Meat stew with beans
A hearty, protein-packed beef and bean stew, perfect for fueling muscle growth and recovery. This comforting meal is loaded with lean meat, fiber-rich beans, and nourishing vegetables, making it an ideal choice for a satisfying and healthy post-workout dinner or a fulfilling family meal.
Preparation
1
Dice the lean beef into bite-sized pieces. Season generously with salt and black pepper.
2
Chop the onion, carrots, and celery into small pieces. Mince the garlic cloves.
3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
4
Brown the beef in batches until well-sealed on all sides. Do not overcrowd the pot. Remove browned beef and set aside.
5
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
6
Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly caramelize.
7
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Add the bay leaves and dried oregano.
8
Bring the stew to a gentle simmer, then reduce heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the beef is very tender and easily shreddable.
9
Stir in the drained and rinsed kidney beans and cannellini beans. Continue to cook for another 15-20 minutes, allowing the flavors to meld and the beans to heat through.
10
Remove bay leaves before serving. Taste the stew and adjust seasoning with salt and pepper if needed. Serve hot.
Nutrational Values per serving
95
kcal
9g
protein
7g
carbs
3g
fat