Heart Healthy Beef Stew
Warm up with a comforting bowl of Heart Healthy Beef Stew – a deliciously wholesome take on a classic favorite. This hearty, nutrient-packed recipe features tender lean beef, vibrant vegetables like carrots, celery, and peas, and is simmered to perfection in a flavorful low-sodium broth infused with herbs like thyme and rosemary. With no-salt-added diced tomatoes and heart-healthy olive oil, this stew is designed to satisfy without sacrificing nutrition. Perfect for a cozy family dinner, it’s an easy, one-pot meal that’s as nourishing as it is satisfying. Garnish with fresh parsley for a pop of color and flavor, and enjoy this guilt-free, soul-warming dish that’s ready to delight your taste buds!
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Recipe Information
Ingredients
- 1 pound Lean beef stew meat
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, cut into chunks
- 2 Celery stalks, sliced
- 3 Garlic cloves, minced
- 4 cups Low-sodium beef broth
- 2 large Russet potatoes, peeled and diced
- 2 tablespoons Tomato paste
- 1 14.5-ounce can Diced tomatoes, no-salt-added
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt (optional, for taste)
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the lean beef stew meat in batches to avoid overcrowding. Brown the beef on all sides, about 4-5 minutes per batch. Remove beef and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes or until softened.
Stir in the minced garlic, sliced celery, and carrot chunks. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the tomato paste and stir well, allowing it to coat the vegetables and cook for 1 minute.
Return the browned beef to the pot, then pour in the low-sodium beef broth and diced tomatoes with their juices.
Stir in the bay leaf, dried thyme, dried rosemary, black pepper, and salt (if using). Bring the mixture to a gentle boil.
Add the diced potatoes to the pot, reduce the heat to low, and cover with a lid. Simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, stir in the frozen peas and let them heat through for 5-7 minutes.
Taste and adjust seasonings if necessary. Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 44.4 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 7080 mg | 151% | |
*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.
