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.
Meanwhile, melt butter in another large pot over medium heat.
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.)
Transfer stew to serving bowl. Sprinkle with parsley and serve
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!
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.
Meanwhile, melt butter in another large pot over medium heat.
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.)
Transfer stew to serving bowl. Sprinkle with parsley and serve
Thank you!