1 cup of beef stew contains 235 calories.
How many calories are in a serving of beef stew with veggies made at home?
1 cup of homemade beef stew with potatoes, carrots, or dark green veggies has 16.7 grams of total carbs, 13.9 grams of net carbs, 16.3 grams of fat, 12.9 grams of protein, and 265 calories.
What is the calorie count of Beef Stew without Potatoes?
Beef Stew With Vegetables And No Potatoes (1 cup) has 11.8 grams of total carbohydrates, 9.1 grams of net carbohydrates, 7.2 grams of fat, 29.6 grams of protein, and 232 calories.
Are stews useful for losing weight?
Vegetables are the foundation of any nutritious stew. According to Persak, they add bulk and fiber to your meal, making you feel satisfied for longer while adding minimal calories, making them excellent for anyone trying to lose or maintain a healthy weight.
Carrots, onions, and potatoes are traditional stew vegetables, but don’t limit yourself to them. Experiment with seasonal items to broaden your appetite. “Add squash, zucchini, bell peppers, radishes, celery, broccoli, and any other seasonal vegetable,” Roberts suggests.
(An added bonus: According to the USDA’s SNAP-Ed Connection, in-season produce costs less than out-of-season produce.)
If you’re managing your carbs and calories, consider using pumpkin and other winter squashes (like acorn and butternut) instead of sweet potatoes, and cauliflower florets instead of white potatoes, according to Persak. According to the USDA, 1 cup of cubed raw pumpkin contains about 30 calories and less than 8 grams of carbs, whereas an equal amount of raw sweet potato contains 114 calories and nearly 27 grams of carbs.
Is homemade stew good for you?
Using more veggies and less meat is the secret to making this comfort food healthier. It’s still filling and filling, but it’s also high in fiber, vitamin A, and beta carotene. Make this over the weekend and eat it all week.
Season the beef well with salt and pepper. In a heavy, big Dutch oven, heat 1 teaspoon oil over medium-high heat. Add the beef to the pot in batches. Cook, stirring occasionally, until the meat is dark brown and easily removed from the pan. Then stir and cook for another 8 to 10 minutes, or until both sides are seared.
Transfer the meat to a plate with a slotted spoon. Rep with the rest of the meat. (If the bottom of the pan becomes too black, swirl in a little water or broth to loosen the browned bits, then pour over the cooked beef and continue.)
Reduce to a medium heat setting. Toss in the remaining teaspoon of oil in the pot. Combine the onions and celery in a large mixing bowl. Cook for 8 to 10 minutes, or until the onions begin to brown. Garlic should be added. Cook for about 30 seconds, or until aromatic. Combine the tomato paste and flour in a mixing bowl. Cook for one minute.
Raise the temperature to medium-high. Pour in the broth. Bring to a boil, scraping browned pieces from the pan’s bottom. Combine the meat, any accumulated juices, thyme, and bay leaf in a large mixing bowl. Bring to a low boil, then reduce to a low heat.
Cover the pot with a lid. Preheat oven to 350F. 1 hour of cooking Add the rutabagas and mix well. Cook for another 30 minutes, covered. Carrots and parsnips should be added at this point. Cook for another 30 minutes covered. Cook, covered, until the beef is fork-tender and the vegetables are fully cooked. Remove the dish from the oven.
352 calories per serving; 33 grams of protein; 37 grams of carbs; 10 grams of fiber; 8 grams of fat (3 grams saturated); 61 milligrams of cholesterol; 216 milligrams of sodium