Serving: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours and 20 minutes
Ingredients
- 800 grams Beef (for stew, cubed)
- 4 Carrots
- 2 Onions
- 3 Scallions
- 2 Red Bell Pepper
- 4 Potatoes
- 200 grams Peas (frozen)
- 5 tbsps Olive Oil
- ¾ Beef Broth
- ⅛ Red Wine
- 1 tbsp Tomato Paste
- Salt
- Peppers
- 1 tsp Ground Coriander
Instructions
- Peel carrots, cut them in half, and slice them. Peel the onions and dice. Rinse scallions and cut them into rings. Rinse peppers, cut in half, remove seeds, and dice. Rinse, peel, and dice small potatoes. Thaw peas. In a large pot, heat olive oil and cook beef until done. Reduce heat, add onions, potatoes, carrots, and peppers, and cook for 4 – 5 minutes, stirring occasionally.
- Add wine. Simmer for a bit, and then pour in broth. Add scallions and peas, cover, and cook over medium heat for 20 minutes. Mix tomato paste with a bit of water and add to the stew. Add coriander and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Serve hot in bowls.
Other High Protein Beef Recipes
Nutrition Facts
Calories: 858 kcal
Protein: 76.0g
Fat: 47.0g
Carbs: 34.5g
Sugars: 14.6g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef and Vegetable Casserole
The leftover casserole will keep in the fridge for three to four days in an airtight container. Reheat in the microwave or an oven at low temperature until completely hot.
For extended storage in the freezer, the casserole should be kept for up to three months if frozen in an airtight container or zip-close plastic bag.
