Beef Stew with Vegetables (No Potatoes)

1. 1 Stewing beefpack 600 g ≈ 8,96 € 140 g
2. 2 Broccoli (frozen)pack 400 g ≈ 1,29 € 100 g
3. 3 Green beans (frozen)pack 400 g ≈ 1,19 € 100 g
4. 4 Carrots≈ 1,26 € per kg 60 g
5. 5 Onions≈ 1,37 € per kg 50 g
6. 6 Canned tomatoespack 400 g ≈ 0,70 € 120 g
7. 7 Garlic≈ 9,50 € per kg 3 g
8. 8 Olive oil 6 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the beef dry and cut into 2 cm cubes. Slice the onion⁵ into half-rings, the carrots⁴ into 1 cm rounds, mince the garlic⁷, and mash the tomatoes with a fork.

2. Heat the oil in a heavy-bottomed pot over medium heat and sear the beef for 5 minutes until golden brown.

3. Add the onion⁵ and cook for 3–4 minutes until softened and translucent.

4. Pour in enough water to cover the meat, bring to a boil, then reduce the heat, cover, and simmer for 60 minutes until the beef is fork-tender.

5. Add the carrots⁴ and tomatoes, then simmer for 15 minutes until the carrots soften.

6. Stir in the frozen broccoli² and green³ beans, season with salt and pepper, and cook for another 7 minutes. Add the garlic⁷ in the last minute.

7. Turn off the heat, let it rest for 5 minutes, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.