BEEF AND BAKED BEAN STEW | SLIMMING & WEIGHT WATCHERS FRIENDLY
A quick and hearty one pot stew that's packed with slow cooked beef, plenty of veg and baked beans.
Provided by Ellie
Categories Dinner
Time 3h40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 170°C.
- Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
- Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.
- Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.
- Season to taste with salt and black pepper and serve.
Nutrition Facts : Calories 313 kcal, Carbohydrate 35 g, Protein 27 g, Fat 5 g, SaturatedFat 1.8 g, Fiber 9 g, Sugar 9 g, Sodium 2.6 mg, ServingSize 1 serving
BEEF AND BEAN STEW
This Beef and Bean Stew is how to fall in love with beans. Loaded with flavor, tender beef and buttery beans. One of the yummiest ways to stay warm in the winter.
Provided by Heather
Categories Dinner
Time 2h30m
Number Of Ingredients 15
Steps:
- Rinse beans well in a colander.
- Place into lining of Instant Pot. Add 8 cups of water to beans and stir in salt.
- Attach lid and close valve to sealed. Cook on high pressure for 30 mins. (See Note 2 below for cooking times of other white bean choices.)
- Once cooked, allow beans to do a natural release for 30 mins and then do a quick release. Drain beans of water. (See Note 3 below.)
- Cut meat and pat dry excess moisture. Generously salt and pepper. (See Note 4 below)
- Place a large enameled dutch oven over medium/high heat with oil until oil is bubbly, about 2-3 mins. Working in batches of 3, brown the beef. Setting aside each browned batch into one large bowl.
- Once beef is browned, sauté onions in beef drippings, about 3 mins.
- Add in carrots and continue sautéing for another 3 mins. Add garlic and saute an additional min.
- Add in wine and stir well.
- Return beef to dutch oven. Add tomatoes, herbs and beef broth. Stir well.
- Bring to a boil over medium/high heat and lower heat to a simmer. Cover, stir occasionally and cook for approximately 1 hour- 1 hour and 20 mins or until beef is tender.
- Once stew has simmered and beef is tender, stir in beans and continue simmering for another 25 mins.
- Working in batches, stir in spinach and continue simmering for another 5 mins or until spinach is cooked.
Nutrition Facts : Calories 749 kcal, Carbohydrate 23 g, Protein 69 g, Fat 42 g, SaturatedFat 16 g, TransFat 2 g, Cholesterol 217 mg, Sodium 965 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
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