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🍽️ Quick Beef Stew with Asparagus

632 kcal · 30 min · 4 servings

Ingredients

• 350 g green asparagus
• 1 large red onion
• 275 g lean beef (e.g. rump steak)
• 20 g pistachio kernels
• 2 sprigs tarragon
• 1 tbsp olive oil
• salt
• pepper
• 100 ml dry white wine
• 100 ml poultry broth
• 150 ml soy cream

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the asparagus stalks using a knife or a vegetable peeler.
3. 3. Remove the tough stem ends from the asparagus.
4. 4. Cut the asparagus stalks into pieces approximately 3 centimeters long.
5. 5. Peel the onion.
6. 6. Cut the onion into wedges.
7. 7. Cut the meat into thin strips.
8. 8. Roughly chop the pistachios.
9. 9. Wash the tarragon.
10. 10. Shake the tarragon dry.
11. 11. Pluck the tarragon leaves from the stems.
12. 12. Roughly chop the tarragon leaves.
13. 13. Heat the olive oil in a pan.
14. 14. Season the meat strips with salt and pepper.
15. 15. Sear the meat in the hot oil on high heat on all sides.
16. 16. Remove the meat from the pan.
17. 17. Set the meat aside.
18. 18. Add the asparagus and onions to the pan.
19. 19. Fry the asparagus and onions while stirring for 2 minutes.
20. 20. Add the pistachios.
21. 21. Fry everything for 1 more minute.
22. 22. Season the vegetable and pistachio mixture with salt and pepper.
23. 23. Pour the white wine over the asparagus.
24. 24. Let the liquid reduce completely.
25. 25. Add the broth and the soy cream.
26. 26. Bring the sauce to a boil.
27. 27. Let the sauce reduce to a creamy consistency over medium heat for 3 to 4 minutes.
28. 28. Season the sauce finally with salt and pepper.
29. 29. Return the meat to the sauce.
30. 30. Warm the meat briefly in the sauce.
31. 31. Sprinkle the dish with the chopped tarragon.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 632
• Protein: 51 g · Fett/Fat: 41 g · Carbs: 9 g