Low Fat Hearty Beef Stew with Vegetables
Cozy up with a comforting bowl of Low Fat Hearty Beef Stew with Vegetables, a healthier twist on the classic comfort food that doesn’t skimp on flavor. Featuring tender chunks of lean beef chuck, a vibrant medley of vegetables like carrots, potatoes, and bell peppers, and a rich broth infused with herbs, garlic, and low-sodium soy sauce, this stew is as nourishing as it is satisfying. Simmered to perfection, the ingredients meld beautifully for deep, savory flavors in every bite. Ready in just over two hours, this dish is ideal for meal prepping or serving as a wholesome family dinner. Packed with protein, fiber, and hearty goodness, this low-fat beef stew is proof that indulgence can also be nutritious. Serve it piping hot with a sprinkle of fresh parsley and enjoy the ultimate healthy comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds lean beef chuck
- 1 tablespoon olive oil
- 2 large onions
- 3 garlic cloves
- 4 medium carrots
- 3 celery stalks
- 3 medium potatoes
- 1 large bell pepper
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 tablespoon low-sodium soy sauce
- 1 cup frozen peas
Instructions
Trim excess fat from the beef chuck and cut into 1-inch cubes. Season the beef lightly with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides, about 5 minutes per batch. Remove the beef from the pot and set aside.
Peel and chop the onions, mince the garlic, and dice the carrots and celery. Peel and cut the potatoes into 1-inch pieces and chop the bell pepper.
In the same pot, add the onions and garlic and sauté until onions are translucent, about 5 minutes.
Add the carrots, celery, potatoes, and bell pepper. Stir and cook for another 5 minutes.
Stir in the tomato paste and cook for 2 minutes, ensuring the vegetables are coated.
Return the beef to the pot and pour in the low-sodium beef broth. Add the bay leaves, dried thyme, black pepper, and low-sodium soy sauce. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.
Add the frozen peas in the last 10 minutes of cooking. Stir and allow them to heat through.
Remove the bay leaves before serving. Adjust seasoning with extra black pepper or salt if needed.
Serve the stew hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 60.4 g | ||
| Protein | 220.9 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 8763 mg | 186% | |
*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.
