Low Sodium Beef Stew with Peas and Carrots
Warm up with a hearty bowl of Low Sodium Beef Stew with Peas and Carrots, a wholesome one-pot meal that's full of flavor without the excess salt. Tender chunks of beef simmered in a rich, low sodium beef broth mingle perfectly with vibrant carrots, sweet peas, and creamy potatoes for a comforting classic that’s also heart-health friendly. Infused with aromatic herbs like thyme and bay leaves, this stew achieves depth and richness while keeping sodium levels in check. A cornstarch slurry creates a luscious texture, ensuring every spoonful is as satisfying as it is nourishing. Perfect for meal prepping or family dinners, this recipe brings together savory warmth and balanced nutrition in less than three hours.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 whole medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 whole celery stalks, sliced
- 4 cups low sodium beef broth
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 1 teaspoon fresh thyme
- 0.5 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Once browned, remove the beef and set aside on a plate.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly softened, about 5 minutes.
Add the browned beef back into the pot. Stir in the low sodium beef broth and tomato paste, mixing well to combine.
Add the bay leaves, fresh thyme, and black pepper. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours, or until the beef is tender.
After 1.5 hours, add the diced potatoes and continue to simmer for another 20 minutes, or until the potatoes are fork-tender.
In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the stew to thicken the broth.
Five minutes before serving, add the frozen peas, stirring them into the stew. Allow the peas to heat through.
Remove and discard the bay leaves before serving. Serve the stew hot in bowls, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.9 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6141 mg | 131% | |
*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.
