Heart-Healthy Hearty Beef Casserole
Discover comfort and nutrition in every bite with this Heart-Healthy Hearty Beef Casserole, a wholesome twist on classic comfort food. Packed with lean beef stew meat, vibrant vegetables like carrots, celery, and red bell pepper, and seasoned with aromatic herbs like thyme and bay leaf, this dish delivers robust flavor while prioritizing heart health. Substituting regular beef broth for low-sodium options and using no-salt-added canned tomatoes ensures a heart-friendly profile, while olive oil adds a dose of healthy fats. Slow-cooked to perfection, the tender beef and hearty vegetables meld together in a rich, savory broth, making it an ideal one-pot meal for family dinners or meal prep. Sprinkled with fresh parsley for a burst of color and freshness, this casserole is just as nutritious as it is satisfying. Ready in about two hours and serving six, it's the ultimate cozy dish that aligns with a balanced, heart-healthy diet.
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Recipe Information
Ingredients
- 500 grams Lean beef stew meat
- 2 tablespoons Olive oil
- 1 whole Large onion, chopped
- 3 whole Garlic cloves, minced
- 3 whole Carrots, sliced
- 2 whole Celery stalks, chopped
- 1 whole Red bell pepper, chopped
- 400 grams Canned diced tomatoes, no salt added
- 500 milliliters Low-sodium beef broth
- 3 medium Potatoes, peeled and cubed
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 170°C (340°F).
In a large oven-safe pot or casserole dish, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until beginning to soften. Add the minced garlic and cook for an additional 1 minute.
Add the lean beef stew meat to the pan, cooking until browned on all sides, about 5-7 minutes.
Stir in the carrots, celery, and red bell pepper, cooking for another 5 minutes until the vegetables start to soften.
Add the canned diced tomatoes and beef broth, stirring to combine.
Add the cubed potatoes, bay leaf, dried thyme, and black pepper. Stir everything together.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Bake in the oven for about 1 hour and 30 minutes, or until the beef is tender and the vegetables are cooked through.
Carefully remove the casserole from the oven and discard the bay leaf.
Sprinkle with fresh parsley before serving for added flavor and a touch of freshness.
Serve the casserole hot, allowing each serving to rest for a few minutes to enhance the flavors.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 42.1 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 7019 mg | 149% | |
*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.
