french

Beef and Carrot Daube-Style Stew with Orange and Olives

This braised dish pairs beef chuck, cubed with carrots, sliced, black olives, pitted and orange zest. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

26 g Carbohydrates

33 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

151g beef chuck, cubed 378 kcal
124g carrots, sliced 51 kcal
55g onion, diced 22 kcal
110g red wine 90 kcal
7g olive oil 62 kcal
21g black olives, pitted 30 kcal
8g tomato paste 7 kcal
0.69 tsp (1g) orange zest 0 kcal
21g orange juice 10 kcal
0.34 tsp (1g) salt 0 kcal
0.17 tsp (0g) black pepper 1 kcal

Cooking instructions

beef chucksaltblack pepper
Season the beef with salt and black pepper.
beef chuckolive oil
Heat olive oil in a small pot over medium-high heat. Brown the beef, stirring occasionally, 5-6 minutes.
carrotsoniontomato paste
Add onion and carrots; cook 3 minutes. Stir in tomato paste for 30 seconds.
beef chuckred wineorange zestorange juice
Add red wine, orange zest, and orange juice; bring to a simmer. Cover and cook on low until beef is tender, 35-45 minutes, stirring occasionally.
saltblack pepper
Stir in olives and simmer uncovered 3-5 minutes to thicken slightly. Taste and adjust salt and pepper.
Serve hot with the sauce spooned over the meat and vegetables.