Heart-Healthy Classic Stewed Beef
Warm, hearty, and health-conscious, the Heart-Healthy Classic Stewed Beef is a modern twist on a comforting favorite, designed to nourish and satisfy without compromise. Made with lean beef chuck trimmed of fat, fresh vegetables like carrots, celery, and green beans, and simmered in rich low-sodium beef broth, this recipe is packed with flavor while being mindful of dietary needs. The addition of tomato paste and optional red wine adds depth and richness to the stew, while herbs like thyme, parsley, and bay leaves infuse aromatic elegance. Slow-cooked to perfection, this dish features tender beef, melt-in-your-mouth potatoes, and a medley of wholesome ingredients for a meal that is as nutritious as it is delicious. Ideal for family dinners or meal prep, this heart-healthy recipe is easy to make, filling, and perfect for chilly evenings.
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Recipe Information
Ingredients
- 1 pound Lean beef chuck, trimmed of fat
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, diced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 4 cups Low-sodium beef broth
- 0.5 cup Red wine (optional)
- 2 leaves Bay leaves
- 0.5 teaspoon Thyme, dried
- 2 tablespoons Parsley, chopped
- 2 tablespoons Tomato paste
- 4 medium Red potatoes, quartered
- 1 cup Green beans, trimmed
Instructions
Cut the beef into 1-inch cubes, removing any remaining visible fat.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef cubes with salt and black pepper.
Brown the beef cubes in batches in the hot oil, ensuring each side is seared. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes until the onion is translucent.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the tomato paste and cook for 2 minutes until it slightly caramelizes.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze.
Return the beef to the pot along with any juices that have accumulated.
Add the bay leaves, thyme, and parsley, stirring to combine.
Bring the stew to a simmer, then lower the heat and cover the pot. Cook gently on low heat for about 2 hours, stirring occasionally.
After 2 hours, add the quartered potatoes and green beans to the stew.
Continue to cook for another hour or until the beef is tender and the vegetables are cooked through.
Remove the bay leaves before serving.
Serve hot, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 36.0 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 7483 mg | 159% | |
*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.
