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Italian Beef Stew

October 29, 2015 - By Karine Larose, M.Sc.

Temps de lecture 1 minute

2 servings

Each serving of this recipe contains:

334 calories | 17 g carbs |  23 g protein  | 14 g fat


15 ml (1 tablespoon) olive oil
180 (6 oz.) stewing beef cubes
30 ml (2 tablespoons) whole wheat flour
250 ml (1 cup) low-sodium beef broth
125 ml (1/2 cup) red wine
½ onion, thinly sliced
2 celery stalks, sliced diagonally
1 medium carrot, sliced diagonally
4 large mushrooms, sliced
2 ml (1/2 teaspoon) dry oregano
2 ml (1/2 teaspoon) dry rosemary
2 ml (1/2 teaspoon) dry parsley
Pepper, to taste


  1. Preheat oven to 350°F.
  2. In an ovenproof casserole dish, heat the oil and brown the stewing beef cubes on all sides for about 3 minutes.
  3. Sprinkle with flour and cook over medium heat while stirring for about 3 minutes.
  4. Add the broth, wine, onion, celery, carrot, mushrooms, oregano, rosemary, parsley, and pepper.
  5. Bring to a boil, reduce to low heat, and simmer for about 5 minutes.
  6. Cover and bake for about 1 hour.

We suggest you serve this dish with 80 ml (1/3 cup) of cooked whole-wheat pasta for each serving.

Bon appétit!


Karine Larose, M.Sc.

Italian Beef Stew is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2015

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