Low Sodium Hearty Stewed Meat with Vegetables
Warm up with a comforting bowl of Low Sodium Hearty Stewed Meat with Vegetables, a nutritious twist on classic comfort food. This recipe showcases tender chunks of beef chuck roast slowly simmered to perfection with an array of vibrant vegetables like carrots, celery, potatoes, and peas, all enriched by a rich low-sodium beef broth. Flavored with aromatic herbs like thyme and a hint of garlic, this heart-healthy stew delivers robust flavor without excess salt. With just 30 minutes of prep and a slow-cooking process that melds all the flavors together, it's an ideal make-ahead meal for busy weeknights or cozy family dinners. Serve it with crusty bread or a fresh green salad for a wholesome, satisfying meal that's perfect for any season.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 3 large carrots, sliced
- 3 medium celery stalks, sliced
- 3 medium potatoes, cubed
- 4 cups low sodium beef broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Start by trimming any excess fat from the beef chuck roast and cut it into 1-inch cubes.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the beef chunks in batches and brown them on all sides, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, add the chopped onions and cook for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced carrots, celery, and cubed potatoes. Cook for another 5 minutes, stirring occasionally.
Return the browned beef to the pot, along with any accumulated juices. Add the low-sodium beef broth and tomato paste, stirring well to combine.
Add the bay leaf, dried thyme, and black pepper to the pot. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 2.5 to 3 hours. Stir occasionally and ensure the stew remains at a simmer without boiling over.
About 15 minutes before the stew is done, add the frozen peas and stir them in. Allow the peas to heat through.
After the stew has cooked and the meat is tender, remove the bay leaf. Adjust seasoning if needed, serving with a sprinkle of fresh parsley for garnish.
Serve hot with a side of crusty bread or a simple green salad for a complete meal.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 52.6 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 8880 mg | 189% | |
*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.
