Lean Beef Bean Stew with Kale

Hearty and wholesome, this Lean Beef Bean Stew with Kale is a powerhouse for muscle building. Packed with lean protein, fiber, and essential nutrients, it's a deliciously satisfying meal that will fuel your body and keep you feeling full. Simple to make, perfect for meal prep!

Lean Beef Bean Stew with Kale

Preparation

1
Trim any excess fat from the beef and cut it into 1-inch (2.5 cm) cubes. Season the beef generously with salt and black pepper.
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. You may need to do this in batches to avoid overcrowding the pot. Remove the browned beef and set aside.
3
Add the chopped onion to the same pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, paprika, and cumin, cooking for another minute until fragrant.
4
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes (undrained). Add the drained and rinsed kidney beans and dried oregano. Bring the mixture to a simmer.
5
Reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes, or until the beef is tender. Stir occasionally.
6
Stir in the chopped kale during the last 5-10 minutes of cooking, or until it has wilted and is tender-crisp.
7
Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Nutrational Values per serving

79
kcal
9g
protein
7g
carbs
2g
fat

Ingredients

  • Lean Beef Stewing Chunks 500 g
  • Olive Oil 1 tbsp
  • Onion 1 medium
  • Garlic 2 cloves
  • Canned Diced Tomatoes 1 can
  • Low-Sodium Beef Broth 500 ml
  • Canned Kidney Beans (drained) 1 can
  • Fresh Kale 200 g
  • Paprika 1 tsp
  • Cumin 1 tsp
  • Dried Oregano 1 tsp
  • Salt (to taste) 1 tsp
  • Black Pepper (to taste) 1 tsp
high-protein high-fiber low-fat clean-eating lactose-free gluten-free no-sugar sugar-free
Difficulty 1/3
Duration 50 Min