Classic Beef, Bean & Vegetable Stew
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1 slice
- bacon, thinly sliced
- 1 lb
- stewing beef cubes, diced
- 500 g
- 2
- medium carrots, chopped in bite-size pieces
- 2
- leeks, white portion only, halved lengthwise and thinly sliced
- 2 tsp
- chopped fresh rosemary
- 10 mL
- 1/4 cup
- tomato paste
- 60 mL
- 2 1/2 cups
- reduced sodium chicken broth
- 625 mL
- 1 can
- no sodium added kidney beans, drained and rinsed
- 540 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Heat Dutch oven or high-sided ovenproof skillet on medium heat on stove. Add bacon. Cook until fat starts to render, approx. 3 min. Add beef and brown all sides, approx. 5 min. Stir in carrots, leeks and rosemary. Cook until vegetables start to soften, approx. 3 min.
Step 2
Add tomato paste. Cook, stirring, 1 min. Stir in broth and beans. Bring to a boil. Cover and transfer to preheated oven. Bake 35 to 40 min., or until beef is tender.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cup/250 mL):
- Calories:
- 380
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 36 g
- Fibre:
- 11 g
- Sugar:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 37 g
- Sodium:
- 600 mg