Beef Stew with Tomatoes and Peppers

8 110 319
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 30 min 4
Beef Stew with Tomatoes and Peppers
Health Highlights


500 gm Beef, chuck, blade, lean (cut in 1 inch cubes)
1 dash Black pepper
1 1/2 medium Carrots (grated)
3 tbsp Olive Oil, Extra Virgin
2 medium Tomato (cut in wedges)
1 dash Salt
2 medium pepper(s) Red bell pepper (cut in wedges)
1 medium Yellow onion (sliced)


In a large skillet heat 1 tablespoon olive oil and lightly brown the beef cubes, sprinkle with salt and pepper; remove from the skillet.

Add remaining olive oil and stir-fry onions for 3 minutes. Add carrots, stir and until tender and golden brown. Add beef without stirring, cover and cook on low heat for approximately 75 minutes. If necessary add some water in order to avoid burning.

Put sweet red pepper over beef in one layer. Cover and cook for 10 minutes.

Put wedges of tomato in between pepper wedges. Cover and cook for 5 minutes.

Optional: This stew can be baked in oven.

Nutrition Facts

Per Portion

Calories 319
Calories from fat 172
Calories from saturated fat 45
Total Fat 19.1 g
Saturated Fat 5.0 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 11.2 g
Cholesterol 72 mg
Sodium 258 mg
Potassium 738 mg
Total Carbohydrate 10.9 g
Dietary Fiber 2.5 g
Sugars 6.3 g
Protein 27.1 g

Dietary servings

Per Portion

Meat 1.4
Vegetables 2.0

Energy sources