Sugar-Free Hearty Stewed Meat with Vegetables

Indulge in the comforting flavors of Sugar-Free Hearty Stewed Meat with Vegetables, a wholesome and satisfying dish perfect for a cozy meal. Packed with tender chunks of beef chuck roast, nutrient-rich carrots, celery, and potatoes, this savory stew is slow-cooked in a subtly spiced tomato and low-sodium beef broth base, ensuring a flavor-rich bite in every spoonful. Free of added sugars, this recipe highlights the natural sweetness of vegetables, complemented by fragrant aromatics like garlic, thyme, and bay leaves. With its vibrant addition of peas and a fresh parsley garnish, this truly hearty stew is as nutritious as it is delicious. Perfect for meal prepping or a family dinner, this recipe is a must-try for those craving comfort food with a balanced, health-conscious twist.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

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.

Step 7

Return the seared beef to the pot, and add the bay leaves, dried thyme, sliced carrots, chopped celery, and cubed potatoes.

Step 8

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.

Step 9

About 10 minutes before serving, stir in the frozen peas and allow them to heat through.

Step 10

Once everything is tender and flavors have melded, remove the bay leaves, taste, and adjust seasoning if needed.

Step 11

Garnish the stew with chopped fresh parsley before serving. Serve hot.

Nutrition Facts

Serving size	(3196.0g)

Amount per serving	% Daily Value*
Calories	3513.5

Total Fat 213.4g	0%
Saturated Fat 77.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 680.4mg	0%
Sodium 3827.5mg	0%
Total Carbohydrate 209.4g	0%
Dietary Fiber 31.8g	0%
Total Sugars 38.3g
Protein 204.7g	0%

Vitamin D 0IU	0%
Calcium 500.9mg	0%
Iron 38.1mg	0%
Potassium 8357.2mg	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: 53.7%

Protein: 22.9%

Carbs: 23.4%