Classic Beef, Bean & Vegetable Stew

  • Prep Time: 10 min
  • Total Time: 1 h
  • Serves:4

Ingredients

  • 1 slice bacon, thinly sliced
  • 1 lb stewing beef cubes, diced 500 g
  • 2 medium carrots, chopped in bite-size pieces
  • 2 leeks, white portion only, halved lengthwise and thinly sliced
  • 2 tsp chopped fresh rosemary 10 mL
  • 1/4 cup tomato paste 60 mL
  • 2 1/2 cups reduced sodium chicken broth 625 mL
  • 1 can no sodium added kidney beans, drained and rinsed 540 mL

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Heat Dutch oven or high-sided ovenproof skillet on medium heat on stove. Add bacon. Cook until fat starts to render, approx. 3 min. Add beef and brown all sides, approx. 5 min. Stir in carrots, leeks and rosemary. Cook until vegetables start to soften, approx. 3 min.

  • Step 2

    Add tomato paste. Cook, stirring, 1 min. Stir in broth and beans. Bring to a boil. Cover and transfer to preheated oven. Bake 35 to 40 min., or until beef is tender.

Tip

Serve with crusty bread and green salad for a satisfying dinner.

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Nutrition Facts

  • Per serving (1 cup/250 mL)
  • Calories 380
  • Fat 10 g
  • Saturated Fat 3.5 g
  • Carbs 36 g
  • Sugar 5 g
  • Protein 37 g
  • Cholesterol 75 mg
  • Fibre 11 g
  • Sodium 600 mg