Heart-Healthy Beef Stew with Peas
Dive into the comforting goodness of our Heart-Healthy Beef Stew with Peas—a nutrient-rich twist on a beloved classic. Made with lean beef chuck and loaded with colorful vegetables like carrots, celery, and sweet peas, this wholesome stew is bursting with flavor and wholesome ingredients. Slow-simmered in a base of low-sodium beef broth and no-salt-added diced tomatoes, it’s delicately seasoned with aromatic herbs like thyme, rosemary, and a hint of black pepper. Perfect for cozy family dinners, this guilt-free recipe comes together in just 90 minutes and provides a hearty, well-balanced meal for up to six servings. Garnished with fresh parsley, this satisfying dish proves that comfort food can be both delicious and heart-healthy.
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Recipe Information
Ingredients
- 1.5 pounds lean beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 piece medium onion, chopped
- 3 pieces garlic cloves, minced
- 3 pieces carrots, sliced
- 2 pieces celery stalks, sliced
- 4 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes, no salt added
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the beef cubes in batches, searing each side until browned, about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, sliced carrots, and sliced celery to the pot, sautéing until the vegetables start to soften, approximately 3-4 minutes.
Return the beef to the pot along with any accumulated juices. Pour in the low-sodium beef broth and the can of diced tomatoes.
Add the bay leaf, dried thyme, dried rosemary, and black pepper to the pot. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.
Add the frozen peas to the pot and continue cooking for an additional 10 minutes.
Remove the bay leaf, taste the stew, and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 36.0 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4924 mg | 105% | |
*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.
