Weight Gain-Friendly Beef & Plantain Stew
Beef chunks simmer with plantain, carrots, and bell pepper in a rich tomato and broth-based stew. Simmered until deeply tender.
This is a slow-built stew — beef browned first, then simmered for the better part of an hour with onion, garlic, tomato sauce, and beef broth until the meat turns tender enough to fall apart with a fork. Browning the beef in batches rather than all at once helps it sear properly instead of steaming in the pot.
Ripe plantains and carrots go in toward the end, adding natural sweetness and a bit more bulk to an already hearty pot. Between the beef, plantains, and broth, each bowl adds up to a substantial amount of food, which makes this a good option for anyone working toward weight gain and looking for a filling, one-pot dinner.
Taste and adjust the seasoning before serving, then garnish with fresh parsley.
Ingredients
- 1.5 lbs beef stew meat — cut into chunks
- 2 tablespoons olive oil — for browning
- 1 large onion — chopped
- 3 cloves garlic — minced
- 2 large ripe plantains — peeled and sliced into chunks
- 2 cups beef broth — low sodium if preferred
- 1 cup tomato sauce
- 2 medium carrots — peeled and chopped
- 1 medium bell pepper — chopped
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt — or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley — chopped, for garnish
Instructions
- 1Heat olive oil in a large pot over medium-high heat. Brown beef chunks on all sides, then set aside.
- 2In the same pot, sauté onion, garlic, and bell pepper until softened.
- 3Add browned beef back into the pot. Stir in paprika, cumin, salt, and black pepper.
- 4Pour in beef broth and tomato sauce. Bring to a boil, then reduce heat and simmer covered for 40 minutes.
- 5Add plantain chunks and carrots. Simmer uncovered for another 15–20 minutes until beef is tender and plantains are soft.
- 6Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.