Warm up with this comforting, hearty, and healthy flank steak stew! It’s packed with lean flank steak, sweet Japanese potatoes, and a variety of fresh vegetables—perfect for chilly days.
Ingredients
For the Flank Steak:
- 1.5 lbs flank steak, cut into cubes
- 2 tbsp protein or almond flour
- 1 tbsp Worcestershire sauce
- 2 tsp black pepper
- 1 tsp salt
- 2 tsp Italian seasoning
For the Stew:
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- ⅓ cup chopped mushrooms
- 1 medium Japanese sweet potato, diced
- 1 tbsp tomato paste
- 1 tsp minced garlic
- 1 tbsp extra virgin olive oil
- 1 beef bouillon cube
- 1 bay leaf
- 2.5 cups water
- ½ cup red wine (optional)
Instructions
- Prepare the Flank Steak: Season the cubed steak with salt, pepper, Italian seasoning, and Worcestershire sauce, then coat with flour.
- Brown the Steak: Heat olive oil in a large pot over medium-high heat, add steak, and brown on all sides. Remove steak and set aside.
- Cook the Vegetables: In the same pot, add onions and garlic. Cook until softened, then add mushrooms and stir until they soften.
- Combine Ingredients: Add water and bouillon to the pot and bring to a simmer. Add browned steak back to the pot along with tomato paste, stir, cover, and cook on low for 30-40 minutes.
- Add Remaining Vegetables: Add celery, carrots, sweet potato, bay leaf, and red wine (if using). Cover and cook for another 30-40 minutes, or until sweet potatoes are tender.
- Serve and Enjoy: Sprinkle with fresh parsley and enjoy your healthy, delicious stew!
Tips
- Substitute Flank Steak: If you don’t have flank steak, use a lean cut of ribeye.
- Wine Substitute: Use extra water or beef broth instead of wine.
- Thicker Stew: To thicken, mix ¼ cup of stew liquid with 2 tbsp flour, then stir back in.
Enjoy this cozy, healthy meal!
