Beef stew with white beans is a classic of stewed dishes.
Rich, tasty and nourishing, it combines the tenderness of meat, the sweetness of legumes and the warmth of spices.
Thanks to slow cooking, the flavours develop to the fullest, for a melting, fragrant and ultra-comforting dish, perfect for family meals or cool days.
🥣 Ingredients
400 g beef (Bourguignon type), cut into pieces
250 g dried white beans (soaked the day before)
3 tbsp olive
oil 1 large onion, finely chopped
3 carrots, sliced
1 celery stalk, diced
2 garlic cloves, crushed
200 ml tomato
coulis 2 tbsp tomato
paste 1 bay leaf
1 tbsp ground cumin
1 tbsp ground ginger
600ml water (to adjust)
Salt and pepper
Fresh parsley for finishing
🥘 White beans & stewed beef & diabetic diet
In a diabetic diet, this protein- and fibre-rich dish is filling and balanced.
Choosing an adapted portion, limiting added fat and accompanying vegetables promotes satiety and a balanced meal.
👨🍳 Preparation
1️⃣ Prepare the beans
Soak the white beans in a large volume of water
for 8 to 12 hours.
Drain and rinse before use.
2️⃣ Brown the meat
In a casserole dish, heat the olive oil.
Add the pieces of beef and brown
them on all sides.
Remove them and set aside.
3️⃣ Sauté the vegetables
In the same casserole dish, add the onion, carrots and celery.
Fry for a few minutes.
Add the garlic, cumin and ginger.
Let it heat for 2 minutes to release the aromas.
4️⃣ Simmer
Stir in the tomato coulis, concentrate and bay leaf.
Return the meat and add the drained beans.
Pour in the water, season with salt and pepper and mix.
➡️ Two options:
• Quick cooking: 40 minutes under pressure
• Gentle cooking: 2 hours over low heat, covered
5️⃣ Finishing
Adjust the seasoning.
Sprinkle with chopped fresh parsley before serving.
