Here’s a low potassium version of the classic Canadian stew.
500 g
boneless beef blade, fat removed
2 tbsp
(30 ml) olive oil
1 cup
onion, sliced
6
cloves garlic, peeled
1 tbsp
(15 ml) whole-grain mustard
2 cups
turnip, cubed
1 cup
carrots, sliced
4 cups
cabbage, shredded
4 cups
low sodium chicken or beef broth
In a skillet, brown the meat on both sides in the oil. Place in the slow cooker. Set aside.
In the same skillet, brown the onion and garlic.
Deglaze with 1 cup low sodium chicken or beef broth and add the mustard. Pour into the slow cooker and add the remaining ingredients.
Cover and cook on low for about 8 hours or until the meat is fork-tender. Adjust the seasoning.
- Calories: 1304 KCal
- Protein: 112 g
- Carbohydrates: 48 g
- Fibre: 8 g
- Total Fat: 56 g
- Sodium: 3240 mg
- Phosphorus: 1368 mg
- Potassium: 3736 mg
