Pepper Steak Stew

One of the things I was uncertain of when I started clean eating was if I could eat “normal”.  Did I have to eat nothing but tofu and leaves? My family would kill me! That is so far from the truth. I have found most of my recipes can easily  be made “clean” and 21 Day Fix friendly.  It just took a couple ingredient swop outs that did not change the taste and in some cases made it taste better. Here is one creation that stemmed from experimenting in the kitchen with old recipes.



2lbs – grass feed beef (stew meat) cut into 1/2 inch pieces

3 1/2 cups – assorted fresh peppers (green, red, etc) sliced into strips

1 1/2 cups – sliced yellow onion

4 cups – organic beef or vegetable broth

1 TBSP – low sodium soy sauce or substitute of choice

organic whole grain flour (only a couple TBSP needed)

sea salt, pepper, garlic powder, parsley to taste

olive oil


Take beef cubes, place in bowl and lightly season to taste with garlic powder, pepper, sea salt and evenly toss to make sure all the meat is seasoned well.  Make sure not to over salt since the broth and soy sauce have salt in it. Plus salt should be sparingly used if doing 21 Day Fix.  Make sure all peppers & onions have been sliced and prepared.


Lightly dust beef cubes with whole wheat flour.  I used around 2-3 tablespoons. You want the pieces of beef to have light dusting, NOT a heavy coating of flour.  The wheat flour will help sear the meat and helps thicken the stew along with the veggies as it cooks. Heat a decent size pot of your choosing (I used a 5qt Dutch Oven pot with lid) on medium-high, add a 2-3 tsp of olive to the bottom and start browning the beef.  After beef cubes are lightly browned, add veggies on top, stir, pour over the beef (or vegetable) broth, and add soy sauce.


Cover pot and reduce heat to medium low and let simmer for about an hour, stirring occasionally, until beef is tender and stew is thickened.  The vegetable will cook down and help thicken the stew along with the flour that coated the meat. Serve with whole wheat noodles, brown rice or side of your choice, garnish with parsley.  Makes 5 – 6 servings.

Served in photo with quinoa & corn blend  & was measured with 1 yellow container (quinoa/corn)* and 1 red container (stew)


*I did not fill yellow container completely full since there is a little whole wheat flour in stew

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