Beef Stew

Beef Stew


Here’s a beef stew recipe I’ve been making quite a bit lately in my quest to eat more protein. Each serving has 585 calories with 34g of protein, 40g of fat, and just 21g of carbohydrates. I love it, and so does my blood sugar. 👍

Dinner tonight, lunch tomorrow. 🍲 😋

Here’s the recipe:

2 tbsp olive oil
2 lb. stewing beef, cut into 1″ cubes
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can (156ml) tomato paste
6 cups beef broth (low sodium)
1 cup red wine
1 tbsp Worcestershire sauce
1 tsp thyme 
2 bay leaves
1/2 – 1 lb baby potatoes, chopped
1 cup frozen peas

In a large pot over medium heat, heat 1 tbsp oil. Add the beef and cook until it’s seared on all sides, approximately 10 minutes. Drain the fat and transfer the beef to a plate.

Add the onion, carrots, and celery to the same pot and cook for 5 minutes or until the onions are soft.

Season with salt and pepper, then add the garlic and stir in the tomato paste. Cook for another 2 minutes until the garlic is fragrant and the tomato paste has darkened.

Add the beef back to the pot. Add the broth, wine, worcestershire sauce, thyme, and bay leaves.

Bring the pot to a boil. Reduce heat and season with salt and pepper. Cover and simmer about 30 minutes until the beef is tender.

Next, add the potatoes, cover and simmer for 15 more minutes.

Remove the bay leaves. Stir in the peas and cook for 2 more minutes.

Ladle into bowls and chow down.

Makes 6 – 8 servings.