Ingredients
- lean beef 120 g
- onion 40 g
- carrot 80 g
- bell pepper 80 g
- diced tomatoes/paste 100 g
- olive oil 5 g
- polenta (raw) 40 g
- salt, pepper, paprika, herbs.
Instructions
- Cut the beef into cubes of about 2 cm. Season with salt, pepper and paprika.
- In a pot, heat the olive oil and brown the meat on all sides. Remove and set aside.
- In the same pot, sauté the diced onion until translucent. Add the carrot and bell pepper cut into pieces.
- Add the tomatoes and browned meat. Cover and simmer on low heat for 45-60 minutes until the meat is tender.
- Prepare the polenta according to package instructions. Serve the stew over the polenta.
Beef is one of the best sources of heme iron, the most bioavailable form of this essential mineral. It also provides B12, zinc and creatine, important for energy and muscle function.
Slow cooking in tomato sauce helps break down the connective tissue, making the meat more tender and easier to digest. Vegetables add fiber and vitamins while the tomato sauce provides lycopene. Polenta offers complex carbohydrates for sustained energy. It's a traditional meal reimagined for optimal nutrition.
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