Low Sodium Hearty Liver Stew
Warm up with a wholesome and flavorful **Low Sodium Hearty Liver Stew**, a nutrient-packed dish that's perfect for anyone looking to enjoy a satisfying, low-sodium meal. Featuring tender bites of beef liver, hearty russet potatoes, and a medley of carrots and celery, this stew is slow-simmered in a tomato-infused low-sodium beef broth to create a rich and comforting depth of flavor. Enhanced with aromatics like garlic, bay leaf, and thyme, it’s a delightful balance of earthy and savory goodness. Ideal for anyone seeking a heart-healthy, iron-rich meal, this one-pot wonder is easy to prepare and pairs beautifully with whole-grain bread or a crisp green salad. Perfect for cozy dinners, this recipe is a nourishing way to enjoy a classic comfort food with a healthier twist.
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Recipe Information
Ingredients
- 500 grams Beef liver
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 large Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 medium Celery stalks, chopped
- 1 large Russet potato, cubed
- 4 cups Low-sodium beef stock
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon Thyme
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Cut into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the liver pieces and brown them on all sides, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, sliced carrots, and chopped celery to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften.
Stir in the cubed potato, making sure to mix all the ingredients well.
Pour in the low-sodium beef stock and add the tomato paste, stirring to combine.
Return the browned liver pieces to the pot. Add the bay leaf, thyme, and black pepper.
Bring the stew to a simmer, then cover the pot with a lid and reduce the heat to low.
Let the stew cook for 1 hour and 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Remove the bay leaf and discard. Adjust seasoning if needed.
Garnish the stew with fresh chopped parsley before serving.
Serve warm with your choice of whole-grain bread or a leafy green salad.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.9 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 329 mg | 25% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4076 mg | 87% | |
*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.
