Prep, cook, and total time	Calories per serving
Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes	Approximately 350 calories Lean beef: ~180 calories Potatoes: ~110 calories Carrots: ~40 calories Olive oil: ~20 calories

Ingredients

• 1 lb lean beef, cubed
• 2 tbsp olive oil
• 3 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 tsp dried thyme
• ½ tsp black pepper
• 2 bay leaves

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Instruction

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until fragrant, about 2 minutes.
3. Return beef to the pot and add carrots, potatoes, thyme, and black pepper. Stir well to combine.
4. Pour in the low-sodium beef broth and add bay leaves. Bring to a boil, then reduce heat to low and cover.
5. Simmer for 1 hour 30 minutes, stirring occasionally, until beef and vegetables are tender.
6. Remove bay leaves before serving. Enjoy warm for a hearty, blood pressure-friendly meal.

Photos

Extra tips

Flavor variations

• Herb Boost: Add rosemary or parsley for extra depth of flavor.
• Veggie Swap: Include parsnips or celery for additional texture.
• Spice It Up: Add a pinch of cayenne for a slight kick.
• Thickener: Use a small amount of cornstarch or mashed potatoes to thicken the stew if desired.

Storage tips

• Store leftover stew in an airtight container in the refrigerator for up to 3 days.
• Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop or microwave until warmed through.

Nutritional insight

• Lean beef provides high-quality protein and essential nutrients like iron and zinc.
• Carrots are rich in beta-carotene, promoting good vision and immune support.
• Potatoes offer complex carbohydrates and potassium, helping regulate blood pressure levels.
• Low-sodium broth helps enhance flavor while keeping sodium levels in check.