Spanish · Dinner
Spanish Beef and Vegetable Stew (Low-Calorie)
A lightened Spanish-style beef stew braising lean beef sirloin with smoked paprika, tomato, carrot, and potato in light beef stock until tender. Olive oil is minimized and no wine or heavy fat is added, keeping the dish under 400 calories while retaining smoky, tomato-rich braised flavor. Served with crusty bread.
$5
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
389Calories
34.2gProtein
14.8gFat
30.1gCarbs
7.2gSugar
5.8gFiber
712mgSodium
76mgChol
4.1gSat Fat
1180mgPotassium
78mgCalcium
4.6mgIron
2.9mcgVitamin B12
24mgVitamin C
low-calorie
high-fiber
low-cholesterol
low-calorie
Instructions
1
Prep
Trim the beef sirloin of visible fat and cut into 1-inch cubes. Dice the onion, mince the garlic, slice the carrot, and cube the potato.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat. Sear the beef cubes for 3 minutes per side until browned on the outside but not cooked through.
3
Sauté
Add the onion and garlic to the same pot over medium heat and cook for 4 minutes, stirring occasionally, until softened and translucent.
4
Simmer
Add the canned tomatoes, carrot, potato, beef stock, and bay leaf. Bring to a boil over high heat, then reduce to low, cover, and simmer for 60 minutes until beef is fork-tender and potatoes are soft, stirring once or twice.
5
Plate
Discard the bay leaf. Ladle the stew into a bowl, scatter parsley over the top, and serve with crusty bread on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, trimmed of visible fat
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp sweet paprika
- 5.2 oz75g, a third of a 14.5 oz can canned tomatoes
- 22 small carrot
- 22 small potato (about 100g)
- 1 cup240ml beef stock, low sodium
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp parsley
- 2 oz56g crusty bread
