Beef (lean stew meat): 85g (3 oz, cubed), Beetroot: 100g (1 medium, peeled and diced), Carrot: 50g (1 medium, diced), Onion: 50g (1/2 medium, diced), Garlic: 3g (1 clove, minced), Tomato paste: 15g (1 tbsp), Beef broth: 120ml (1/2 cup), Red wine: 30ml (2 tbsp, optional), Bay leaf: 1 leaf, Thyme (fresh): 1g (1/4 tsp, chopped), Rosemary (fresh): 1g (1/4 tsp, chopped), Olive oil: 5ml (1 tsp), Whole wheat flour: 5g (1 tsp), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. Heat 5ml olive oil in a pot over medium-high heat. 2. Season 85g cubed beef with a pinch each of salt and pepper. Toss with 5g flour to coat. 3. Add the beef to the pot and brown on all sides, about 5 minutes. Remove and set aside. 4. In the same pot, add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 15g tomato paste and cook for 1 minute. 7. If using, add 30ml red wine and cook until reduced by half. 8. Return the beef to the pot. Add 100g diced beetroot, 50g diced carrot, 120ml beef broth, 1 bay leaf, 1g chopped thyme, 1g chopped rosemary, and a pinch each of salt and pepper. 9. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, until beef and vegetables are tender. 10. Remove bay leaf before serving.
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