Low Sodium Beef Stew with Peas
Cozy up with a hearty bowl of **Low Sodium Beef Stew with Peas**, a flavorful and health-conscious twist on a classic comfort food. This recipe delivers tender, slow-simmered beef chuck cubes, vibrant baby potatoes, and colorful carrots, all infused with the robust flavors of **garlic, rosemary, thyme**, and a splash of red wine. The addition of sweet peas at the finish brightens this one-pot meal, while the low-sodium beef broth ensures a heart-healthy option without compromising taste. Perfect for family dinners or meal prep, this stew is a wholesome, satisfying dish that balances savory depth with a touch of freshness from chopped parsley. Ready in under three hours, it’s a warm and nourishing option for any cozy evening.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons extra virgin olive oil
- 1 large onion
- 3 large carrots
- 3 celery stalks
- 3 cloves garlic
- 1 pound baby potatoes
- 4 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Cut the beef into 1-inch cubes, removing excess fat.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the beef cubes in batches until all sides are browned. Remove the beef to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes, until the vegetables begin to soften.
Add the beef back to the pot along with the beef broth, tomato paste, red wine, dried thyme, dried rosemary, and bay leaf. Stir to combine.
Wash and quarter the baby potatoes. Add them to the pot.
Increase the heat to high and bring the stew to a boil. Then reduce it to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
During the last 10 minutes of cooking, add the peas to the stew and stir gently.
Remove the bay leaf, taste, and adjust the seasoning with more black pepper if needed.
Chop the fresh parsley and sprinkle it over the stew before serving.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 39.7 g | ||
| Protein | 197.4 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7643 mg | 163% | |
*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.
