For all lovers of meat-based recipes, today I would like to prepare a second course that falls into the category of "Great Classics": the beef stew, without added fats. The secret to a true chef's dish? The sweet and long cooking, and the choice of ingredients of the highest quality.
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Identity Card of the Recipe
- 113 KCal Calories per serving
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Ingrediants
- 1 kg of beef cheek
- 400 g of tomato sauce
- 1 piece of shallot
- Q.b. of salt
- Q.b. of pepper
- 100 g of carrots
- 50 g of celery
- 5 g of sugar
Materials Needed
- Chopping board
- Knife
- Casserole with lid
- Wooden ladle
Preparation
Before starting
To prepare the stew we propose the use of beef cheek: an extremely soft cut of meat with little fat which, not surprisingly, lends itself to the preparation of succulent stews and very tender braised meats.
The cheek is rich in connective tissue and this characteristic will make the stew soft and gelatinous. Those who do not like this particularity may prefer alternative cuts of meat such as shoulder, neck and belly.- First, remove the excess fat from the meat. Cut the beef cheek into regular cubes.
- Wash the carrots, peel them and cut them into very small cubes. Wash the celery and remove the hard and woody filaments, then cut it into cubes. Peel the shallot.
- In a saucepan, collect the tomato puree, add the vegetables and the diced meat. Season with salt and pepper, adding a teaspoon of sugar (useful for counteracting the acidity of the tomato).
- Gently cook the meat for 90 minutes, turning it over from time to time. If the stew dries excessively during cooking, we recommend adding a ladle of broth or hot water.
Did you know that
In this recipe we do not suggest the use of flour and we have purposely avoided the step of browning. Those who wish can flour the morsels and brown them: to carry out this step, however, it is essential to use oil. Still, as an alternative to tomato, it is possible to cook the morsels of cheek in red wine, possibly adding spices to taste such as bay leaves, cloves, cinnamon, sage, etc.- When cooked, allow any excess liquid to dry by raising the flame and removing the lid. Serve the stew with mashed potatoes or soft polenta.
Alice's comment - PersonalCooker
The fat-free version is delicious and I can guarantee you that it has nothing to envy to traditional recipes! A very simple recipe that will surely be appreciated by those who love meat. But if you just can't eat meat, don't worry: I have the vegetable version of the stew for you! Don't miss the vegetable meat stew!Nutritional values and Health Comment on the recipe
ATTENTION! Since the cut of meat proposed by Alice is not available in the database of nutritional values, the chemical translation was carried out by examining the beef round.
The Meat Stew Without Added Fat is a recipe that falls within the group of main courses.
It has an average energy intake, although the translation does not take into account the loss of water with cooking (calories are underestimated).
Energy is mainly supplied by proteins, followed by lipids and finally by carbohydrates.
The peptides are of high biological value, especially unsaturated fatty acids and simple carbohydrates. Cholesterol is relevant and fibers are not significant.
It is a preparation that lends itself to any diet, except for vegetarian and vegan ones.
In case of overweight and / or metabolic diseases, the portion must be smaller.
It does not contain gluten and lactose.
The average portion of Meat Stew is about 150-250g (170-280kcal).
