Low Sodium Spicy Beef Stew
Savor the bold and hearty flavors of this Low Sodium Spicy Beef Stew, a comfort food classic with a health-conscious twist. Packed with tender chunks of seared beef, vibrant vegetables like carrots, celery, and potatoes, and a rich tomato-based broth, this recipe brings the perfect balance of savory and spicy to your table. Seasoned with paprika, cayenne, and low sodium Worcestershire sauce, it's designed to deliver robust flavor without overwhelming salt content, making it ideal for those on a low sodium diet. With just 20 minutes of prep and a slow simmer that unlocks deep, satisfying flavors, this wholesome beef stew is perfect for cozy family dinners or meal prep for the week. Garnished with fresh parsley, this dish is as visually appealing as it is delicious. Healthy, flavorful, and easy to make, this spicy beef stew is sure to warm you up on chilly evenings!
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 Celery stalks, sliced
- 3 medium Russet potatoes, diced
- 4 cups Low sodium beef broth
- 1 14.5-ounce can Canned diced tomatoes, no salt added
- 2 tablespoons Tomato paste, no salt added
- 1 tablespoon Worcestershire sauce, low sodium
- 2 teaspoons Paprika
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add half the beef stew meat and sear until browned on all sides, about 3-4 minutes per batch. Remove and repeat with the second batch, adding an additional tablespoon of olive oil if needed. Set browned beef aside.
Reduce heat to medium and add diced onion to the same pot. Sauté for 3-4 minutes until softened, stirring occasionally. Add minced garlic and cook for another 1 minute until fragrant.
Stir in sliced carrots, celery, and potatoes. Cook for 5 minutes, letting the vegetables begin to soften slightly.
Return the seared beef to the pot and pour in the low sodium beef broth, diced tomatoes (including liquid), and tomato paste. Add Worcestershire sauce, paprika, cayenne pepper, black pepper, and the bay leaf. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1.5 to 2 hours. Stir occasionally and check that the beef becomes tender and the vegetables are fully cooked.
Remove and discard the bay leaf. Taste the stew and adjust the spice level with additional cayenne pepper if desired.
Ladle the stew into bowls and garnish with fresh chopped parsley. Serve warm and enjoy the low sodium, spicy goodness!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 41.2 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 8778 mg | 187% | |
*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.
