Beef and Mushroom Stew

PreconceptionAmericanEasyServes 2105 min

A hearty, slow-simmered stew with lean beef chunks, mushrooms, and carrots.

This deeply comforting stew is an excellent fertility foundation for both partners. Lean beef is a powerhouse of zinc, which is a key building block for healthy sperm development, while also providing highly absorbable iron to support the mother's cycle and prepare her body for pregnancy. Mushrooms add selenium, a vital antioxidant that helps protect both sperm and egg cells from oxidative stress during the critical preconception window.

View Nutrition Facts

One serving≈380 kcal · 44 g protein

Calories380 kcal

Protein44 g

Carbs21 g · 10.1g sugar

Fat15 g · 3.7g sat

Fiber4.9 g

Sodium1,632 mg

Folate56 mcg DFE

Iron5.8 mg

Calcium88 mg

Choline177 mg

Iodine68 mcg

Vitamin D14 IU

Vitamin B124.4 mcg

DHA + EPA6 mg

Zinc8.7 mg

from its ingredients

Ingredients

12 oz beef stew meat, cut into 1-inch cubes
8 oz mushrooms, halved
2 carrots, peeled and sliced into rounds
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp tomato paste
2 cups beef broth
1 tsp dried thyme
½ tsp salt
½ tsp black pepper

Method

1Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season beef with salt and pepper.
2Add the beef cubes to the pot and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
3Lower heat to medium. Add the diced onion and carrots to the pot, cooking until onions are softened, about 5 minutes.
4Stir in the mushrooms and garlic, cooking for another 3 minutes until mushrooms begin to brown.
5Stir in the tomato paste and dried thyme, cooking for 1 minute to deepen the flavor.
6Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the beef to the pot.
7Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, until the beef is very tender.

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