Low Sodium Hearty Beef Stew with Mushrooms
Warm, comforting, and packed with flavor, this Low Sodium Hearty Beef Stew with Mushrooms is the ultimate one-pot meal for chilly days. Tender beef chuck is browned to perfection and simmered in a rich, savory broth alongside an abundance of wholesome vegetables like carrots, celery, potatoes, and earthy mushrooms. The low sodium beef broth ensures this stew is heart-healthy while still delivering deep, satisfying taste enhanced by garlic, thyme, and a touch of tomato paste. Thickened with a cornstarch slurry and finished with a sprinkle of fresh parsley, this easy-to-make recipe provides a nourishing dinner that’s perfect for feeding a crowd. Whether you’re seeking comfort food or flavorful low-sodium options, this hearty stew has all the bases covered.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 medium Carrots, peeled and sliced
- 3 stalks Celery stalks, sliced
- 3 cloves Garlic, minced
- 8 ounces Button mushrooms, quartered
- 2 medium Potatoes, diced
- 2 tablespoons Tomato paste
- 6 cups Low sodium beef broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add beef cubes in batches to avoid overcrowding, browning each piece on all sides. This should take about 5-7 minutes per batch. Remove browned meat from the pot and set aside.
In the same pot, reduce heat to medium and add the remaining tablespoon of olive oil. Add chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent and vegetables are beginning to soften.
Stir in the garlic and cook for 1 minute until fragrant.
Add mushrooms to the pot and cook for another 5 minutes until they start to release their moisture.
Stir in the tomato paste, and cook for an additional 2 minutes to deepen the flavor.
Return the browned beef to the pot. Add diced potatoes, low sodium beef broth, bay leaf, dried thyme, and black pepper. Stir to combine all ingredients.
Bring the stew to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 2 hours, or until the beef and vegetables are tender.
Mix cornstarch with cold water in a small bowl to form a slurry. Slowly stir the slurry into the stew to thicken it slightly. Cook for an additional 5 minutes.
Remove the bay leaf from the stew. Taste and adjust seasoning if necessary, remembering it is a low sodium dish.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 27.2 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 408 mg | 31% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 7613 mg | 162% | |
*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.
