Succulent Beef Stew

When the days and nights are frosty, we are always looking for good winter warmer recipe ideas. This Succulent Beef Stew recipe is a regular occurrence in our house because you can easily whip it up and throw it in the oven or slow cooker to cook to perfection. Because it’s cooked for longer, the beef turns out super tender. This dish would make a great addition to your weekly recipe plan so try it out!

Succulent Beef Stew (makes 6 servings):

1000g outside round beef roast, cubed (you can use another cut of beef but the macros will change)

1 cup of onion, diced

4 cloves of garlic, diced

1/2 cup of sliced carrot 

28oz of canned crushed tomatoes

14oz of canned chopped tomatoes

1 cup of organic beef broth

4 bay leaves

2 tbsp smoked paprika

1 tbsp cumin

1 tbsp coriander

1/2 tbsp basil

1/2 tbsp oregano

salt and pepper to taste

1 cup of chopped zucchini

1 cup of chopped red pepper

600g of sweet potato, cooked and mashed

1) Preheat the oven to 375 degrees. Saute the onion, garlic and carrot in a large roasting pan until softened. Then brown the meat. 

2) Once the meat is browned, add in the tomatoes, broth, bay leaves, spices, herbs and salt and pepper. Bring to a boil mixing to combine, then turn off the heat and cover the pot to put in the oven. Leave the stew in the oven to cook for 2-3 hours (the longer, the more tender the meat). You can also use a slow cooker here if you need to leave the house while the stew is cooking. 

3) After 2-3 hours throw the peppers and zucchini into the pot and return to the oven for a final 45mins. 

4) Take the stew out and make sure it’s of desired thickness (if the sauce is too thin, thicken with flour by making a roux). Remove the bay leaves and serve, piping hot over 100g of sweet potato mash and 1/2 cup of spinach wilted into each portion…tasty stuff!

Macronutrient Breakdown (per serving):





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