Classic Beef, Bean & Vegetable Stew

Prep time: 10 min
Total time: 60 min
Serves: 4
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
Per serving (1 cup/250 mL):
calories
380
fat
10 g
saturated fat
3.5 g
carbs
36 g
sugar
5 g
protein
37 g
cholestrol
75 mg
fibre
11 g
sodium
600 mg

Directions

  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.

  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.