Low Sodium Hearty Beef Roast Stew
Warm up with a bowl of this Low Sodium Hearty Beef Roast Stew, a comforting and wholesome dish perfect for family dinners or chilly evenings. Made with tender chunks of beef chuck roast, fresh vegetables like carrots, celery, and potatoes, and simmered in a flavorful low-sodium beef broth, this stew offers all the cozy satisfaction without the excess salt. The secret lies in the layers of natural flavors, enhanced by aromatics like garlic, onion, and a hint of dried thyme. Slowly simmered to fork-tender perfection, this recipe is not only heart-healthy but also incredibly easy to make in one pot, making cleanup a breeze. Serve it hot and garnish with fresh parsley for a nourishing, low-sodium meal packed with hearty goodness.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 3 stalks celery stalks
- 3 cloves garlic cloves
- 4 medium potatoes
- 4 cups low-sodium beef broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons parsley
Instructions
Cut the beef chuck roast into 1-inch cubes. Trim any excess fat.
Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set aside.
Peel and cut the potatoes into chunks and set aside.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Add the beef cubes in batches to avoid overcrowding. Brown the meat on all sides, then remove and set aside.
In the same pot, add the diced onions and sauté for about 2-3 minutes until they become translucent.
Add the garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1 minute, allowing it to coat the vegetables.
Pour in the low-sodium beef broth, stirring to deglaze and lift any browned bits from the bottom of the pot.
Return the browned beef to the pot along with any juices it released.
Add the bay leaf, black pepper, and dried thyme to the pot. Bring everything to a boil.
Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 2 hours.
After 2 hours, add the potatoes to the pot.
Continue cooking for an additional hour, or until the potatoes are tender and the beef is fork-tender.
Remove the bay leaf and taste for seasoning. Adjust with additional black pepper if desired.
Garnish with chopped parsley before serving.
Serve hot, enjoy your low-sodium hearty beef roast stew.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 36.6 g | ||
| Protein | 200.0 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 9030 mg | 192% | |
*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.
