High-Protein Beef and Carrot Stew

LEVEL

EASY

TIME

2 HRS & 15  MIN

SERVES

4

NUTRITION

CALORIES
330
FAT
13g
PROTEIN
28g
CARBS
19g
INGREDIENTS

1/4 cup (30g) plain flour

1/4 tsp. ground black pepper

1 lb. (450g) beef chuck, or similar stewing beef, trimmed and cubed

2 tbsp. olive oil

2 tbsp. red wine vinegar

1 cup (240ml) red wine

3 cups (700ml) beef stock

1 onion, peeled and chopped

5 carrots, peeled and cut into chunks

2 tsp. salt

Bouquet garni (secured in cheesecloth or spice bag):

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

6 juniper berries

3 whole cloves

 

 

INSTRUCTIONS

Step 1

Combine the flour and black pepper in a bowl. Add in the cubes of beef and toss in the flour to coat.

Step 2

Heat the olive oil in a large saucepan and brown the beef on all sides. Do this in two batches if necessary as overcrowding the pan stops the beef from browning properly.

Step 3

Add in the vinegar and red wine and cook over medium-high heat for 2-3 minutes. Next add the beef stock and bouquet garni. Bring to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for about 1 ½ hours, until the beef is tender. ​

Step 4

Add the onions and carrots and simmer, covered, for another 30 minutes adding more beef stock if it is starting to look too dry. ​

Step 5

Once the carrots are tender, remove the bouquet garni, and season the stew with salt and pepper to taste. ​

 

 

QUICK TIPS

If the stew looks too watery, remove the beef from the pan, and blend part of the stew with a hand blender until you have reached the desired consistency.

Serving suggestions: potatoes, rice or bread

Get Your Free
7-Day Meal Plan

EMAIL  *
FIRST NAME *
LAST NAME *
*Required fields
Note: It is our responsibility to protect your privacy and we guarantee that your data will be completely confidential.

Finished Results

Add Mindful Minty Spritzer for a healthier meal.
MORE RECIPES
BREAKFAST
LUNCH
DINNER
HEALTHY SNACKS
DESSERTS