American · Dinner
Beef Stew
Classic American Braise (Low-Chol)
Lean beef sirloin is browned then braised low and slow with onion, carrot and celery in a herb-flecked tomato and red wine stock. Thyme and bay carry the aromatics while a cornstarch slurry thickens the broth. Pinto beans add body and finish with parsley scattered over the top.
$7
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
446Calories
50.6gProtein
16.2gFat
25.7gCarbs
9.1gSugar
6.6gFiber
934mgSodium
63mgChol
5.1gSat Fat
615mgPotassium
85mgCalcium
4.2mgIron
1.9mcgVitamin B12
8.4mgVitamin C
protein-rich
high-fiber
gluten-free
low-cholesterol
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the beef dry, season with salt and pepper. Dice the onion, chunk the carrot, slice the celery, mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high. Brown beef 6 minutes, turning until deeply coloured on all sides. Remove and set aside.
3
Saute
Add onion, carrot and celery over medium heat, cook 5 minutes until softened. Stir in garlic and tomato paste for 1 minute until darkened.
4
Braise
Pour in red wine over medium-high, scrape the base 2 minutes. Return beef with stock, thyme and bay leaf, cover and simmer low 80 minutes until fork-tender.
5
Plate
Add pinto beans, simmer 10 minutes until hot. Stir in cornstarch slurry until thickened, discard bay leaf, then ladle into a bowl and scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean beef sirloin
- 2 tbsp2 tbsp olive oil
- 11 medium onion (140g)
- 22 medium carrot (160g)
- 5.6 oz160g cooked pinto beans
- 22 celery stalk (100g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml red wine
- 2 1/2 cups600ml low-sodium beef stock
- 2 tsp2 tsp fresh thyme leaves
- 22 bay leaf
- 4 tsp4 tsp cornstarch mixed with 1 tbsp water
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
