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Carb Smart Pepper Pesto Beef Stew
with Carrots and Green Peppers
A low starch twist on goulash — this stew has hearty beef, loads of veggies, a bit of hearty potato and a swirl of roasted pepper pesto! This bright dollop takes the place of powdered paprika!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¼ cup
Roasted Red Pepper Pesto
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Carrot
150 g
Yellow Potato
28 g
Baby Spinach
1 unit(s)
Beef Broth Concentrate
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut potatoes into 1/4-inch pieces. Peel, then cut carrot into 1/4-inch pieces. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach, if desired.
Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then potatoes and carrots. Season with salt and pepper.Cook, stirring often, until potatoes and carrots soften slightly, 4-5 min.
Reduce heat to medium, then add beef to the pot with veggies. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add peppers and Smoked Paprika-Garlic Blend to the pot with beef. Cook, stirring often, until beef is coated, 1 min.Add crushed tomatoes broth concentrate, Roasted Pepper Pesto and 3/4 cup (1 1/4 cups) water. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until veggies are tender and broth thickens slightly, 4-6 min.
Stir in spinach until wilted, 1 min. Remove from heat. Season with salt and pepper, to taste. (TIP: If you prefer a more brothy stew, add more water, 1/4 cup at a time.)
Divide stew between bowls. Dollop sour cream over top.
