<< Healthy cooking on a budget

By Feather Flores, 14, Monrovia HS
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It’s pretty easy, aside from chopping the vegetables, which takes a while. It doesn’t cost much to make (about $6.50) and we usually have plenty of leftovers. This is my favorite thing to eat on a cold day, but it’s perfect any time.
—Feather Flores

1 pound lean beef, cut into one-inch chunks
3 stalks of celery, cut into one-inch pieces
3 potatoes, washed, peeled and cut into one-inch cubes
5 carrots, peeled and cut into ½-inch pieces
1 onion, chopped
Toss the beef and flour in a bowl. Mix until beef is coated evenly.
Heat a large pot over medium high heat. Place oil in pot, tilting to coat bottom. When the oil starts to sizzle, put in the flour-coated meat and brown for 4-6 minutes, turning every 2 minutes until browned.

2 Lower the heat to medium and add onions and garlic. Cook them for about 4 minutes until brown. Stir to avoid burning.

3 Add water and scrape up browned bits from the bottom, then add beef boullion cubes. Stir for one minute.

4 Add the rest of the ingredients, making sure the vegetables are just covered in liquid (if not, add more water). Bring to a boil, cover and simmer on low heat for two hours. Serve hot.

Taste-tester said:
“Great! I like the flavor and the beef.”
Naomi Larbi, 14, Beverly Hills HS

Other recipes:
Quinoa Salad | Broccoli Puree | Kimchi and Chicken Stew | Vegetable Fried Rice | Sesame Chicken Salad