Total time: 45 minutes

cooking spray
1 (1-pound) top sirloin, cut into (1-inch) pieces
½ tsp salt
¼ tsp freshly ground black pepper
3 oz hot chicken italian sausage
¾ cup pre-chopped green bell pepper
¾ cup pre-chopped shallots (or green onions, leeks)
½ cup pre-chopped celery
3 garlic cloves, minced
2 cups celery root or turnip (boiled & coarsely chopped)
¼ cup sliced pimiento-stuffed olives, divided
1 bay leaf
1 (14 ½ ounce) can no-salt diced tomatoes, undrained
1 tbsp fresh lime juice
lime wedges (optional)

Heat a large dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef with salt & black pepper. Add beef to pan; sauté 3 minutes or until browned. Remove casings from sausage. Add sausage to pan; sauté 1 minute or until browned, stirring to crumble. Stir in bell pepper and next 3 ingredients; sauté 2 minutes or until tender. Add celery root or turnip, 2 tbsp olives, and bay leaf to pan. Pour tomatoes evenly over beef mixture. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Discard bay leaf. Stir in remaining 2 tbsp olives and lime juice. Serve with lime wedges, if desired.

Yield: 4 servings (serving size: 1 ¼ cups)