Low Sodium Classic Braised Beef
Discover the savory comfort of **Low Sodium Classic Braised Beef**, a healthier take on the traditional dish without compromising flavor. Featuring tender beef chuck roast, slow-braised in a robust blend of aromatic vegetables, garlic, red wine, and low sodium beef broth, this recipe delivers melt-in-your-mouth perfection. Perfectly seasoned with bay leaves and fresh thyme, this hearty meal is ideal for special occasions or family dinners. The gentle, oven-braised cooking method ensures rich, complex flavors while keeping the dish light on sodium, making it an excellent choice for those seeking heart-healthy options. Serve it alongside your favorite sides, and don’t forget the final touch of chopped parsley for a burst of freshness. With its simple preparation and soulful taste, this classic dish is bound to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 4 pieces Garlic cloves, minced
- 1 piece Large onion, chopped
- 3 pieces Carrots, peeled and cut into chunks
- 2 pieces Celery stalks, cut into chunks
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Low sodium beef broth
- 2 pieces Bay leaves
- 4 pieces Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 325°F (160°C).
Season the beef chuck roast with black pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat.
Sear the beef on all sides until a deep brown crust forms, approximately 4-5 minutes per side. Remove the beef and set aside.
In the same pot, add the minced garlic, chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the tomato paste and continue cooking for another 2 minutes.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the low sodium beef broth, bay leaves, and thyme sprigs. Bring the mixture to a simmer.
Return the beef roast to the pot, nestling it into the vegetables and braising liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Braise the beef in the oven for about 3 hours, or until the meat is fall-apart tender.
Once cooked, remove the beef from the pot and let it rest for a few minutes.
Optional: Strain the braising liquid to remove the vegetables, returning the liquid to the pot and simmering to thicken if desired.
Slice the beef and serve with the braising liquids. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 932 mg | 20% | |
*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.
