Skip to Content
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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