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Hearty Beef and Root Vegetable Stew
Hearty Beef and Root Vegetable Stew

Hearty Beef and Root Vegetable Stew
A warming stew with seasonal root vegetables and tender beef, perfect for a nutritious dinner.
Hearty Beef and Root Vegetable Stew

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     beef broth
  • 50
    g
     tomato paste
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 120 minutes
Hearty Beef and Root Vegetable Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add beef chunks and brown on all sides.
  3. Remove beef and set aside. In the same pot, add chopped onion and garlic; sauté until soft.
  4. Stir in tomato paste and cook for another minute.
  5. Return beef to the pot. Add carrots, parsnips, potatoes, thyme, bay leaf, salt, and pepper.
  6. Pour in beef broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer for about 1.5 hours or until beef is tender.
  8. Adjust seasoning if necessary before serving.
Nutrition Per Serving 1750 g Per 100g
Energy 2500 kcal 143 kcal
Protein 150 g 8.6 g
Fibre 30 g 1.7 g
Salt 2 g 0.1 g
Sugar 20 g 1.1 g
Carbohydrates 250 g 14.3 g
Fat 100 g 5.7 g
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     beef broth
  • 50
    g
     tomato paste
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add beef chunks and brown on all sides.

Remove beef and set aside. In the same pot, add chopped onion and garlic; sauté until soft.

Stir in tomato paste and cook for another minute.

Return beef to the pot. Add carrots, parsnips, potatoes, thyme, bay leaf, salt, and pepper.

Pour in beef broth and bring to a boil.

Reduce heat to low, cover, and simmer for about 1.5 hours or until beef is tender.

Adjust seasoning if necessary before serving.

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