- 1 tablespoon olive oil
- 6 cloves garlic, chopped
- 2 large onions, chopped
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound boneless round steak, cut into cubes
- 3 cups low-sodium, low-fat beef or vegetable broth
- 3 cups water
- 1 (28 ounce) can whole tomatoes
- 4 small turnips, peeled and cubed
- 3 medium beets, scrubbed and cubed
- 3 large carrot, peeled and cubed
- 3 medium parsnips, peeled and cubed
- Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook, stirring, for 5 minutes, or until soft. Add the marjoram, sage, salt, and pepper. Add the beef and cook, stirring, for 5 minutes, or until browned.
- Add the broth, water, and tomatoes. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 45 minutes, or until the beef is very tender.
- Add the turnips, beets, carrots, and parsnips. Return to a simmer. Cover and cook, stirring occasionally, for 25 minutes longer, or until the vegetables are very tender.