GROUND BEEF STEW WITH ROOT VEGETABLES
- Servings : 2
- Preparation : 15 minutes
- Cook time : 45 minutes
- Calories : 370 cal
- Carbohydrate : 30 g
- Lipid : 15 g
- Fiber : 7 g
- Protein : 30 g
Ingredients
- 10 ml (2 tsp) olive oil
- 1/2 medium onion chopped
- 1 clove garlic, minced
- 250 ml (1 cup) diced carrots
- 250 ml (1 cup) diced parsnips
- 125 ml (1/2 cup) diced turnip
- 250 g extra ground beef skinny
- 125 ml (1/2 cup) reduced sodium chicken broth
- 125 ml (1/2 cup) crushed tomatoes
- 2.5 ml (1/2 tsp) herbs de Provence
- Salt and pepper, to taste
Steps
1 - In a large saucepan over medium heat, heat the oil.
2 - Add the onion and garlic and cook 2 to 3 minutes or until translucent.
3 - Add the root vegetables (carrots, parsnips, turnips) and cook 3 to 4 minutes, stirring well.
4 - Add the ground beef and cook 5 minutes, stirring regularly, until it is good golden.
5 - Add the broth, crushed tomatoes, Provence herbs, salt and pepper.
6 - Bring to the boil then reduce the heat and simmer for about 35 minutes, until. 'until the vegetables are tender and the stew is thickened.
7 - Serve and enjoy!
Leave a comment