Cannellini bean stew with beef strips
Cannellini bean stew with beef strips
426kcal Per person
28g Protein
36g Carbs
19g Fat
9g Fiber
Ingredients
- 1 leek
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 3 ounces beef strips (84 g)
- 2 teaspoons yellow mustard (13 g)
- 1 teaspoon Italian seasoning (2 g)
- ¾ cup cannellini beans (139 g)
- 1 tablespoon water (15 ml)
Preparing this recipe
- Slice the leek into rings and the carrot into slices.
- Heat the oil in a skillet and brown the beef strips on all sides. Stir in the leek and carrot and stir-fry for an additional 2-3 minutes.
- Add the mustard, Italian seasoning and beans to the meat and pour in a splash of water. Season with pepper and salt, then simmer the stew for another 8-10 minutes over low heat. If needed, add a dash more water.
Tip van FitChef
1. Prefer beans with a 'bite'? Pat the beans dry and roast them in a preheated oven at 430°F for about 20 minutes until nice and crispy.
2. You can easily substitute the beans with kidney beans, black beans or chickpeas.
