Diet Tomato Beef Stew
You can add onions! Garlic powder is also optional! If you need more water while cooking, add as needed! Grated cheese at the end is delicious!
Ingredients
Main ingredients
- chicken stock 12 g
- Korean beef shank (Grade 1, raw) 150 g
- fresh broccoli 100 g
- fresh cabbage 40 g
- tomato puree 120 g
- Vermont turmeric curry 6 g
- white button mushroom 50 g
- oyster mushroom 60 g
- Stevia cherry tomato 80 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
26.26 g
27%
Protein
44.41 g
45%
Fat
12.35 g
28%
Cooking steps
-
1
Add diced, thawed beef to a pan and sear on high heat for about 1 minute, then season with salt and sauté over medium-low heat.
-
2
Add cabbage and broccoli, and stir-fry together.
-
3
Add cherry tomatoes and mushrooms, stir-fry, then pour in tomato puree and 200ml water (Bay leaf is a great addition—remove after 40 minutes of cooking).
-
4
When the tomatoes are cooked down, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Cover with a lid and simmer over medium-low heat for about 30 minutes. Finish with dried basil and black pepper, then adjust the consistency over low heat to complete.
