Classic Beef, Bean & Vegetable Stew
Prep Time
Serves
Cooking Mode
1 slice bacon, thinly sliced
1 lb stewing beef cubes, diced
2 medium carrots, chopped in bite-size pieces
2 leeks, white portion only, halved lengthwise and thinly sliced
2 tsp chopped fresh rosemary
¼ cup tomato paste
2 ½ cups reduced sodium chicken broth
1 can no sodium added kidney beans, drained and rinsed
1 slice bacon, thinly sliced
1 lb stewing beef cubes, diced
2 medium carrots, chopped in bite-size pieces
2 leeks, white portion only, halved lengthwise and thinly sliced
2 tsp chopped fresh rosemary
¼ cup tomato paste
2 ½ cups reduced sodium chicken broth
1 can no sodium added kidney beans, drained and rinsed
Directions
1Preheat 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.
2Add 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.
Tips
1
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.
Personal Note
Personal Note
