Low Carb Beef Hot Pot
Warm, hearty, and irresistibly flavorful, this Low Carb Beef Hot Pot is the ultimate comfort food for a healthy lifestyle. Packed with tender chunks of beef chuck simmered in a savory broth infused with soy sauce, thyme, and aromatic vegetables like onion, celery, and garlic, this dish delivers bold tastes while staying light on carbs. Fresh zucchini and green beans add vibrant colors and a satisfying crunch, making it both nutritious and delicious. Perfect for family dinners or meal prep, this one-pot recipe is a low-carb spin on a classic beef hot pot, offering cozy flavors without sacrificing wholesome eating. Ready in just over two hours, it’s the ideal solution for a filling, gluten-free dinner!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 3 units celery stalks, sliced
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 4 cups beef broth
- 2 tablespoons soy sauce (low sodium)
- 1 unit bay leaf
- 1 teaspoon fresh thyme
- to taste salt and freshly ground black pepper
- 2 medium zucchini, sliced
- 1 cup green beans, trimmed
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Remove the beef cubes from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté until translucent, about 5 minutes.
Add the minced garlic, celery, and carrots to the pot. Continue to sauté for an additional 3-4 minutes until they begin to soften.
Stir in the sliced mushrooms and cook for another 2-3 minutes.
Return the browned beef to the pot. Add the beef broth, soy sauce, bay leaf, and thyme. Stir well to combine.
Season with salt and freshly ground black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is tender.
Add the sliced zucchini and green beans to the pot. Simmer uncovered for an additional 10-15 minutes until the vegetables are tender-crisp.
Adjust seasoning if necessary, and remove the bay leaf before serving.
Serve hot and enjoy your low carb beef hot pot.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 43974 mg | 1912% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.6 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 375 mg | 29% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5512 mg | 117% | |
*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.
