Sugar-Free Spicy Beef Stew
Indulge in the hearty warmth of Sugar-Free Spicy Beef Stew, a wholesome dish packed with bold flavors and free from added sugar. This comforting recipe features tender chunks of seared beef chuck, aromatic garlic, and a medley of colorful vegetables including carrots, celery, and russet potatoes, all simmered in a rich, zesty broth infused with paprika, cayenne pepper, and cumin. With no sugar added, the natural sweetness of the fresh ingredients shines through, perfectly balanced by the vibrant spices and a hint of tang from diced tomatoes. Serve this satisfying stew piping hot, garnished with fresh parsley for a pop of color, and enjoy a meal that's as nourishing as it is delicious. Perfect for weeknight dinners or meal prep, this sugar-free beef stew is sure to become a healthy wintertime favorite!
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Recipe Information
Ingredients
- 2 pounds Beef chuck
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 large Garlic cloves
- 3 medium Carrots
- 2 medium Celery stalks
- 2 large Russet potatoes
- 4 cups Low-sodium beef broth
- 1.5 cups Diced tomatoes (no sugar added, canned or fresh)
- 2 tablespoons Tomato paste (no sugar added)
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the beef chuck into 1-inch chunks. Pat the pieces dry with paper towels and season with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Dice the onion and mince the garlic, then add both to the pot. Sauté for 3-4 minutes until softened and translucent.
Chop the carrots, celery, and potatoes into bite-sized pieces. Add the carrots and celery to the pot and sauté for another 3 minutes.
Stir in the tomato paste, paprika, cayenne pepper, ground cumin, and dried oregano, cooking for 1-2 minutes to toast the spices and coat the vegetables.
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes, then stir to combine. Add the bay leaf, cover the pot, and bring the mixture to a simmer.
Reduce the heat to low and let the stew simmer gently for 1 hour, stirring occasionally. After 1 hour, add the chopped potatoes and let the stew simmer for another 30-40 minutes until the potatoes are tender and the beef is fork-tender.
Taste the stew and adjust seasoning with additional salt and pepper as needed. Discard the bay leaf.
Garnish with freshly chopped parsley and serve hot, perhaps with a side of crusty bread or a light green salad if desired.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 6711 mg | 292% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 39.8 g | ||
| Protein | 273.1 g | 546% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 529 mg | 41% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 9042 mg | 192% | |
*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.
