Low Sodium Spicy Beef and Vegetable Stew
Warm up with a hearty bowl of Low Sodium Spicy Beef and Vegetable Stew, where bold flavors meet health-conscious choices. This comforting, slow-simmered dish features tender chunks of seasoned beef, vibrant veggies like carrots, potatoes, and red bell pepper, and a medley of fragrant spices, including smoked paprika, oregano, and crushed red pepper flakes for a spicy kick. The use of low-sodium beef broth and no-salt-added diced tomatoes ensures all the rich, savory goodness without excess salt, while fresh parsley provides a bright, herby finish. Perfect for cozy dinners or meal prep, this stew pairs beautifully with crusty bread or a crisp green salad. Packed with robust flavors and nutritious ingredients, it's an ideal choice for anyone seeking a heart-healthy, satisfying meal.
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Recipe Information
Ingredients
- 1 lb Beef chuck, trimmed and cut into 1-inch cubes
- 2 tbsp Olive oil
- 1 large Yellow onion, chopped
- 4 cloves Garlic, minced
- 3 medium Carrots, sliced into 1/2-inch rounds
- 3 stalks Celery, sliced
- 2 medium Russet potatoes, peeled and cubed
- 1 large Red bell pepper, diced
- 4 cups Low-sodium beef broth
- 1 14.5-oz can No-salt-added diced tomatoes, with juices
- 2 tbsp Tomato paste
- 1 tsp Paprika
- 1 tsp Smoked paprika
- 0.5 tsp Crushed red pepper flakes (adjust for desired spice level)
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 0.5 tsp Ground black pepper
- 2 leaves Bay leaves
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes lightly with black pepper (avoid adding salt) and sear them in the pot for 3-4 minutes per side until browned. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes, until softened and translucent.
Add the minced garlic and sauté for 1 minute, stirring to prevent burning.
Stir in the carrots, celery, potatoes, and red bell pepper. Cook for 5 minutes, stirring occasionally, to begin softening the vegetables.
Stir in the tomato paste, paprika, smoked paprika, crushed red pepper flakes, oregano, thyme, and ground black pepper. Cook for 1-2 minutes to bloom the spices.
Return the seared beef cubes to the pot along with any juices that have accumulated on the plate.
Pour in the low-sodium beef broth and no-salt-added diced tomatoes (with their juices). Add the bay leaves and stir to combine.
Increase the heat and bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.
Check the beef and vegetables for tenderness. If needed, continue simmering, uncovered, for an additional 15-20 minutes until the beef is tender and the flavors are fully developed.
Remove the bay leaves before serving. Taste and adjust the seasoning by adding more black pepper or spices if desired (avoid adding salt to keep it low sodium).
Serve hot, garnished with fresh parsley, alongside crusty bread or a small green salad if desired.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.7 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5411 mg | 115% | |
*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.
