Low Fat Beef Hotpot
Warm up with this hearty and nourishing Low Fat Beef Hotpot, a lighter take on a classic comfort dish that’s perfect for weeknight dinners or cozy gatherings. Featuring tender chunks of lean beef stew meat simmered to perfection with a colorful medley of vegetables—including carrots, celery, and creamy potatoes—in a flavorful, low-sodium beef stock infused with garlic, thyme, and Worcestershire sauce, this recipe delivers all the richness of a traditional hotpot without the extra fat. Easy to prepare in one pot and ready with just 20 minutes of prep time, it’s a wholesome and satisfying meal that’s as good for your body as it is for your taste buds. Serve it with crusty bread or steamed greens for an irresistible, well-rounded dinner your family will love. Keywords: low fat recipe, beef hotpot, healthy comfort food, one-pot meals, hearty stews.
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Recipe Information
Ingredients
- 500 grams lean beef stew meat
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 3 medium potatoes
- 3 cloves garlic
- 750 ml low-sodium beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Begin by preparing the vegetables: peel and chop the onion into large chunks, slice the carrots, chop the celery into small pieces, and peel and cube the potatoes.
Mince the garlic cloves using a garlic press or by chopping finely with a knife.
In a large heavy-based pot or Dutch oven, heat the olive oil over medium heat.
Add the lean beef stew meat to the pot and brown it on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté them until the onion becomes translucent, around 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot. Add the tomato paste, stirring to coat the beef and vegetables evenly.
Pour in the low-sodium beef stock and stir well, making sure to scrape up any browned bits from the bottom of the pot to add flavor.
Add the Worcestershire sauce, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.
Cover the pot with a lid and let the hotpot simmer for about 1.5 hours, or until the beef becomes tender and the flavors meld together.
Approximately 30 minutes before the hotpot is done, add the cubed potatoes to the pot, ensuring they are submerged in the liquid.
Adjust seasoning to taste, removing bay leaves before serving.
Serve hot with crusty bread or a side of steamed greens for a complete meal.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 33.1 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 6725 mg | 143% | |
*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.
