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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
13.2g
· 41%
Protein
8.8g
· 27%
Fat
4.7g
· 32%
Fiber
4.1g
Vitamins
B12
0.55µg · 23% DV
B3
2.4mg · 15% DV
Folate
48µg · 12% DV
B6
0.19mg · 11% DV
Minerals
Phosphorus
132mg · 19% DV
Selenium
9.8µg · 18% DV
Iron
2mg · 11% DV
Sodium
245mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.35g
MONOUNSATURATED
2.12g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
The beans provide fibre and slow-digesting carbohydrates, while the beef adds protein. Serving it with vegetables or a yogurt-based side can make the meal feel even more balanced and satisfying.
It often does, because the flavours have more time to blend into the beans and meat. Cool leftovers promptly and refrigerate them rather than leaving the pot out for hours.
Transfer it to shallow containers and refrigerate it as soon as it has cooled enough. It is generally best eaten within 3 to 4 days and should be reheated until steaming hot throughout.
Yes, it freezes well in individual portions. Thaw it in the refrigerator, then reheat thoroughly; avoid refreezing stew that has already been thawed.
Soaking dried beans, discarding the soaking water, and cooking them fully in fresh water may reduce bloating for some people. If you do not eat legumes often, start with a smaller serving and increase gradually.
Older dried beans can take much longer to soften, especially if they were not soaked or cooked long enough. Adding acidic ingredients such as tomatoes after the beans are mostly tender can also help, as acid may slow softening.
Rice works well with the stew and complements its savoury sauce, but the serving size matters because the beans already provide carbohydrates. A moderate portion of rice with a large salad or yogurt is a practical meal combination.
It can be a satisfying post-workout main meal because it contains both protein and carbohydrates. If you need something immediately after intense exercise, a lighter snack may be more comfortable first, followed by the stew later.
No. Cooking does not remove the protein, although prolonged high heat can reduce some heat-sensitive vitamins. Gentle simmering until the beef and beans are tender is preferable to unnecessary overcooking.
People who have been advised to restrict protein, potassium, or phosphorus for kidney disease should follow their individual clinical guidance. Those with gout or high uric acid may also need to moderate beef, while recipes high in salt or made with stock cubes may not suit people managing blood pressure.
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Nutrition data compiled from USDA FoodData Central and scientific sources.