Low Fat Hearty Liver Stew
Warm, comforting, and packed with nutrients, this Low Fat Hearty Liver Stew is a wholesome twist on a classic dish. Featuring tender chunks of beef liver simmered with vibrant vegetables like carrots, celery, and potatoes in a rich, low-sodium beef broth, this stew is the perfect balance of flavor and nutrition. Enhanced with aromatic garlic, thyme, and a hint of black pepper, it delivers a satisfying depth without relying on heavy fats. A touch of cornstarch thickens the broth to a luscious consistency, while frozen peas add a pop of color and sweetness to every bite. Ready in just over an hour, this hearty, low-fat liver stew is ideal for a cozy family dinner or meal prep for the week. Perfect for liver lovers and those seeking nutrient-dense comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams beef liver
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 3 medium, cubed potatoes
- 4 cups low-sodium beef broth
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Cut into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots, celery, and cubed potatoes to the pot, stirring to combine with the onion and garlic.
Pour in the low-sodium beef broth, then add the bay leaf, chopped thyme, salt, and black pepper. Stir to mix.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the vegetables are tender.
Once the vegetables are tender, add the liver pieces to the pot and simmer for an additional 15 minutes.
Add the frozen peas to the stew and continue to cook for 5 more minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the stew to thicken it, cooking for another 5 minutes.
Remove the bay leaf before serving.
Ladle the stew into bowls and serve hot, garnished with additional thyme if desired.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 46.9 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 523 mg | 40% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 7346 mg | 156% | |
*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.
