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Prep Time
10 mins
Total Time
1 h
Serves
4

Ingredients

1 slice
bacon, thinly sliced
1 lb
sirloin tip steaks, diced
500 g
2
medium carrots, chopped in bite-size pieces
2
leeks, white portion only, halved lengthwise and thinly sliced
2 tsp
chopped fresh rosemary
10 mL
1/4 cup
tomato paste
60 mL
2 1/2 cups
reduced sodium chicken broth
625 mL
1 can
no-sodium navy beans, drained and rinsed
540 mL

Method

Step 1
Preheat oven to 375°F (190°C). Heat Dutch oven or high-sided ovenproof skillet on medium heat on stove. Add bacon. Cook until fat starts to render, approx. 3 min. Add beef and brown all sides, approx. 5 min. Stir in carrots, leeks and rosemary. Cook until vegetables start to soften, approx. 3 min.
Step 2
Add tomato paste. Cook, stirring, 1 min. Stir in broth and beans. Bring to a boil. Cover and transfer to preheated oven. Bake 35 to 40 min., or until beef is tender.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cup/250 mL):
Calories:
380
Fat:
10 g
Saturated Fat:
3 g
Carbs:
36 g
Fibre:
11 g
Sugar:
5 g
Cholesterol:
75 mg
Protein:
37 g
Sodium:
600 mg