Low Fat Hearty Minced Meat Stew
Warm up your table with this Low Fat Hearty Minced Meat Stew, a comforting and flavorful dish that’s as wholesome as it is delicious. Made with lean beef mince, vibrant vegetables like carrots, celery, and red bell pepper, and a medley of aromatic herbs, this stew is packed with nutrients without compromising on taste. Slow-simmered in a rich medley of low-sodium beef broth and canned tomatoes, it boasts a perfect balance of savory and tangy flavors while staying light and healthy. A thick, velvety texture is achieved with a cornstarch slurry, and frozen peas add a pop of sweetness and color right at the end. Ready in just an hour, this low-fat recipe is perfect for meal prep or cozy family dinners. Serve it with crusty bread or over rice for a satisfying, guilt-free meal that’s sure to become a staple in your rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lean beef mince
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 large, diced carrots
- 2 chopped celery stalks
- 1 medium, chopped red bell pepper
- 400 grams (diced) canned tomatoes
- 750 milliliters low-sodium beef broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon, freshly ground black pepper
- 1 tablespoon olive oil
- 150 grams frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion becomes translucent.
Add the lean beef mince to the pot, cooking and stirring until it's browned all over, breaking up any large clumps.
Stir in the diced carrots, chopped celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the canned tomatoes, low-sodium beef broth, bay leaf, dried thyme, dried oregano, salt, and freshly ground black pepper.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld together.
After 30 minutes, add the frozen peas to the pot and stir well.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly stir the slurry into the stew to thicken it slightly.
Continue cooking for an additional 5 minutes to allow the stew to thicken and the peas to cook through.
Remove the bay leaf before serving. Adjust seasoning with more salt and pepper if needed. Serve hot with warm bread or over rice.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 46.8 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5311 mg | 113% | |
*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.
