Beef Stew with Tomatoes and Peppers

Beef Stew with Tomatoes and Peppers

Health Rating
Prep Cook Ready in Servings
20 min 1 h 30 min 1 h 50 min 4


500 gm Beef, chuck, blade, lean (cut in 1 inch cubes)
1/4 tsp Black pepper
1 1/2 medium Carrots (grated)
3 tbsp Olive oil
2 medium Tomato (cut in wedges)
1/4 tsp 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 323
Calories from fat 172
Calories from saturated fat 43
Total Fat 19.1 g
Saturated Fat 4.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 11.6 g
Cholesterol 72 mg
Sodium 260 mg
Potassium 764 mg
Total Carbohydrate 10.6 g
Dietary Fiber 2.6 g
Sugars 6.3 g
Protein 27.3 g

Dietary servings

Per Portion

Meat 1.4
Vegetables 2.0

Energy sources

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