- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1 slice
- bacon, thinly sliced
- 1 lb
- stewing beef cubes, diced
- 500 g
- 2
- medium carrots, chopped in bite-size pieces
- 2
- leeks, white portion only, halved lengthwise and thinly sliced
- 2 tsp
- chopped fresh rosemary
- 10 mL
- 1/4 cup
- tomato paste
- 60 mL
- 2 1/2 cups
- reduced sodium chicken broth
- 625 mL
- 1 can
- no sodium added kidney beans, drained and rinsed
- 540 mL
Directions
- Step 1
- Preheat oven to 375°F (190°C). Heat Dutch oven or high-sided ovenproof skillet on medium heat on stove. Add bacon. Cook until fat starts to render, approx. 3 min. Add beef and brown all sides, approx. 5 min. Stir in carrots, leeks and rosemary. Cook until vegetables start to soften, approx. 3 min.
- Step 2
- Add tomato paste. Cook, stirring, 1 min. Stir in broth and beans. Bring to a boil. Cover and transfer to preheated oven. Bake 35 to 40 min., or until beef is tender.
Tip
Serve with crusty bread and green salad for a satisfying dinner.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 cup/250 mL):
- Calories:
- 380
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 36 g
- Fibre:
- 11 g
- Sugar:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 37 g
- Sodium:
- 600 mg
