Low Fat Beef Hot Pot
Warm, hearty, and surprisingly guilt-free, this Low Fat Beef Hot Pot is the ultimate comfort food that doesn’t compromise on flavor. Made with tender lean beef, a medley of vibrant vegetables like carrots, celery, and bell pepper, and simmered in a rich, low-sodium beef broth infused with garlic, bay leaf, and thyme, every spoonful is packed with nourishing goodness. This recipe keeps things light by using olive oil sparingly and focusing on wholesome ingredients, making it perfect for health-conscious cooks. Ready in just over two hours, with minimal prep time, it’s a fantastic make-ahead meal for busy weeknights or cozy weekends. Serve it piping hot for a satisfying dish that will warm your soul while staying true to your wellness goals. Perfect for those searching for healthy beef recipes, low-calorie dinner ideas, or winter comfort food classics!
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Recipe Information
Ingredients
- 500 grams lean beef stew meat
- 1 tablespoon olive oil
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 2 cloves garlic
- 1 medium red bell pepper
- 3 medium potatoes
- 750 milliliters low-sodium beef broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 150 grams frozen peas
Instructions
Dice the onion, slice the carrots and celery, and mince the garlic. Chop the red bell pepper and potatoes into bite-sized pieces.
Heat the olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
In the same pot, add the onion, carrots, and celery. Cook until the onion begins to soften, about 5 minutes.
Add the garlic and red bell pepper to the pot and cook for another 2 minutes until fragrant.
Stir in the tomato paste until all vegetables are well coated.
Return the beef to the pot, along with the potatoes. Pour in the beef broth and add the bay leaf, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours until the beef and potatoes are tender.
In the last 10 minutes of cooking, add the frozen peas and continue to simmer until they are heated through.
Remove the bay leaf and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 38.7 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 7054 mg | 150% | |
*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.
