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Hearty Beef Stew

Heart Healthy Hearty Beef Stew Recipe

                   
Hearty Beef Stew
There is nothing like hearty beef stew to create a rich, cozy meal equipped with heart-healthy goodness. Tender meat, creamy potatoes, and perfectly seasoned vegetables come together in this saucy, gluten-free recipe.
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Ingredients
Recipe yields 6 servings
2 Tbsp olive oil
1 lb stew beef, cut into 1/2-inch pieces
5 large garlic cloves, minced
2 cups reduced-sodium beef broth (gluten free if needed)
3 1/2 cups water
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce (gluten free if needed)
1 bay leaf
1 Tbsp unsalted butter
2 lbs russet potatoes, peeled and cut into 1-inch cubes
1 large onion, chopped
2 cups diced peeled carrots, cut into 1/2-inch pieces
1 cup chopped celery
2 Tbsp chopped fresh parsley
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Directions
Step 1

In a heavy large pot, heat oil over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add broth, water, tomato paste, sugar, thyme, Worcestershire sauce and bay leaf and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.

Step 2

Meanwhile, melt butter in another large pot over medium heat.

Step 3

Add potatoes, onion, carrots and celery. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer, uncovered, until vegetables and beef are very tender, about 40 minutes. Discard bay leaf. Tilt pan and spoon off fat. (Stew can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to a simmer before serving.)

Step 4

Transfer stew to serving bowl. Sprinkle with parsley and serve

Time: 90 minutes
Servings: 6
Calories: 373
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:373
total fat:10g
sat fat:3g
cholesterol:47mg
sodium:292mg
total carb:43g
fibers:5g
proteins:28g

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About This Healthy Recipe

There’s nothing like a hearty beef stew to make you feel warm and cozy. And when you find a beef stew recipe that’s also healthy, it’s a win-win! This heart-healthy stew recipe is loaded with carrots, celery, onion and potatoes to add vitamins and fiber alongside the beef. It all cooks up in a gluten-free sauce that is also low in sodium, so it’s good for your heart. Most people think that beef stew is a meal that is off the table if they are trying to follow a low-fat diet, but this healthy stew recipe has only 3g of saturated fat. And at only 373 calories per serving, it fits nicely into a healthy eating plan if you’re trying to lose or maintain weight. Whether you’re looking for a stick-to-your-ribs weeknight meal or a special occasion dinner on a cold winter day, try this hearty beef stew – you won’t be sorry!

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Heart Healthy Hearty Beef Stew Recipe
Ingredients
Recipe yields 6 servings
2 Tbsp olive oil
1 lb stew beef, cut into 1/2-inch pieces
5 large garlic cloves, minced
2 cups reduced-sodium beef broth (gluten free if needed)
3 1/2 cups water
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce (gluten free if needed)
1 bay leaf
1 Tbsp unsalted butter
2 lbs russet potatoes, peeled and cut into 1-inch cubes
1 large onion, chopped
2 cups diced peeled carrots, cut into 1/2-inch pieces
1 cup chopped celery
2 Tbsp chopped fresh parsley
Directions
Step 1

In a heavy large pot, heat oil over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add broth, water, tomato paste, sugar, thyme, Worcestershire sauce and bay leaf and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.

Step 2

Meanwhile, melt butter in another large pot over medium heat.

Step 3

Add potatoes, onion, carrots and celery. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer, uncovered, until vegetables and beef are very tender, about 40 minutes. Discard bay leaf. Tilt pan and spoon off fat. (Stew can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to a simmer before serving.)

Step 4

Transfer stew to serving bowl. Sprinkle with parsley and serve

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