4 Servings, Each Counts as: 2 Life Proteins, 5 Life Carbs, 4 Life Fats
2 cups Beef top round, cut into 1 to 1 1/2 in cubes 1 Tbsp olive oil 1 green pepper, seeded and chopped 3 or 4 sweet chili peppers, seeded and chopped 1 small onion, chopped 4 garlic cloves, chopped 6 fresh cilantro leaves, chopped 2 Tbsp vinegar 2 cups low sodium beef broth 1 cup hot water 1/2 tsp dried oregano, crushed 1/2 cup lite tomato sauce 2 bay leaves 4 carrots, peeled and cubed 2 potatoes, peeled and cubed 1/4 lb green peas 12 olives stuffed with pimientos 1 Tbsp capers
1. In a Dutch oven, heat oil over medium-high flame. 2. Add the beef and stir consistently, until meat begins to brown. 3. Add the next 11 ingredients (through bay leaves); mix and bring to a boil. Reduce heat to low, cover, and cook for 1 hour. 4. Add carrots to Dutch oven and stir. 5. Bring back to a boil, reduce heat to low, cover, and cook until the meat is fork tender, about 1 hour. 6. Add potatoes, peas, olives, and capers. 7. Mix well, bring to a boil, and then reduce heat to low. Cover and cook until vegetables are tender, approximately 30 minutes longer.