Low Sodium Hearty Beef and Beans Stew
Warm up with a bowl of comforting **Low Sodium Hearty Beef and Beans Stew**, a wholesome twist on a classic favorite. This recipe combines tender chunks of beef, nutrient-packed vegetables, and a medley of kidney and great northern beans, all simmered in a rich, low-sodium broth to ensure bold flavor without extra salt. Aromatic herbs like thyme, oregano, and bay leaf enrich the stew, while garlic and fresh parsley lend a fragrant, fresh finish. Perfectly balanced in flavor and packed with protein and fiber, this savory stew is ideal for a cozy family dinner or meal prep. Plus, it's easy to make in a single pot, making cleanup a breeze. Serve it with crusty bread or a side salad for a filling yet heart-healthy meal.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups low sodium beef broth
- 1 14.5-ounce can canned no-salt-added diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can great northern beans, drained and rinsed
- to taste freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the beef cubes in batches and brown them on all sides, about 5 minutes per batch, then remove and set aside.
In the same pot, add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add in the minced garlic and cook for another 1 minute until fragrant.
Return the beef to the pot and pour in the low sodium beef broth and diced tomatoes with their juices.
Stir in the thyme, oregano, and bay leaf. Bring the mixture to a simmer.
Lower the heat, cover, and let it simmer gently for about 1.5 hours, stirring occasionally, until the beef is tender.
Add the kidney beans and great northern beans to the pot, stir to combine, and continue to cook for another 20 minutes.
Remove the bay leaf, season with freshly ground black pepper to taste, and stir in the chopped fresh parsley before serving.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 40.3 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7739 mg | 165% | |
*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.
