Yourstory Your Story is published for members of Presbyterian Health Plan, Inc., and Presbyterian Insurance Company, Inc. P.O. Box 27489, Albuquerque, NM 87125-7489 www.phs.org Managing editor: fluentqc@phs.org Information in Your Story comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Such services are funded in part with the State of New Mexico. Presbyterian complies with civil rights laws and does not discriminate on the basis of protected status including but not limited to race, color, national origin, age, disability, or sexual orientation or gender expression. Free language assistance services are available to you. Appropriate auxiliary aids and services to provide information in accessible formats are also available free of charge. Call 1-855-592-7737 (TTY: 711) or speak to your provider. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. También están disponibles de forma gratuita ayuda y servicios auxiliares apropiados para proporcionar información en formatos accesibles. Llame al 1-855-592-7737 (TTY: 711) o hable con su proveedor. SHOOH: Diné bee yáníłti’gogo, saad bee aná’awo’ bee áka’anída’awo’ít’áá jiik’eh ná hóló̜. Bee ahił hane’go bee nida’anishí t’áá ákodaat’éhígíí dóó bee áka’anída’wo’í áko bee baa hane’í bee hadadilyaa bich’į’ ahoot’i’ígíí éí t’áá jiik’eh hóló̜. Kohjį’ 1-855-592-7737 (TTY: 711) hodíilnih doodago nika’análwo’í bich’į’ hanidziih. For more information, visit www.phs.org/nondiscrimination. 2026 © Coffey Communications, Inc. All rights reserved. MPC062601 Medicaid#TC7296 Like us on Facebook: Facebook.com/PresHealth Ingredients 2 t ablespoons extra-virgin olive oil 1 p ound lean beef stew meat, cut into 1-inch cubes 2 large onions, chopped 4 medium carrots, cubed 2 c ups diced leeks, rinsed well 6 g arlic cloves, finely chopped 2 c ans (14.5 ounces each) diced tomatoes in juice 2 c ans (6 ounces each) tomato paste 2 c ans (14.5 ounces each) fat-free, reduced-sodium beef broth 3 t ablespoons dried oregano 2 cups water 2 large potatoes, cubed 1¼ p ounds frozen green beans 2 cups chopped kale Salt and freshly ground black pepper Directions • In a large pot or stockpot, heat olive oil over medium-high heat. • Add 1/2 of beef and sauté for about 5 minutes, stirring, until browned on all sides. Remove beef from pot and set aside. Repeat procedure with remaining beef. • In the same pot, sauté onions for about 5 minutes, stirring until translucent. Remove onions from pot and set aside. • Add carrots, leeks and garlic, and sauté for about 5 minutes, stirring often, until barely tender. Return beef and onions to pot. Add tomatoes with juice, tomato paste, broth, oregano, and water, and bring to a boil. Reduce heat to low and simmer for about 1 hour, until beef is almost tender. • Add potatoes and bring back to a boil. Lower heat, cover partially, and simmer for about 15 minutes, until potatoes are barely tender. • Add green beans and kale and cook for another 6 to 8 minutes, until kale is tender. • Season to taste with salt and pepper and serve. Nutrition information Serving size: ⅙ of recipe. Amount per serving: 440 calories, 10g total fat (2.5g saturated fat), 64g carbohydrates, 29g protein, 12g total fiber, 350mg sodium. Source: American Institute for Cancer Research New American beef stew Makes 6 servings.
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