Low Fat Hearty Beef and Beans Stew
Warm up your kitchen and your soul with this Low Fat Hearty Beef and Beans Stew—a wholesome, protein-packed one-pot meal perfect for busy days. Made with lean beef stew meat, a medley of vibrant vegetables like carrots, celery, and onion, and nutrient-rich kidney and black beans, this recipe delivers robust flavors with minimal fat. Simmered in a savory blend of crushed tomatoes, low-sodium beef broth, and aromatic spices like thyme and bay leaf, the stew becomes tender and deeply seasoned. Ready in just over two hours but requiring only 15 minutes of prep time, this dish is ideal for feeding a crowd with its six generous servings. Garnish with fresh parsley for a burst of color and freshness, and enjoy a hearty, healthy meal that's both satisfying and nourishing. Perfect for meal prep and cooler evenings, this beef and beans stew will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound Lean beef stew meat
- 1 tablespoon Olive oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 14 ounces Crushed tomatoes
- 4 cups Low-sodium beef broth
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced carrots and celery to the pot, and sauté for 5 minutes, until they start to soften.
Return the beef to the pot, and stir in the crushed tomatoes and beef broth. Bring the mixture to a boil.
Reduce the heat to low, add the bay leaf, thyme, salt, and pepper. Cover and simmer for 1 1/2 hours, stirring occasionally, until the beef is tender.
Add the canned kidney beans and black beans to the stew, and simmer for an additional 15 minutes to allow the flavors to meld.
Remove the bay leaf. Adjust seasoning with additional salt and pepper to taste, if necessary.
Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 29.2 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6178 mg | 131% | |
*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.
