Low Sodium Beef Hotpot
Indulge in the hearty and wholesome flavors of this **Low Sodium Beef Hotpot**, a comforting and nutritious one-pot meal perfect for any occasion. Made with tender chunks of lean beef chuck steak, vibrant vegetables like carrots, celery, and green beans, and seasoned with aromatic dried herbs, this recipe delivers robust taste without the extra sodium. Simmered slowly in a rich low-sodium beef broth enhanced with tomato paste and fresh parsley garnish, this dish is a show-stopping centerpiece for family dinners. Packed with fiber, protein, and a medley of natural flavors, this hotpot is not only a healthier option but also incredibly satisfying. Serve this easy-to-make, sodium-conscious hotpot on its own or with a slice of crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 1.5 pounds lean beef chuck steak
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 large celery stalks
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon ground black pepper
- 3 medium potatoes
- 1 cup green beans
- 1 cup frozen peas
- 0.25 cup fresh parsley
Instructions
Cut the beef chuck steak into 1-inch cubes and pat them dry with paper towels.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove each batch and set aside.
Dice the onion and mince the garlic cloves.
Peel and slice the carrots into rounds and roughly chop the celery stalks.
In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium. Sauté the onions until translucent, approximately 5 minutes. Add the garlic, carrots, and celery, continuing to sauté for another 5 minutes until the vegetables start to soften.
Return the browned beef to the pot. Add the low-sodium beef broth, tomato paste, bay leaf, thyme, rosemary, and ground black pepper. Bring the mixture to a gentle boil.
Lower the heat to a simmer, cover the pot, and let it cook for 1 hour, stirring occasionally.
Peel the potatoes and cut them into 1-inch cubes.
After 1 hour of simmering, add the potatoes, green beans, and frozen peas to the pot.
Continue cooking for another 30 minutes until the potatoes are tender and the flavors have melded together.
Remove the bay leaf, taste, and adjust the seasoning with more black pepper if needed.
Garnish with freshly chopped parsley before serving, offering a vibrant touch and added freshness.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 42.7 g | ||
| Protein | 218.2 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 8193 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
