Greek · Dinner
Braised Beef and Onion Stew (High-Protein)
A Greek-style beef stew of braised chuck in red wine vinegar and tomato with pearl onions, cannellini beans, and warm spices like cinnamon and cloves. Slow-cooked until the sauce is deep and glossy, finished with fresh parsley.
$6
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
571Calories
50.2gProtein
26.8gFat
29.8gCarbs
8.3gSugar
8.2gFiber
892mgSodium
105mgChol
8.2gSat Fat
1358mgPotassium
131mgCalcium
6.8mgIron
2.1mcgVitamin B12
9.6mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat beef chuck pieces dry and season with salt and pepper. Peel pearl onions and mince garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high. Brown beef on all sides, 6–7 minutes total in batches, until deeply colored.
3
Braise
Add pearl onions, garlic, tomato paste, red wine vinegar, beef stock, bay leaf, cinnamon stick and cloves. Simmer covered on low 2–2.5 hours until beef is fork-tender and sauce deepens.
4
Finish
Stir in drained cannellini beans and simmer uncovered 10 minutes on low. Remove bay leaf and cinnamon stick, adjust seasoning with salt and pepper.
5
Plate
Spoon stew into a bowl and scatter fresh parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef chuck, cut into 2-inch pieces
- 300g300g pearl onions, peeled whole
- 150g150g cannellini bean
- 4 tbsp4 tbsp tomato paste
- 6 tbsp6 tbsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 22 bay leaf
- 22 cinnamon stick
- 44 whole cloves
- 120ml120ml beef stock
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
