Low Fat Hearty Beef and Squash Stew
Cozy up with a bowl of **Low Fat Hearty Beef and Squash Stew**, a lighter take on classic comfort food that doesn’t skimp on flavor. Featuring tender chunks of lean beef, naturally sweet butternut squash, and a medley of vegetables like carrots and celery, this stew is simmered to perfection in a savory low-sodium beef broth infused with thyme, rosemary, and garlic. The addition of tomato paste adds depth, while a hint of fresh parsley lends a bright, herbaceous finish. Perfect for meal prep or feeding the whole family, this wholesome recipe is low in fat, yet hearty enough to satisfy. Ready in under 2 hours with minimal active prep time, it’s a nutritious and heartwarming dish ideal for chilly evenings. Keywords: low fat beef stew, hearty squash stew, healthy comfort food, low-calorie dinner ideas.
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Recipe Information
Ingredients
- 500 grams lean beef stew meat
- 1 tablespoon olive oil
- 1 whole small yellow onion
- 3 whole garlic cloves
- 2 large carrots
- 2 whole celery stalks
- 500 grams butternut squash
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the yellow onion and mince the garlic cloves. Slice the carrots and celery, and cube the butternut squash into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1-2 minutes until the tomato paste darkens slightly and coats the vegetables.
Return the browned beef to the pot, then add the butternut squash, beef broth, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 hours, stirring occasionally, until the beef is tender and the flavors meld.
Remove and discard the bay leaf. Taste and adjust seasoning if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 27.0 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4751 mg | 101% | |
*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.
