Healthy Beef & Vegetable Stew
Nine different vegetables are used to make this. Great for your 30 per week diet plan!
Prep Time30 minutes mins
Cook Time1 hour hr 40 minutes mins
Course: Main Course
Cuisine: Western
Keyword: Hearty, Stew
Servings: 4
Cost: £16
- 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
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.
Add Remaining Vegetables:
- 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.