Heart-Healthy Beef Hotpot
Warm, comforting, and perfect for health-conscious food lovers, this Heart-Healthy Beef Hotpot is a nutritious twist on a classic dish. Made with lean beef chuck, vibrant carrots, celery, hearty red potatoes, and green beans, this recipe is packed with vitamins, fiber, and protein while keeping things light with low-sodium beef broth and heart-friendly canola oil. Slow-simmered with aromatic bay leaves, thyme, and garlic, this dish develops a rich, savory flavor without the need for excess salt. Quick to prep and designed to feed a crowd, this wholesome hotpot is ideal for family meals or cozy gatherings. Garnished with fresh parsley, it’s a satisfying, complete meal that supports a balanced, healthy lifestyle. Perfect for keywords like "healthy beef recipes," "low-sodium dinner ideas," and "comfort food makeover."
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Recipe Information
Ingredients
- 500 grams lean beef chuck
- 1 tablespoon canola oil
- 1 large onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 200 grams green beans
- 300 grams red potatoes
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the beef chuck and cut it into 2-inch cubes.
Heat a large pot over medium heat and add the canola oil.
Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
Dice the onion and mince the garlic cloves.
Add the diced onion to the pot and saute until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Slice the carrots and celery into 1/4-inch thick pieces. Trim the ends of the green beans and cut them in half.
Cube the red potatoes into bite-sized pieces.
Return the beef to the pot and add the carrots, celery, green beans, and potatoes.
Pour in the low-sodium beef broth, ensuring the ingredients are covered.
Add the bay leaves, dried thyme, and black pepper. Stir to combine.
Bring the pot to a gentle boil, then reduce the heat to low and cover.
Simmer for 90 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust the seasoning if necessary, but avoid adding salt to keep the dish heart-healthy.
Finely chop the fresh parsley and sprinkle over the hotpot before serving.
Serve warm, ensuring each bowl gets a generous mix of meat and vegetables.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 31.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5053 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
