Low Fat Classic Stewed Beef
Savor the comforting flavors of homemade goodness with this **Low Fat Classic Stewed Beef** recipe, a healthier twist on a beloved classic. This dish features tender, lean beef paired with a medley of vibrant vegetables like carrots, celery, and peas, all slow-simmered in a rich, savory broth infused with herbs like thyme and rosemary. The addition of tomato paste adds depth and a subtle tang to the stew, while hearty potatoes ensure every bite is satisfying and filling. Perfect for a cozy family dinner or meal prepping, this low-fat version retains all the warmth and flavor without the extra calories. Ready in just over two hours and serving six, this wholesome recipe is a delightful way to enjoy a comforting stew while staying health-conscious!
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Recipe Information
Ingredients
- 2 pounds lean beef stew meat
- 1 tablespoon olive oil
- 3 medium carrots
- 3 medium celery stalks
- 1 large onion
- 3 large garlic cloves
- 4 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 medium potatoes
- 1 cup frozen peas
Instructions
Begin by trimming any visible fat from the beef stew meat to keep it lean. Cut the beef into 1-inch cubes if not already cubed.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches to avoid overcrowding, browning each piece on all sides. Remove the beef and set aside.
Dice the onion, slice the carrots, and slice the celery. Mince the garlic cloves.
In the same pot, add the diced onion and garlic. Sauté for about 2 minutes until the onion becomes translucent.
Add the sliced carrots and celery to the pot, sautéing for an additional 3-4 minutes.
Stir in the tomato paste, cooking for 1 minute to deepen the flavor.
Return the browned beef to the pot. Pour in the beef broth and stir to combine.
Add the dried thyme, dried rosemary, bay leaf, black pepper, and salt. Stir to incorporate all spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the stew to simmer for 1.5 hours, stirring occasionally.
While the stew is simmering, peel and dice the potatoes into 1-inch cubes.
After 1.5 hours of simmering, add the diced potatoes to the pot. Cover and cook for another 30 minutes or until the potatoes are tender.
In the last 5 minutes of cooking, add the frozen peas, stirring them into the stew.
Once the stew is done, remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the stewed beef hot with a side of crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 38.9 g | ||
| Protein | 270.8 g | 542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 8041 mg | 171% | |
*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.
