The Body You Want - Washington DC Personal Trainer : Georgetown, DC

This is THE beef stew that will actually help you achieve your health & aesthetics goals, AND still tastes good! Normally beef stew involves breading beef with flour and then pan frying it in un-godly amounts of butter or oil – increasing your waist-line, insulin resistance, and your risk of cancer, diabetes and heart disease.
Please note, while this dish only takes 15-20min. to prepare it does need to cook for 2 to 2.5hours (you don’t need to do anything to it while it cooks though). You could drive to the gym, workout, drive home, and shower, or watch a movie, cook other stuff, clean your house, or do anything else while it cooks.

2lbs beef chuck (or boneless beef shank) – trim all visible fat, and cut into 1” x 1” cubes (grass-fed beef if you can find it)                                                                                        927 kcal
4 tbs tomato paste                                                                                       60 kcal
2 tbs balsamic vinegar                                                                               20 kcal
1 tbs flour                                                                                                     29 kcal
2 small/1 large onion – 1” x 1” cubes                                                    69 kcal
3 medium turnips – cubed                                                                        102 kcal
5 large carrots – chopped                                                                         148 kcal
4 cloves garlic – diced
1 bay leaf
1 tsp dry thyme (1 tbs fresh)
1 cup water
1 cup red wine                                                                                            198 kcal
Salt & pepper to taste

1. Preheat oven to 300°F, and chop veggies & meat. 2. In a large Dutch oven (5qts) combine beef, flour, tomato paste, vinegar, and salt & pepper (be generous). 3. Add the veggies, bay leaf, thyme, water and wine, and bring to a simmer on stove top. 4. Cover pot, and transfer to oven. Allow to cook for 2 to 2.5hrs (until meat is fork tender).

6 servings, 426 kcal per serving

Josef Brandenburg is an award-winning Washington, DC based personal trainer. He focuses on helping regular, busy people create rapid and sustainable fat-loss in the time that they actually have. He is also the author of the book The Body You Want. Click here to find out more.