Low Fat Beef Hotpot

Warm up your kitchen with this hearty and nourishing Low Fat Beef Hotpot—a lighter twist on the classic comfort food. Packed with tender chunks of lean beef, vibrant root vegetables, and earthy herbs simmered to perfection in a rich, low-sodium beef stock, this hotpot delivers all the flavor without the extra fat. Wholesome ingredients like carrots, celery, and potatoes make it a complete, balanced meal, while a splash of Worcestershire sauce and fragrant bay leaves elevate the dish with layers of savory depth. Ready in just over two hours with minimal prep, this one-pot wonder is perfect for cozy family dinners or meal prep for the week. Serve it with crusty bread or steamed greens for a satisfying, low-fat feast that’s sure to please!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 grams lean beef stew meat
• 1 large onion
• 3 medium carrots
• 2 celery stalks
• 3 medium potatoes
• 3 cloves garlic
• 750 ml low-sodium beef stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Begin by preparing the vegetables: peel and chop the onion into large chunks, slice the carrots, chop the celery into small pieces, and peel and cube the potatoes.

Step 2

Mince the garlic cloves using a garlic press or by chopping finely with a knife.

Step 3

In a large heavy-based pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the lean beef stew meat to the pot and brown it on all sides, about 5 minutes. Remove the beef from the pot and set it aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Sauté them until the onion becomes translucent, around 5-7 minutes.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Return the browned beef to the pot. Add the tomato paste, stirring to coat the beef and vegetables evenly.

Step 8

Pour in the low-sodium beef stock and stir well, making sure to scrape up any browned bits from the bottom of the pot to add flavor.

Step 9

Add the Worcestershire sauce, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.

Step 10

Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.

Step 11

Cover the pot with a lid and let the hotpot simmer for about 1.5 hours, or until the beef becomes tender and the flavors meld together.

Step 12

Approximately 30 minutes before the hotpot is done, add the cubed potatoes to the pot, ensuring they are submerged in the liquid.

Step 13

Adjust seasoning to taste, removing bay leaves before serving.

Step 14

Serve hot with crusty bread or a side of steamed greens for a complete meal.

Nutrition Facts

Serving size	(2420.0g)

Amount per serving	% Daily Value*
Calories	1725.1

Total Fat 42.7g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 1.6g
Cholesterol 350mg	0%
Sodium 3601.0mg	0%
Total Carbohydrate 185.7g	0%
Dietary Fiber 25.3g	0%
Total Sugars 33.1g
Protein 158.8g	0%

Vitamin D 0IU	0%
Calcium 401.1mg	0%
Iron 24.0mg	0%
Potassium 6724.6mg	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: 21.8%

Protein: 36.0%

Carbs: 42.1%