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Made with iron-rich beef combined with vitamin C-rich tomato-based vegetable juice, this is an easy all-in-one dish to make to help boost iron levels. To add even more vitamin C to the meal, serve with a salad of greens, chopped red peppers, and fresh lemon juice-and-olive oil dressing. Have a cup of strawberries or an orange for dessert.
Reprinted from Healthier Holidays Going Against the Grain, by Melissa Diane Smith
- Heat olive oil in Dutch oven or deep saucepan over medium-high heat; brown roast on both sides. Remove pan from heat.
- Sprinkle roast with cinnamon, if using. Put carrots, celery, onion, beans, potato, and garlic around roast; pour vegetable juice over all.
- Put pan back on stove; turn heat to medium-high. When liquid starts to bubble, cover, turn heat to low, and simmer 1 to 1-1/2 hours, until roast and vegetables are tender, checking every 20 minutes to see that there is enough liquid and that roast isn’t sticking to bottom of pan. Add 1/4 cup more vegetable juice or water, if dish seems too dry. Season with salt and pepper to taste; sprinkle parsley atop each serving.
- Serving Size 1
- Calories 287
- Carbohydrate Content 12 g
- Cholesterol Content 56 mg
- Fat Content 18 g
- Fiber Content 3 g
- Protein Content 18 g
- Saturated Fat Content 7 g
- Sodium Content 171 mg
- Sugar Content 4 g