Spanish · Dinner
Spanish Beef and Potato Stew (Low-Calorie)
Braised beef and potato stew built on lean beef sirloin, sautéed onion, garlic, bell pepper, smoked paprika and tomato in a lightened broth. Slow-simmered until the meat is tender and the potato softens, finished with a scatter of parsley. Served as a single warm bowl.
$4
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
387Calories
38.2gProtein
13.9gFat
24.6gCarbs
6.8gSugar
4.3gFiber
410mgSodium
110mgChol
4.1gSat Fat
1380mgPotassium
62mgCalcium
4.6mgIron
2.4mcgVitamin B12
58mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim the beef sirloin of visible fat and cut into 1-inch cubes. Dice the onion and bell pepper, then mince the garlic.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat. Sear the beef cubes 3–4 minutes, turning occasionally, until browned on most sides.
3
Sweat
Add the onion, garlic and bell pepper; cook over medium heat 4–5 minutes until the onion is translucent and soft.
4
Simmer
Add the canned tomatoes, potato chunks, smoked paprika, cumin, bay leaf, white wine and beef stock. Bring to a boil, then reduce to low heat and simmer covered 40–45 minutes until the beef is fork-tender and potato is soft.
5
Plate
Remove the bay leaf, season with salt and black pepper to taste, stir in the parsley, and ladle into a serving bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, trimmed of visible fat
- 22 teaspoon olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 22 teaspoon smoked paprika
- 1/21/2 teaspoon ground cumin
- 22 bay leaf
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 22 small potato (about 120g)
- 2 cup480ml low-sodium beef stock
- 22 tablespoon dry white wine
- salt, to taste
- black pepper, to taste
- 22 teaspoon parsley
