Heart-Healthy Hearty Beef Stew with Mushrooms
Warm up with a bowl of our Heart-Healthy Hearty Beef Stew with Mushrooms, a comforting and wholesome meal perfect for any season. This recipe features tender chunks of lean stew beef, a medley of fresh vegetables like carrots, celery, and earthy brown mushrooms, and hearty red potatoes, all simmered to perfection in a rich, deeply flavored broth seasoned with thyme, rosemary, and just a hint of Worcestershire sauce. With its use of heart-healthy olive oil and low-sodium beef broth, this dish provides a lighter twist on traditional beef stew without sacrificing flavor. Perfect for meal prep or a cozy family dinner, this one-pot wonder is both nourishing and satisfying. Pair it with crusty whole-grain bread for an extra comforting touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb lean stew beef
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 8 oz brown mushrooms, sliced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 4 medium red potatoes, cut into chunks
- 2 tbsp fresh parsley, chopped
- 0.5 tsp black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Add the stew beef in batches and brown on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil.
Add the chopped onions and cook until they are translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 5 minutes.
Add the sliced mushrooms and cook until they release their juices and begin to brown, about 7 minutes.
Return the browned beef to the pot. Stir in the low-sodium beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and black pepper.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Add the chopped red potatoes to the pot. Cover and continue to cook for an additional 30 to 45 minutes, or until the potatoes and beef are tender.
Discard the bay leaf. Stir in the chopped fresh parsley before serving.
Serve hot and enjoy your heart-healthy stew!
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 34.9 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 379 mg | 29% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6610 mg | 141% | |
*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.
