Low Sodium Boeuf Bourguignon
Discover the rich and robust flavors of Low Sodium Boeuf Bourguignon, a heartwarming twist on the French classic that's perfect for those watching their salt intake. This recipe features tender beef chuck roast simmered in a savory blend of red wine, low sodium beef broth, and aromatic herbs like thyme and bay leaves. Packed with wholesome vegetables, including carrots, pearl onions, mushrooms, and creamy potatoes, this dish offers layers of comforting goodness without compromising on taste. Cooked low and slow in a Dutch oven or heavy pot, the result is a melt-in-your-mouth beef stew with a luscious sauce that’s thickened to perfection. Ideal for cozy gatherings or elegant dinners, serve this healthier version with crusty bread or steamed greens for a complete, satisfying meal. Keywords: low sodium, Boeuf Bourguignon, beef stew, French cuisine, healthy comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 large carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups red wine
- 2 cups low sodium beef broth
- 2 pieces bay leaves
- 1 teaspoon fresh thyme
- 1 cup pearl onions
- 1 pound mushrooms, quartered
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 medium potatoes, peeled and diced
Instructions
Cut the beef chuck roast into 1.5-inch cubes and pat them dry with a paper towel to help them brown better.
In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides for about 4-5 minutes per batch. Remove beef from the pot and set aside.
Add the remaining olive oil to the pot and reduce the heat to medium. Add the chopped onions and sliced carrots, cooking until the onions are translucent, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the garlic is fragrant.
Add the browned beef back to the pot. Pour in the red wine and beef broth, scraping the brown bits from the bottom of the pot with a wooden spoon.
Add the bay leaves, fresh thyme, and black pepper. Bring the mixture to a simmer, then cover the pot with a lid.
Transfer the pot to a preheated oven at 325°F (160°C). Cook for 1.5 hours to allow the flavors to meld and the beef to tenderize.
While the beef is cooking, in a separate skillet, sauté the pearl onions and mushrooms with a little olive oil over medium heat until they are golden brown, about 10 minutes. Set aside.
After 1.5 hours, remove the pot from the oven and add the sautéed pearl onions and mushrooms. Also, add the diced potatoes.
Return the pot to the oven and cook for another 1 hour, or until the beef is tender and the vegetables are cooked through.
If the sauce needs thickening, make a slurry by mixing the flour with a small amount of cold water, then stir it into the pot. Return to the oven for an additional 10 minutes.
Remove the bay leaves before serving and adjust seasoning to taste, keeping low sodium needs in mind.
Serve the Boeuf Bourguignon hot, garnished with fresh thyme if desired, alongside crusty bread or steamed green beans for a complete meal.
Nutrition Facts
Calories |
4079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 50.4 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 515 mg | 40% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 9825 mg | 209% | |
*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.
