Easy

Beef and vegetable stew

Name: Beef and vegetable stew
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4 servings
Cuisine: Spanish, Traditional
Ingredients: 600 g Stewing beef; 600 g Potato; 150 g Peas; 150 g Carrot; 200 ml White wine; 60 g Tomato sauce; 180 g Onion; 6 g Garlic; 45 ml Extra virgin olive oil; 750 ml Water; 7 g Salt; 1 g Black pepper

Total time2 h 40 min Preparation and possible waiting 20 min · Cooking 2 h 20 min

Preparation and possible waiting: 20 min · Cooking: 2 h 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

Rating Not yet rated

Slow-cooked beef with potato, carrot and peas in a tomato and wine gravy.

Jump to steps

20 minpreparation and possible waiting

2 h 20 mincooking

4servings

2.481 kcalwhole recipe

620 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 40 min Preparation and possible waiting 20 min · Cooking 2 h 20 min

Preparation and possible waiting: 20 min · Cooking: 2 h 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Stew More than 2 hours Spanish

Allergens

View full classification 27 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StewMain course

Meal

Lunch

Preparation

StewingSautéingBoiling

Appliances

CasseroleKitchen knife

Cuisine

SpanishTraditional

Season

AutumnWinter

Occasion

Make aheadFreezer-friendly

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the stewing beef, cut into 3 cm cubes, with salt and pepper and brown it in the olive oil. Add the chopped onion and garlic and cook for 8 minutes.
Stir in the tomato sauce and white wine and reduce for 4 minutes.
Add the water, cover and simmer for 75–90 minutes.
Check that the beef is starting to become tender. Add the carrot in 5 mm slices and cook for 10 minutes.
Add the peeled potato in 3 cm chunks and simmer for another 20–25 minutes until both beef and potato are tender. Add the peas for the final 5 minutes. Adjust the salt and pepper.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.