Heart-Healthy Hearty Beef Stew with Vegetables
Warm up with a bowl of **Heart-Healthy Hearty Beef Stew with Vegetables**, a nutritious twist on a classic comfort food favorite. Made with lean beef, fresh vegetables, and seasoned with fragrant herbs like thyme and rosemary, this stew is simmered to perfection in a flavorful low-sodium beef broth. Loaded with fiber-rich carrots, celery, red potatoes, green beans, and peas, every spoonful offers a hearty dose of vitamins and minerals. The use of olive oil and minimal salt ensures a heart-smart meal, without sacrificing flavor. Perfect for cozy dinners or meal prep, this recipe delivers a wholesome, satisfying dish the entire family will love. Serve it piping hot, garnished with fresh parsley, for a guilt-free indulgence that’s as nourishing as it is delicious! Keywords: heart-healthy beef stew, vegetable beef stew recipe, low-sodium comfort food, wholesome dinner ideas.
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Recipe Information
Ingredients
- 1 pound Lean beef stew meat
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 3 large Carrots, sliced
- 2 stalks Celery stalks, sliced
- 3 medium Red potatoes, diced
- 3 tablespoons Tomato paste
- 1 14.5-ounce can Diced tomatoes, no salt added
- 4 cups Low-sodium beef broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 cup Green beans, trimmed and cut
- 0.5 cup Peas, frozen
Instructions
1. Begin by trimming any excess fat from the beef stew meat to ensure it is lean.
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
3. Brown the beef in batches to avoid overcrowding the pot, ensuring each piece is seared on all sides. Once browned, set the beef aside.
4. In the same pot, add the remaining tablespoon of olive oil.
5. Add the chopped onion and minced garlic, cooking until the onions are translucent, about 4-5 minutes.
6. Stir in the carrots and celery, allowing them to cook for another 4 minutes until they begin to soften.
7. Add the tomato paste to the pot, stirring to coat the vegetables and allowing it to cook for 2 minutes to deepen the flavor.
8. Return the beef to the pot and pour in the diced tomatoes and low-sodium beef broth.
9. Add the bay leaf, thyme, rosemary, black pepper, and salt. Stir well to combine.
10. Bring the stew to a boil, then reduce the heat to low. Cover and let simmer for 1 hour 30 minutes.
11. After 1 hour 30 minutes, add the red potatoes, green beans, and peas to the pot.
12. Cover and simmer for an additional 30 minutes, or until the vegetables and beef are tender.
13. Remove the bay leaf, taste, and adjust seasoning if necessary.
14. Stir in the fresh parsley just before serving.
15. Ladle the stew into bowls and serve hot, enjoying a heart-healthy and hearty meal!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 56.3 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7200 mg | 153% | |
*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.
