Mediterranean Diet Beef Hotpot
Warm, hearty, and bursting with vibrant flavors, this Mediterranean Diet Beef Hotpot is a nourishing twist on a classic comfort dish. Featuring tender, cubed beef simmered to perfection in a rich medley of olive oil, garlic, and an aromatic blend of oregano and thyme, this recipe is a celebration of wholesome Mediterranean ingredients. Loaded with colorful vegetables like zucchini, red bell pepper, and kale, and finished with the tangy depth of red wine and black olives, this one-pot meal is as nutritious as it is delicious. Perfect for cozy family dinners, this hotpot is ready in under two hours and makes six satisfying servings. Garnish with fresh parsley for an extra touch of freshness and enjoy a comforting dish that aligns beautifully with heart-healthy, Mediterranean diet principles.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef stew meat, cubed
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 0.5 cup red wine
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 cup black olives, sliced
- 2 cups kale, chopped
- to taste salt
- to taste black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the cubed beef to the pot and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
Add the carrots, celery, red bell pepper, and zucchini to the pot. Stir and cook for another 5 minutes until the vegetables start to soften.
Return the beef to the pot and pour in the canned diced tomatoes, beef broth, and red wine. Stir to combine.
Add the bay leaf, oregano, thyme, salt, and black pepper. Stir well.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 1 hour, or until the beef is tender.
Add the sliced black olives and chopped kale to the pot, covering again and cooking for another 10 minutes.
Remove from heat, discard the bay leaf, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 6211 mg | 270% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 41.0 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 6010 mg | 128% | |
*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.
