A delicious, nutrient-packed beef and vegetable stew combining tender beef, hearty potatoes, and a medley of vibrant vegetables.
Healthy Beef & Vegetable Stew
Nine different vegetables are used to make this. Great for your 30 per week diet plan!
Servings: 4
Cost: £16
Equipment
- large cooking pan or skillet
Ingredients
- 500 g Beef cubed
- 200 g Carrots 2 small, sliced
- 100 g Kale chopped
- 100 g Spinach
- 2 medium Potatoes peeled and diced
- 150 g Peas
- 250 ml Red Wine
- 1 medium Aubergines: about 250 g, diced
- 2 medium Courgettes about 300 g, sliced
- 2 stalks celery sliced
- 1 large Onion, chopped
- 2 cloves Garlic minced
- 750 ml Beef stock
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Dried thyme
- Salt and pepper to taste
Instructions
Sear the Beef:
- Heat 1 tbsp olive oil in a large pot over medium-high heat.
- Add the beef cubes, season with salt and pepper, and sear until browned on all sides (about 5 minutes). Remove the beef and set aside.
Cook Aromatics:
- In the same pot, add the remaining olive oil. Sauté the onion and garlic until fragrant and softened (about 3 minutes).
Add Base Ingredients:
- Stir in the tomato paste, paprika, red wine and thyme. Cook for 1 minute.
Combine and Simmer:
- Return the beef to the pot. Add the carrots and potatoes. Add the beef stock and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hours.
Add Remaining Vegetables:
- Stir in the aubergines, celery, courgettes. Simmer uncovered for another 25 minutes.
Finish with Greens:
- Stir in the kale and spinach, and peas. Cook for an additional 10 minutes until wilted. Adjust seasoning with salt and pepper.
Serve:
- Ladle the stew into bowls and serve hot.
Notes
- For extra richness, add a splash of red wine when sautéing the onions.
- This stew pairs well with crusty bread or rice for a more filling meal but it is especially good on its own with a glass of red wine.
