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Classic stew of beef or lamb with tomatoes, onions, and spices.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
4.2g
· 16%
Protein
10.5g
· 40%
Fat
5.2g
· 44%
Fiber
1.1g
Vitamins
B12
0.7µg · 29% DV
B3
2.1mg · 13% DV
Vitamin D
2µg · 10% DV
B5
0.45mg · 9% DV
Minerals
Zinc
2mg · 18% DV
Phosphorus
110mg · 16% DV
Sodium
260mg · 11% DV
Potassium ⭐
260mg · 8% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Searing the meat briefly, then simmering it gently for long enough usually gives the best texture. Tougher cuts often become more tender with slow cooking rather than fast boiling.
After resting, the flavors of the meat, tomato, and seasonings blend more fully. If stored safely, leftovers can taste more balanced and richer on the following day.
Yes, it generally freezes well if cooled quickly and stored in portions. Thaw it in the refrigerator and reheat thoroughly before eating.
If refrigerated promptly in a sealed container, it will usually keep for up to 3 days. Discard it if the smell, texture, or appearance seems off.
It pairs well with salad, yogurt, or cooked vegetables for a more balanced meal. For extra staying power, many people serve it with rice, bulgur, or potatoes.
It can be, because it provides protein from the meat to support recovery. After training, many people do better pairing it with a carbohydrate source instead of eating it alone.
Yes, but a large or rich portion may feel heavy for some people late in the evening. A moderate portion is often more comfortable.
If made with red meat, it can contribute heme iron, which is generally well absorbed. Tomato may also help iron absorption because it contains vitamin C.
Meat stew with tomato usually has a deeper, richer flavor and a more pronounced red-meat taste. Chicken-based stews are often perceived as lighter, so the better choice depends on preference and digestion.
People with reflux or sensitive stomachs may find tomato-based dishes irritating. Those advised to limit red meat should also watch portion size and frequency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.