Bag O Beans And Beef Stew Recipes

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BEEF AND BAKED BEAN STEW | SLIMMING & WEIGHT WATCHERS FRIENDLY



Beef and Baked Bean Stew | Slimming & Weight Watchers Friendly image

A quick and hearty one pot stew that's packed with slow cooked beef, plenty of veg and baked beans.

Provided by Ellie

Categories     Dinner

Time 3h40m

Number Of Ingredients 12

500 g diced beef (all visible fat removed)
2 410g tins of baked beans
1 large carrot (peeled and sliced)
1 onion (peeled and chopped)
2 medium potatoes (peeled and quartered)
1 beef stock cube
700 ml boiling water
1 beef stock pot
2 tbsp Henderson's Relish
1/2 tsp black pepper
low calorie cooking spray
salt and pepper, to taste

Steps:

  • Preheat the oven to 170°C.
  • Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
  • Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.
  • Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.
  • Season to taste with salt and black pepper and serve.

Nutrition Facts : Calories 313 kcal, Carbohydrate 35 g, Protein 27 g, Fat 5 g, SaturatedFat 1.8 g, Fiber 9 g, Sugar 9 g, Sodium 2.6 mg, ServingSize 1 serving

BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE



Beef Stew with Butter Beans, Peas, Carrots, and Red Wine image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 14

2 pounds beef stew cubes
1 cup flour
Salt and pepper
Olive oil, for sauteing
2 onions, diced
3 cloves garlic crushed
1/2 bottle red wine
2 cups chicken stock
3 cups chopped fresh tomatoes
1 bag baby carrots
1 bag butter beans
1 bag frozen peas
1 dash hot sauce
1/4 cup capers

Steps:

  • Dust off the excess flour. Sear beef cubes in hot oil and remove from pan.
  • Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour. Add butter beans, peas, hot sauce and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles.

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