Beef and Green Bean Stew-Low FODMAP

Serving Size: 10

Tender beef with green beans and bell pepper makes a great weeknight stew.

Recipe by: Jen Stone

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 15

Recipe Serving Size10

Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

2 1/2 pound beef shoulder roast 1/2 inch cubes
6 1/4 tablespoon tomato paste
water enough to cover the meat
1 red bell pepper medium diced
2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
2 teaspoon Kosher salt more or less to taste or dietary preference

Place meat in a pot with enough water to cover meat.
Add tomato paste, and bring to a boil.
Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
Add green beans and bell pepper to the pot and salt to taste.
Simmer until green beans are al dente.

Reheating Instructions

Reheat in a pot until temperature reaches 165 degrees F.