Low Sodium Savory Beef and Potatoes
Savor the robust flavors of this Low Sodium Savory Beef and Potatoes recipe, a hearty and wholesome dish designed for health-conscious eaters who crave comfort food without excess salt. Tender chunks of beef chuck, perfectly cooked russet potatoes, and nutrient-packed carrots are simmered together in a fragrant blend of low sodium beef broth, tomato paste, and aromatic herbs like thyme, rosemary, and bay leaf. Finished with a rich, velvety broth thickened to perfection using a cornstarch slurry, this dish is both satisfying and heart-healthy. Ready in under two hours with minimal prep, it’s the ultimate one-pot meal that pairs beautifully with crusty bread or a fresh side salad. Garnished with vibrant parsley, this comforting dinner idea is perfect for busy weeknights or a cozy family gathering.
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Recipe Information
Ingredients
- 1 pound Beef chuck, cut into 1-inch cubes
- 2 large Russet potatoes, peeled and cubed
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 2 cups Low sodium beef broth
- 2 tablespoons Tomato paste
- 1 leaf Bay leaf
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef cubes and sear on all sides until browned, about 5-7 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the onion and cook until translucent, about 3-4 minutes.
Stir in the garlic and carrot, cooking for an additional 2 minutes until fragrant.
Return the beef to the pot, along with the potatoes, low sodium beef broth, tomato paste, bay leaf, black pepper, thyme, and rosemary.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and let it cook for 60-70 minutes, or until the beef is tender and the potatoes are cooked through.
In a small bowl, mix the cornstarch with water to create a slurry.
Add the slurry to the pot and stir well, cooking for another 3-4 minutes to thicken the stew.
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.8 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4948 mg | 105% | |
*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.
