Low Sodium Hearty Venison Stew
Elevate your comfort food game with this Low Sodium Hearty Venison Stew, a perfect blend of bold flavors and wholesome ingredients designed to nourish and satisfy. Featuring tender chunks of venison slow-simmered in a rich, low-sodium beef broth, this stew is layered with earthy rosemary, thyme, and a hearty assortment of vegetables like carrots, celery, red potatoes, and sweet peas. Lightly coated in flour for a velvety texture, it offers an indulgent yet health-conscious option with minimal sodium. Whether you’re craving a cozy family dinner or need to impress your guests with a rustic dish, this stew is the ultimate crowd-pleaser. Ready in just over two hours, it pairs beautifully with crusty bread and makes plenty for leftovers! Perfect for anyone seeking heart-healthy recipes without compromising on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds venison stew meat
- 2 tablespoons olive oil
- 1 large onion
- 3 large carrots
- 3 celery stalks
- 3 garlic cloves
- 4 cups low sodium beef broth
- 4 red potatoes
- 2 bay leaves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 0.5 teaspoon black pepper
- 2 tablespoons plain flour
- 0.5 cup water
- 1 cup frozen peas
Instructions
Start by preparing your vegetables. Peel and chop the onion into medium chunks. Slice the carrots into 1/2 inch rounds. Chop the celery into 1/2 inch pieces. Mince the garlic cloves. Peel and cut the red potatoes into 1-inch cubes.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the venison stew meat in batches to avoid crowding, browning on all sides. Remove the meat from the pot once browned and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the onions become translucent, stirring occasionally.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Return the venison to the pot. Sprinkle the flour over the meat and vegetables and stir well to coat evenly.
Pour in the low sodium beef broth and 0.5 cups of water. Stir to combine, ensuring there are no flour lumps.
Add the cubed potatoes, bay leaves, rosemary, thyme, and black pepper. Give everything a good stir.
Bring the stew to a boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for about 2 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.
About 10 minutes before the stew is done, add the frozen peas, stirring them in.
Taste and adjust the seasoning, if necessary, keeping in mind the low sodium requirement.
Remove the bay leaves before serving.
Serve the stew hot, garnished with additional thyme or rosemary if desired.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 37.2 g | ||
| Protein | 311.8 g | 624% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 8299 mg | 177% | |
*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.
