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🍽️ Hearty Beef Stew with Beans and Vegetables

359 kcal · 30 min · 4 servings

Ingredients

• 400 g beef (e.g. from the shoulder)
• 1 onion
• 1 clove garlic
• 1 red bell pepper
• 200 g savoy cabbage leaves
• 1 zucchini
• 250 g white beans (can)
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1.2 l meat broth
• salt
• pepper (from the mill)
• 100 g short pasta (e.g. elbow macaroni)

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into small cubes.
4. 4. Peel the onion and the garlic clove.
5. 5. Chop the onion and garlic very finely.
6. 6. Wash the pepper, the savoy cabbage, and the zucchini.
7. 7. Remove any tough parts from the vegetables.
8. 8. Cut the vegetables into small, bite-sized pieces.
9. 9. Rinse the beans in a colander.
10. 10. Let the beans drain well.
11. 11. Heat oil in a pot.
12. 12. Sear the meat on all sides.
13. 13. Add the chopped onion and garlic.
14. 14. Cook the onion and garlic mixture for 2 to 3 minutes.
15. 15. Stir in the tomato paste.
16. 16. Stir in the paprika powder.
17. 17. Let the spices and paste sweat briefly.
18. 18. Cover everything with meat broth.
19. 19. Season the dish with salt and pepper.
20. 20. Let the pot simmer half-covered on low heat.
21. 21. Cook the stew for about 1.5 hours.
22. 22. Add more broth if necessary.
23. 23. Stir the stew occasionally.
24. 24. Add the pepper to the pot.
25. 25. Add the savoy cabbage to the pot.
26. 26. Add the zucchini to the pot.
27. 27. Add the beans to the pot.
28. 28. Cook the vegetables for the last 20 minutes.
29. 29. Cook the pasta in the last 10 minutes.
30. 30. Cook the pasta until it is al dente (firm to the bite).
31. 31. Taste the dish again.
32. 32. Serve the stew warm.

Nutrition per serving

• kcal: 359
• Protein: 29 g · Fett/Fat: 15 g · Carbs: 27 g