Slow-Cooked Beef and Vegetable Stew
Fitness Recipe
Ingredients:
500 g Angus beef, cut into cubes (preferably tenderloin or lean round)
2 medium carrots, sliced into rounds
1 large onion, finely chopped
1 red bell pepper, sliced
2 garlic cloves, finely minced
200 g canned tomatoes in their own juice (or fresh, chopped)
150 g champignon mushrooms, sliced
1 small celery root, diced
1 tbsp extra virgin olive oil
1 cup vegetable broth or water
Salt and pepper to taste
1 tsp sweet or smoked paprika
1 tsp dried thyme
Fresh parsley leaves for garnish
Instructions:
In a skillet, heat the olive oil and sear the beef cubes on all sides until they form a golden crust. Remove the beef and place it into the slow cooker.
In the same skillet, sauté the onion and garlic until translucent. Add the carrots, celery, and bell pepper, and cook for another 5 minutes.
Transfer the vegetables to the slow cooker, then add the mushrooms and tomatoes. Season with salt, pepper, paprika, and thyme. Pour in the vegetable broth.
Cover and cook on low heat in the slow cooker for 6–8 hours, until the beef is melt-in-your-mouth tender and the flavors have fully developed.
Sprinkle freshly chopped parsley on top before serving. Enjoy the stew with a side of quinoa or brown rice for a boost of complex carbs.
Fitness Benefits:
High-quality Angus beef provides complete protein, perfect for muscle repair.
A variety of vegetables rich in fiber, essential vitamins, and minerals.
Slow cooking preserves nutrients and enhances flavor without added fats.
