Sugar-Free Hearty Stewed Meat with Vegetables
Indulge in the comforting flavors of this **Sugar-Free Hearty Stewed Meat with Vegetables**, a wholesome and nutritious meal that's as satisfying as it is nourishing. Tender chunks of seared beef chuck roast are simmered to perfection with a medley of vibrant vegetables, including sweet carrots, earthy celery, and creamy russet potatoes. A savory base of aromatic garlic, onions, and rich tomato paste enhances the robust flavor, while low-sodium beef broth keeps it light yet satisfying. Infused with classic herbs like thyme and bay leaves, and finished with vibrant peas and fresh parsley, this sugar-free stew is ideal for anyone seeking a homey, healthy comfort dish. Ready in just over 2.5 hours and perfect for sharing, it’s the ultimate make-ahead recipe for cozy family dinners or meal prepping.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 3 medium Carrots
- 3 Celery stalks
- 2 large Russet potatoes
- 4 cups Low-sodium beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Chopped fresh parsley
Instructions
Begin by cutting the beef chuck roast into 1-inch cubes, trimming away any excess fat. Pat the cubes dry with paper towels to ensure they sear properly.
In a large heavy-based pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes until they are browned on all sides, about 5 minutes per batch. Remove the beef from the pot and set aside.
Dice the yellow onion and mince the garlic cloves. Slice the carrots into 1/2-inch thick rounds, chop the celery stalks, and cut the potatoes into 1-inch cubes. Keep these ingredients ready.
In the same pot, reduce the heat to medium and add the diced onion. Cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste, mixing well with onions and garlic, followed by the low-sodium beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Return the seared beef to the pot, and add the bay leaves, dried thyme, sliced carrots, chopped celery, and cubed potatoes.
Season the stew with salt and black pepper, and bring it to a gentle simmer. Cover the pot with a lid and let it cook gently on low heat for about 2 hours, or until the beef is tender and the vegetables are cooked through.
About 10 minutes before serving, stir in the frozen peas and allow them to heat through.
Once everything is tender and flavors have melded, remove the bay leaves, taste, and adjust seasoning if needed.
Garnish the stew with chopped fresh parsley before serving. Serve hot.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 38.3 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 8357 mg | 178% | |
*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.
