By MACROS | Published on March 7, 2017
Arriving home from the gym in the midst of winter is no time to be serving up thin and tasteless celery soup. While guaranteed to fill you up, this stew is also lean so you don’t have to worry about bursting out of your thermals.
560 calories | 1.98g saturated fatty acids |Â 6.37g total fat |Â 37.59g carbohydrates |Â 5.13g fibre |Â 21.86g protein
You’ll Need (serves 6)
- 1 medium onion
- 1/2 stalk celery
- 1 medium carrot
- 200g mushrooms
- 2 parsnips
- 300g baby potatoes
- 4 cloves garlic
- 1 tbsp olive oil
- 125ml beef stock
- 75ml red wine
- 1 tbsp Optimum Nutrition Gold Standard 100% Whey protein powder
- Salt and pepper
- 500g stewing beef
- 400g tomatoes, canned
- 2 tsp fresh thyme leaves
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh sage, chopped
- 1 tbsp Worcestershire sauce
Method
Step 1: Peel the onion, carrots and parsnips.
Step 2: Finely chop the onion, garlic, celery, carrot, parsnip and mushrooms add to the frying pan.
Step 3: Add the olive oil and one teaspoon of salt, fry over medium heat for eight minutes or until soft. Allow the vegetables to slowly fry until they are golden brown. Remove veg from the pot.
Step 4: Season the beef with salt and pepper.
Step 5: Sprinkle whey protein over the meat then brown the meat on high heat stirring occasionally so it is seared on all sides.
Step 6: Add the red wine, allow it to bubble away for three minutes.
Step 7: Add the beef stock and turn down the heat to simmer.
Step 8: Return the veg to the pot, and add the tomatoes, herbs and Worcestershire sauce.
Step 9: Cover with a lid and let the mixture bubble on low for around two hours.
Step 10: Adjust seasoning with additional salt and pepper to taste.
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