Beef or Turkey Stew

Description
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

Ingredients

 * 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

Directions

 * 1) Preheat oven to 375°F.
 * 2) Mix the whole wheat flour with salt, pepper, and cumin, and roll the beef or turkey cubes in the mixture. Shake off excess flour.
 * 3) 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.
 * 4) Place the beef or turkey in an ovenproof casserole.
 * 5) Add minced garlic, onions, celery, and peppers to the skillet and cook until vegetables are tender, about 5 minutes.
 * 6) Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces.
 * 7) Cover the casserole tightly and bake for 1 hour at 375°F.
 * 8) Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20–25 minutes, or until tender.