Beef And Vegetable Stew

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3/4 teaspoon dried thyme, crushed

1/2 teaspoon dried sage, crushed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/4 pounds top round steak or sirloin steak, trimmed of all visible fat and cut into 2" cubes

1 tablespoon canola oil

4 cloves garlic, minced

2 tablespoons minced fresh ginger

1 3/4 cups fat-free beef broth

1 cup water

2 medium tomatoes, chopped, or 1 can (14 1/2 ounces) diced tomatoes, drained

2 large sweet potatoes, peeled and cut into 3/4" chunks

8 ounces small cremini or white button mushrooms, quartered

4 small onions, quartered

3 large carrots, cut into 1" pieces

3/4 pound spinach, mustard greens, or kale, chopped

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