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Beef Stew with Tomatoes and Olives

Image of Beef Stew with Tomatoes and Olives

10 oz (300 g) stewing beef
1 slice (rasher) lean bacon
1 tsp (5 ml) olive oil
2 onions
2 cloves garlic
cup (125 ml) meat or vegetable stock
cup (125 ml) dry red wine
2 tomatoes
Salt and freshly ground pepper
1 small sprig fresh rosemary
1 small sprig fresh thyme
3 tbsp (45 ml) pitted green olives
3 sprigs Italian (flat-leaf) parsley


Serves: 2


Dice the beef and bacon and finely chop the onions and garlic. Heat the oil in a medium saucepan or Dutch oven and brown the bacon on medium heat. Stir in and brown the beef, then the onions and garlic.

Meanwhile, dice the toma­toes. Pour the stock and wine into the saucepan and bring to a boil. Stir in the tomatoes, and season with salt and pepper. Place the rosemary and thyme on top, cover and braise gently on low heat for 1 hour.

Slice and stir in the olives 15 minutes before the end of the cooking time. Chop and stir in the parsley just before serving. Garnish with additional herbs, if desired.

Per serving: approx. 458 calories
33 g protein, 30 g fat, 6 g carbohydrates

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