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Low Calorie Beef Stew

Wholesome Low Calorie Beef Stew for Cozy Nights In

This Low Calorie Beef Stew provides a hearty, nutritious meal for chilly evenings, combining lean beef and vegetables with effortless preparation.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Base
  • 2 pounds Beef Chuck Substitution Note: Brisket or round beef serve well too.
  • 1 medium White Onion Substitution Note: Yellow onion delivers a more robust flavor.
  • 3 medium Carrots Substitution Note: Use parsnips for a twist on taste.
  • 3 cloves Garlic Note: Fresh garlic enhances the dish, but garlic powder can work in a pinch.
  • 4 cups Low Sodium Beef Broth Substitution Note: Vegetable broth offers a lighter flavor alternative.
  • 2 tablespoons Tomato Paste Note: Crushed canned tomatoes can provide a different texture.
  • 2 tablespoons Worcestershire Sauce Substitution Note: Skip it for a gluten-free option or use a similar alternative.
  • 1 tablespoon Balsamic Vinegar Substitution Note: Red wine vinegar makes a nice alternative.
  • 1 teaspoon Thyme Substitution Note: Dried Italian seasoning can be a suitable swap.
Nutrient Boost
  • 2 cups Cauliflower Florets Substitution Note: Other low-carb veggies work well if desired.
  • 1 cup Frozen Peas Substitution Note: Mixed frozen vegetables can easily be incorporated without thawing.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by trimming any excess fat from the beef chuck, then cut it into 1-inch cubes for even cooking. Season the pieces generously with salt and pepper.
  2. In your Crockpot, layer the seasoned beef cubes along with the chopped white onion and sliced carrots. Add in the minced garlic, followed by the tomato paste, Worcestershire sauce, balsamic vinegar, beef broth, and dried thyme. Stir the mixture gently to combine every ingredient.
  3. Cover the Crockpot with its lid and set it to cook on low for 8 hours, or on high for 4 hours.
  4. About 30 minutes before the cooking time is up, bring a medium pot of water to a boil. Add the cauliflower florets and cook them until tender, around 10-12 minutes. Once soft, drain the florets and purée them until smooth.
  5. With 15 minutes remaining in the cooking process, open the Crockpot and stir in the puréed cauliflower and frozen peas.
  6. Once cooked, serve the beef stew piping hot right from the Crockpot or allow it to cool before transferring it to airtight containers for storage.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 30gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Allow any leftovers to cool completely before refrigerating or freezing to avoid condensation and sogginess.

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