Low Fat Hearty Beef Stew with Vegetables

Cozy up with a bowl of this Low Fat Hearty Beef Stew with Vegetables, a lighter twist on a classic comfort food that doesn’t skimp on robust flavor. Made with lean beef chuck, nutrient-packed vegetables like carrots, celery, and potatoes, and a savory blend of low-sodium beef broth and aromatics, this one-pot wonder is the ultimate satisfying meal for any season. The beef is seared to perfection before simmering with thyme, bay leaves, and a touch of low-sodium soy sauce, creating a rich, flavorful broth without excess fat. Frozen peas are added at the end for a pop of freshness, making every spoonful as wholesome as it is delicious. Ready in under 2.5 hours and perfect for meal prepping, this nourishing, low-fat stew is ideal for feeding the whole family. Serve it piping hot with crusty bread or a side salad for a balanced, heartwarming dinner!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds lean beef chuck
• 1 tablespoon olive oil
• 2 large onions
• 3 garlic cloves
• 4 medium carrots
• 3 celery stalks
• 3 medium potatoes
• 1 large bell pepper
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 1 tablespoon low-sodium soy sauce
• 1 cup frozen peas

Directions

Step 1

Trim excess fat from the beef chuck and cut into 1-inch cubes. Season the beef lightly with salt and pepper.

Step 2

Heat the olive oil in a large pot over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides, about 5 minutes per batch. Remove the beef from the pot and set aside.

Step 3

Peel and chop the onions, mince the garlic, and dice the carrots and celery. Peel and cut the potatoes into 1-inch pieces and chop the bell pepper.

Step 4

In the same pot, add the onions and garlic and sauté until onions are translucent, about 5 minutes.

Step 5

Add the carrots, celery, potatoes, and bell pepper. Stir and cook for another 5 minutes.

Step 6

Stir in the tomato paste and cook for 2 minutes, ensuring the vegetables are coated.

Step 7

Return the beef to the pot and pour in the low-sodium beef broth. Add the bay leaves, dried thyme, black pepper, and low-sodium soy sauce. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

Step 9

Add the frozen peas in the last 10 minutes of cooking. Stir and allow them to heat through.

Step 10

Remove the bay leaves before serving. Adjust seasoning with extra black pepper or salt if needed.

Step 11

Serve the stew hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3398.4g)

Amount per serving	% Daily Value*
Calories	2937.9

Total Fat 121.3g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 1.8g
Cholesterol 544.3mg	0%
Sodium 1947.9mg	0%
Total Carbohydrate 234.9g	0%
Dietary Fiber 42.5g	0%
Total Sugars 60.4g
Protein 220.9g	0%

Vitamin D 0IU	0%
Calcium 501.2mg	0%
Iron 32.4mg	0%
Potassium 8762.8mg	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: 37.5%

Protein: 30.3%

Carbs: 32.2%