Beef Stew with Beans, Tomatoes and Carrots

Ingredients

• Beans1 cup (200 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Oil2 teaspoon (7 ml)
• Garlic1 clove (3 g)
• Cumin1 pinch (1 g)
• Beef150 g

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Place a pot over medium-high heat. While heating, cut the beef into pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, pour half of the oil, add the beef, cumin and sear on all sides over medium heat. This will take 5-6 minutes.

4. 4

   Step 4

   Meanwhile, chop onion, garlic, carrot and tomato. Once the beef is done, remove and set aside.

5. 5

   Step 5

   Pour in the remaining oil and add the onion, garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat.

6. 6

   Step 6

   Add the tomato and carrot and cook for 2 minutes.

7. 7

   Step 7

   Next, add the cooked beans with a little of their cooking broth or water. Cover, lower the heat and cook for 6 minutes.

8. 8

   Step 8

   Add the meat and cook for 1 more minute.

9. 9

   Step 9

   Season to taste and serve. Optional: Add parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew with Beans, Tomatoes and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.