Pasta with Beef, Carrot and Bell Pepper Stew

Ingredients

• Beef150 g
• Pasta1/2 cup (80 g)
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the time indicated on the package. Once ready, turn off and drain.

2. 2

   Step 2

   Heat half the oil in a pot over high heat. In the meantime, cut the beef and add salt and pepper.

3. 3

   Step 3

   Once heated, add the beef and cook for 3-4 minutes. Stir from time to time until all its sides are browned.

4. 4

   Step 4

   In the meantime, chop the onion with the tomato and carrot. Cut the bell pepper into thin strips.

5. 5

   Step 5

   Once the beef is browned, lower to medium and add the remaining oil with the onion. Stir-fry for 5 minutes.

6. 6

   Step 6

   Then add the carrot with the tomato and bell pepper. Mix, cover and let cook for 10 more minutes.

7. 7

   Step 7

   If necessary, add some water or broth to prevent from drying.

8. 8

   Step 8

   Serve the pasta with the beef, carrot and bell pepper stew on a plate. Sprinkle the parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta with Beef, Carrot and Bell Pepper Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.