Low Sodium Hearty Beef Stew
Indulge in the rich, comforting flavors of this **Low Sodium Hearty Beef Stew**, a perfect dish for those seeking a healthier twist on a classic comfort food. Made with tender chunks of beef chuck roast, a medley of fresh vegetables like carrots, celery, and Yukon Gold potatoes, and seasoned with aromatic herbs like thyme and rosemary, this stew achieves incredible depth without relying on excess salt. Slow-simmered in low-sodium beef broth for hours, the result is a velvety, flavorful dish that will warm your soul. Garnished with vibrant parsley, it's as visually appealing as it is delicious. Ideal for meal preppers and families alike, this low-sodium recipe serves up to eight, making it perfect for cozy gatherings or leftovers throughout the week. Plus, the addition of frozen peas at the end adds a burst of sweetness and color, rounding out the dish beautifully. For a hearty, wholesome meal with a health-conscious twist, this beef stew is sure to be a winner.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 Yukon Gold potatoes, cubed
- 0.5 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming excess fat.
Heat 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven.
Brown the beef in batches, ensuring not to crowd the pan, about 5-7 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium and add the remaining olive oil. Add the diced onion, carrots, and celery to the pot, cooking until the onion is translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to blend with the vegetables.
Return the beef to the pot along with any accumulated juices.
Pour in the low-sodium beef broth, and add the dried thyme, dried rosemary, bay leaf, and black pepper. Stir well to combine.
Bring the stew to a gentle simmer and add the cubed Yukon Gold potatoes.
Cover the pot, reduce the heat to low, and let it cook for about 2.5 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Add the frozen peas and cook for an additional 10 minutes.
Taste the stew, and adjust the seasoning if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 936 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.
