NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

0.5 tbsp olive oil

1 tbsp tomato paste

0.5 cup eggplant

0.5 cup green cabbage

0.5 cup chayote squash

1 cup spinach

1 tbsp scallions

1 tsp garlic

1 tbsp bell pepper

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

0.5 cup water

PREPARATION

• 1

  In a small bowl, combine the beef with sea salt, black pepper, and lime juice to marinate for 10 minutes.

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and brown the beef on all sides.

• 3

  Add the minced garlic, scallions, bell pepper, and parsley to the pot, stirring for 2 minutes until fragrant.

• 4

  Stir in the tomato paste and cook for another minute to deepen the color.

• 5

  Add the cubed eggplant, shredded cabbage, and chayote squash along with the water.

• 6

  Cover the pot and simmer on low heat for 35-45 minutes until the beef is tender and vegetables are very soft.

• 7

  Remove the softened vegetables from the pot, mash them into a thick paste using a mortar or the back of a spoon, then return them to the pot.

• 8

  Stir in the fresh spinach and cook for 2 minutes until wilted and the stew is thick and cohesive.