Hearty Beef Stew with Shells - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Do yourself a favor and make this ahead of time—it tastes even better the next day.
Ingredients
- 1 lb. beef stew meat, cut into 1" cubes
- kosher salt
- Black pepper
- 1/4 c. extra-virgin olive oil, divided
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 c. red wine
- 4 c. beef stock
- 1 14.5-oz. can whole crushed tomatoes
- 2 dried bay leaves
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 c. pasta shells
- 2 tbsp. unsalted butter
- 8 oz. baby bella mushrooms, quartered
- 1/2 c. Chopped flat-leaf parsley
Instructions
- Season beef generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add beef and cook, turning every 2 minutes, until browned, 6 minutes. Transfer to a bowl with any pan juices.
- Add remaining 2 tablespoons olive oil to pot, along with carrots, celery, onion, and garlic. Cook, stirring regularly, until softened, 5 minutes. Season with salt and pepper. Add beef and pan juices, wine, beef stock, tomatoes, bay leaves, rosemary, and thyme. Bring mixture to a boil, then reduce heat to low and let simmer 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Boil shells until al dente, 8 minutes; drain.
- In a large skillet, heat butter over medium-high heat. Add mushrooms and cook until golden brown, 5 minutes. Season with salt and pepper.
- Remove thyme, rosemary, and bay leaves from the pot and stir in mushrooms and pasta shells. Season with salt and pepper and ladle into bowls. Garnish with parsley.
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