favorite vegetables and bean type.
1 lb – Beef (any variety of chuck or roast is best for stews)
1.5 cups – Pinto beans
32 fl.oz. – Vegetable broth
8 cups – Water
7 oz. – Carrots, peeled and cut into about 1 inch pieces
1 stalk – Celery, small diced
2 oz. – Mustard greens, large cut
10 oz. – Green cabbage, large cut
14 oz. – Potato, cut into approx. 1 in. pieces
1. Cut excessive fat off the beef and cut into 1 inch pieces. Put meat in a pan and place in the oven for 20 minutes at 400°F. This helps seal in the flavor of the meat and helps brown it to add a nice color to the beef.
2. After 20 minutes, when the beef is lightly browned, pour the beef, beans, and water into a large pot on medium heat.
3. After the pot has been cooking for 30 minutes, pour in the vegetables and continue to cook at medium heat for about another hour, or until the beans are done and the vegetables are tender.
4. Serve warm and enjoy!
Image & nutrition information from MyFitnessPal.com