Low Sodium Hearty Beef Stew with Vegetables
Savor comfort in every bite with this Low Sodium Hearty Beef Stew with Vegetables, a wholesome and flavorful dish perfect for those aiming to reduce their sodium intake without compromising on taste. Packed with tender beef chuck roast, earthy potatoes, and garden-fresh veggies like carrots, celery, and onion, this one-pot wonder is simmered to perfection with aromatic herbs, no-salt-added diced tomatoes, and low-sodium beef broth. Ideal for chilly nights or cozy gatherings, this nutrient-rich stew strikes the perfect balance between hearty and healthy. Ready in about 3 hours, it's an easy-to-follow recipe that yields a deeply satisfying meal for the whole family. Garnish with fresh parsley and serve warm for an unforgettable bowl of comfort. Keywords: low sodium beef stew, healthy beef stew recipe, hearty vegetable stew.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 3 stalks celery stalks
- 4 medium potatoes
- 1 15-ounce can no-salt-added diced tomatoes
- 4 cups low-sodium beef broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the beef chuck roast and cut it into bite-sized cubes.
Heat the olive oil in a large pot over medium-high heat.
Add the beef cubes to the pot in batches, browning them on all sides. Remove each batch and set aside.
Chop the onion and garlic. Slice the carrots and celery, and dice the potatoes into chunks.
Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
Return the browned beef to the pot. Stir in the carrots, celery, and potatoes.
Add the no-salt-added diced tomatoes and low-sodium beef broth to the pot.
Stir in the bay leaves, dried thyme, and black pepper.
Bring the stew to a boil, then reduce the heat to low and cover with a lid.
Simmer the stew for 2.5 to 3 hours, stirring occasionally, until the beef is tender.
Discard the bay leaves before serving.
Garnish each serving with freshly chopped parsley.
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 39.8 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 9132 mg | 194% | |
*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.
