Low Fat Burgundy Beef Vegetable Stew
Dive into a comforting bowl of Low Fat Burgundy Beef Vegetable Stew, a hearty yet health-conscious take on classic comfort food. This slow-simmered recipe features tender, lean beef stew meat paired with a medley of vibrant vegetables—carrots, celery, red potatoes, and sweet peas—infused with the robust flavor of dry red wine and aromatic herbs like thyme and bay leaf. A touch of tomato paste enriches the broth, while the wine and beef stock create a rich, savory base that feels indulgent yet is low in fat. With simple preparation and wholesome ingredients, this stew is perfect for cozy family dinners or meal prepping for the week. Ready in just over two hours, it’s an easy, one-pot dish that delivers both nutrition and deep, comforting flavors. Garnish with fresh parsley and enjoy!
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Recipe Information
Ingredients
- 1 pound Lean beef stew meat (trimmed of all visible fat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 3 medium Carrots (peeled and sliced into rounds)
- 2 stalks Celery stalks (sliced)
- 3 small Red potatoes (quartered)
- 2 tablespoons Tomato paste
- 4 cups Low-sodium beef broth
- 1 cup Dry red wine (such as Burgundy)
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the beef stew meat with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef to the pot in batches, searing on all sides until browned (about 3-4 minutes per batch). Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onion, cooking for 4-5 minutes until softened.
Stir in the minced garlic, sliced carrots, and celery. Cook for another 3 minutes, stirring frequently.
Add the tomato paste and stir to coat the vegetables, cooking for 1-2 minutes to deepen the flavor.
Pour in the beef broth and red wine, stirring well to deglaze the bottom of the pot and incorporate all browned bits.
Return the seared beef to the pot and add the quartered red potatoes, dried thyme, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef and potatoes are tender.
During the last 5 minutes of cooking, stir in the frozen peas and check for seasoning, adjusting with additional salt or pepper as needed.
Remove the bay leaf before serving. Ladle the stew into bowls, garnish with fresh parsley, and enjoy.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 921 mg | 20% | |
*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.
