Mexican · Dinner
Beef and Vegetable Stew (High-Protein)
Beef chuck stewed with black beans, tomatoes and chipotle in a smoky Mexican-style broth. The double protein hit of beef and beans delivers high protein and fiber while the ancho-chipotle heat, cumin and lime finish define this traditional estofado.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
53.8gProtein
22.4gFat
48.6gCarbs
9.1gSugar
15.2gFiber
980mgSodium
140mgChol
7.9gSat Fat
1850mgPotassium
130mgCalcium
7.8mgIron
3.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut beef chuck into 1-inch cubes. Dice onion, carrot, and potato. Mince garlic and chipotle in adobo. Chop cilantro.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef cubes on all sides for 6 minutes until deep crust forms.
3
Add onion and garlic to the pot, cook over medium heat for 3 minutes until onion turns translucent and softens.
4
Stir in cumin, smoked paprika, and chipotle in adobo, cook for 1 minute until fragrant. Pour in canned tomatoes and beef stock, add bay leaf, bring to simmer over medium-low heat, cover, and braise for 70 minutes until beef is fork-tender.
5
Stir in carrot, potato, and black beans; simmer uncovered over medium-low heat for 15 minutes until vegetables are tender and broth thickens slightly. Remove bay leaf, season with salt to taste.
6
Plate
Ladle stew into a bowl, scatter cilantro over top, and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 1 cup90g, about a third of a 15 oz can black beans
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, about a third of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 22 small carrot
- 22 small potato (200g)
- 1 cup240ml beef stock
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 22 bay leaf
- 2 tsp2 tsp olive oil
- salt, to taste
- 2 tbsp2 tbsp cilantro
