Beef stew with red wine and mushrooms
Tender beef stew with mushrooms for Phase 1: low carbohydrate, protein-rich and deliciously deep in flavour.
A beef stew with red wine and mushrooms that practically cooks itself: you put the pan on a low heat and let time do the work. The lean beef becomes butter-soft in a glossy sauce of red wine, stock and earthy mushrooms, with thyme and bay leaves as an aromatic base.
Within Phase 1, this stew fits perfectly. The beef provides a generous dose of protein that feeds your muscles and keeps you satisfied for hours, whilst the carbohydrates remain low thanks to the vegetables and wine sauce. That very combination makes it a strong choice for those eating high-protein within a protein diet: plenty of flavour, few carbohydrates and a full feeling without being heavy.
Lovely with steamed broccoli or a cauliflower puree that soaks up the sauce beautifully. A few sprigs of fresh parsley finish the plate perfectly.
Zo maak je het
- Pat the meat dry and brown it in olive oil on all sides, then remove from the pan.
- Gently fry the onions and garlic, then stir in the tomato puree.
- Deglaze with red wine and let it reduce for a minute.
- Return the meat to the pan, add the stock, thyme and bay leaf.
- Braise with the lid on for roughly 1.5 to 2 hours until the meat is tender.
- Add the mushrooms in the last half hour and season to taste.
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