Heart-Healthy Spicy Beef and Vegetable Stew

Warm up your soul with this robust Heart-Healthy Spicy Beef and Vegetable Stew, an irresistibly flavorful dish that’s as nutritious as it is satisfying. Made with tender lean beef, a vibrant medley of vegetables, and bold spices like cumin, smoked paprika, and crushed red pepper flakes, this stew delivers a tantalizing kick while supporting heart health. Slow-simmered in low-sodium beef broth with juicy diced tomatoes, potatoes, and aromatic bay leaves, this one-pot wonder is packed with rich, comforting flavors and nourishing ingredients. Perfect for cozy dinners or meal prep, this hearty stew is garnished with fresh parsley for a final burst of brightness. Low in sodium yet high in taste, it’s an excellent choice for health-conscious food lovers seeking a wholesome, spicy twist on classic beef stew.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 450 grams Lean beef stew meat
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 medium Carrots, sliced
• 3 stalks Celery stalks, sliced
• 1 medium Red bell pepper, diced
• 400 grams Tomatoes, low-sodium canned, diced with juice
• 4 cups Low-sodium beef broth
• 1 large Russet potato, peeled and diced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Crushed red pepper flakes
• 2 leaves Bay leaves
• 3 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Ground black pepper
• 0 to taste Salt, optional

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Add the lean beef stew meat in batches to avoid overcrowding. Sear for 2-3 minutes on each side until browned. Remove the beef and set aside.

Step 3

Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the pot.

Step 4

Add the diced onion and garlic. Sauté for 3-4 minutes until fragrant and softened.

Step 5

Stir in the sliced carrots, celery, and diced red bell pepper. Cook for an additional 5 minutes, stirring occasionally.

Step 6

Add the ground cumin, smoked paprika, and crushed red pepper flakes to the vegetables. Cook for 1 minute until the spices are toasted and aromatic.

Step 7

Return the seared beef to the pot, along with the diced canned tomatoes (including their juice) and the low-sodium beef broth. Stir to combine.

Step 8

Add the diced potato and bay leaves. Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 75-90 minutes, or until the beef is tender and the vegetables are fully cooked.

Step 9

Stir the stew occasionally and check for seasoning. Add ground black pepper and salt (if using) to taste.

Step 10

Remove the bay leaves before serving. Garnish with fresh parsley and enjoy your heart-healthy spicy beef and vegetable stew!

Nutrition Facts

Serving size	(2703.5g)

Amount per serving	% Daily Value*
Calories	1506.7

Total Fat 55.9g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 315mg	0%
Sodium 3354.3mg	0%
Total Carbohydrate 122.0g	0%
Dietary Fiber 23.6g	0%
Total Sugars 36.1g
Protein 141.8g	0%

Vitamin D 0IU	0%
Calcium 405.3mg	0%
Iron 20.7mg	0%
Potassium 5464.1mg	0%

*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.

Source of Calories

Fat: 32.3%

Protein: 36.4%

Carbs: 31.3%