Low Fat Spicy Beef and Vegetable Stew
Warm up with a hearty bowl of Low Fat Spicy Beef and Vegetable Stew, a nutritious and flavor-packed recipe that's perfect for a cozy, health-conscious meal. Made with lean beef, a medley of colorful vegetables, and an aromatic blend of paprika, cumin, and chili powder, this stew delivers bold, comforting spices without piling on unnecessary calories. Simmered low and slow in a savory blend of low-sodium beef broth, diced tomatoes, and tomato paste, the tender beef and perfectly cooked vegetables create a satisfying one-pot dish that's both wholesome and filling. With just 20 minutes of prep time and an emphasis on fresh, nutrient-rich ingredients, this low-fat stew is a fantastic option for anyone looking to enjoy a hearty dinner while keeping it light. Serve it with whole-grain bread or enjoy it on its own for a guilt-free comfort food experience!
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Recipe Information
Ingredients
- 500 grams Lean beef stew meat
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 medium Potatoes, peeled and cubed
- 4 cups Low-sodium beef broth
- 1 400-gram can Canned diced tomatoes (no salt added)
- 2 tablespoons Tomato paste
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil.
Season the beef stew meat with salt and black pepper. Sear the beef in the pot in batches, ensuring all sides are browned. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Return the browned beef to the pot. Add the potatoes, zucchini, beef broth, diced tomatoes (with their juices), and tomato paste. Stir to combine.
Sprinkle in the paprika, ground cumin, chili powder, and crushed red pepper flakes. Stir well to evenly distribute the spices.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt or black pepper, if needed.
Garnish with freshly chopped parsley before serving. Enjoy your low-fat spicy beef and vegetable stew with a side of whole-grain bread or on its own.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 47.1 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6996 mg | 149% | |
*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.
