Heart-Healthy Hearty Beef Roast Stew
Warm, comforting, and packed with flavor, this Heart-Healthy Hearty Beef Roast Stew is the ultimate dish for nutritious indulgence. Featuring tender lean beef roast, fresh vegetables like carrots, celery, green beans, and baby potatoes, and a rich, low-sodium beef broth, this stew offers all the comfort of a classic without compromising on heart-smart ingredients. The slow oven-baking process helps the beef become melt-in-your-mouth tender while enhancing the robust flavors of garlic, thyme, and bay leaves. With minimal prep time and no heavy creams or extra fats, this wholesome recipe is perfect for family dinners or cozy gatherings. Serve it piping hot and enjoy a guilt-free, hearty bowl of goodness designed to nourish your soul and keep your heart healthy. Perfect keywords like "heart-healthy beef stew," "low-sodium comfort food," and "easy slow-cooked beef recipe" ensure this dish is as discoverable as it is delicious!
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Recipe Information
Ingredients
- 2 pounds Lean beef roast
- 2 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 3 medium Carrots
- 3 Celery stalks
- 1 pound Baby potatoes
- 4 cups Low-sodium beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 tablespoon Fresh thyme
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 cup Green beans
- 1 cup Frozen peas
Instructions
Preheat your oven to 325°F (165°C).
Trim any visible fat from the beef roast and cut it into 1.5-inch cubes.
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the beef cubes in batches, searing them on all sides until browned. Remove and set aside.
Chop the onion finely and slice the garlic cloves.
In the same pot, add the remaining 1 tablespoon of olive oil, then add the chopped onion and garlic. Sauté for about 5 minutes or until the onion becomes translucent.
Peel and cut the carrots into thick rounds, slice the celery, and halve the baby potatoes.
Add carrots, celery, and potatoes to the pot. Stir to combine with the onions and garlic.
Pour in the low-sodium beef broth and stir in the tomato paste until well mixed.
Return the beef cubes to the pot. Add the bay leaves, fresh thyme, black pepper, and salt.
Bring the mixture to a gentle simmer, then cover with a lid and transfer to the preheated oven.
Bake in the oven for approximately 2.5 hours or until the beef is tender and the flavors have melded together.
About 20 minutes before the stew is done, add the green beans and frozen peas to the pot.
Once cooked, remove the bay leaves and adjust seasoning if necessary.
Serve the stew hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 42.0 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 7698 mg | 164% | |
*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.
