American · Dinner
Beef Stew
Classic American Braise (GLP-1)
Lean beef sirloin browned then braised low with carrot, parsnip, onion and cannellini beans in a herb and tomato broth. Thyme, bay and red wine vinegar sharpen the sauce. Beans replace heavy potato for fibre and body. Served in a bowl as a protein-forward one-dish stew.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
409Calories
43.4gProtein
11.4gFat
37.1gCarbs
9.9gSugar
9.3gFiber
875mgSodium
93mgChol
2.6gSat Fat
782mgPotassium
94mgCalcium
3.2mgIron
1.1mcgVitamin B12
16mgVitamin C
protein-rich
high-fiber
gluten-free
egg-free
low-calorie
glp-1
Instructions
1
Prep
Pat beef cubes dry, season with salt and pepper, dice onion, slice carrot and parsnip, and mince garlic.
2
Sear
Heat olive oil in heavy pot over medium-high, brown beef 4 to 5 minutes turning until all sides are deep brown, then lift out.
3
Sauté
Add onion, carrot and parsnip over medium heat, cook 5 minutes until translucent and edged with colour, stir in garlic and tomato paste 1 minute.
4
Braise
Pour in beef stock and red wine vinegar, scrape base, return beef with thyme and bay, cover and simmer low 70 minutes until fork-tender.
5
Plate
Stir in cannellini beans, simmer 10 minutes until thickened, discard thyme and bay sprigs, ladle into warm bowl with cracked pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean beef sirloin
- 4 tsp4 tsp olive oil
- 11 medium onion (120g)
- 22 medium carrot (140g)
- 22 small parsnip (120g)
- 2 clove2 clove garlic
- 1 1/3 cup240g canned cannellini beans
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml low-sodium beef stock
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 4 tsp4 tsp red wine vinegar
- 1/2 tsp1/2 tsp salt
- black pepper to taste
