Low Carb Beef Hotpot
Dive into comfort food reimagined with this hearty and wholesome Low Carb Beef Hotpot, a savory masterpiece perfect for keto or low-carb lifestyles. Featuring tender beef chuck simmered to perfection in a rich, aromatic beef broth, this dish is brimming with fresh vegetables like zucchini, mushrooms, celery, and carrots for a nutritious spin on traditional hotpots. Enhanced with fragrant herbs like thyme, rosemary, and bay leaf, and finished with a sprinkle of parsley, each bite delivers a satisfying blend of flavors. Perfect for cozy dinners or budget-friendly meal prep, this low-carb hotpot combines simple ingredients and slow-cooking techniques to create a nourishing, flavor-packed meal that fits seamlessly into your healthy eating goals.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, sliced
- 2 carrots, sliced
- 1 large zucchini, sliced
- 8 ounces button mushrooms, quartered
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the beef cubes with salt and black pepper.
Add the beef to the pot in batches and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 4 minutes.
Add the celery and carrots to the pot and cook for another 3 minutes, stirring occasionally.
Return the beef to the pot. Add the sliced zucchini and quartered mushrooms.
Pour in the beef broth, ensuring all ingredients are submerged.
Stir in the tomato paste, thyme, rosemary, and add the bay leaf.
Bring to a simmer, then reduce the heat to low. Cover and let it cook gently for about 1.5 to 2 hours, or until the beef is tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Sprinkle freshly chopped parsley over the hotpot before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6640 mg | 289% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 29.8 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 385 mg | 30% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5205 mg | 111% | |
*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.
