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Hearty Beef and Vegetable Stew
Hearty Beef and Vegetable Stew

Hearty Beef and Vegetable Stew
A comforting and nostalgic beef stew with root vegetables.
Hearty Beef and Vegetable Stew

To provide a balanced meal rich in protein and carbohydrates, aiding muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 200
    g
     carrot
  • 300
    g
     potato
  • 100
    g
     celery
  • 3
    clove
     garlic
  • 2
    tbsp
     tomato paste
  • 500
    ml
     beef broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 120 minutes
Hearty Beef and Vegetable Stew
Instructions:
  1. Cut the beef into bite-sized pieces.
  2. Heat olive oil in a large pot over medium heat.
  3. Add beef and brown on all sides. Remove and set aside.
  4. In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened.
  5. Stir in tomato paste and cook for another minute.
  6. Return beef to the pot. Add beef broth, bay leaf, thyme, salt, and pepper.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours.
  8. Add diced potatoes and continue to simmer for another 30 minutes until tender.
  9. Remove bay leaf before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 594 kcal 50 kcal
Protein 50 g 4.2 g
Fibre 7 g 0.6 g
Salt 2 g 0.2 g
Sugar 8 g 0.7 g
Carbohydrates 45 g 3.8 g
Fat 30 g 2.5 g
  • 500
    g
     beef chuck
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 200
    g
     carrot
  • 300
    g
     potato
  • 100
    g
     celery
  • 3
    clove
     garlic
  • 2
    tbsp
     tomato paste
  • 500
    ml
     beef broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cut the beef into bite-sized pieces.

Heat olive oil in a large pot over medium heat.

Add beef and brown on all sides. Remove and set aside.

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened.

Stir in tomato paste and cook for another minute.

Return beef to the pot. Add beef broth, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours.

Add diced potatoes and continue to simmer for another 30 minutes until tender.

Remove bay leaf before serving.

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