Low Sodium Tender Beef in Rich Mushroom Sauce
Indulge in the comforting flavors of this *Low Sodium Tender Beef in Rich Mushroom Sauce*, a hearty and wholesome dish designed to be both flavorful and heart-healthy. Featuring perfectly seared beef chuck roast that’s slow-braised to fork-tender perfection, this recipe is enhanced by earthy baby bella mushrooms, aromatic garlic, and fresh thyme. A velvety sauce made with low sodium beef broth and a touch of balsamic vinegar brings depth without compromising on nutrition. Thickened to a luscious consistency with a simple cornstarch slurry and finished with unsalted butter, it’s perfect served over fluffy mashed potatoes, rice, or pasta. Ready in just over two hours, this savory meal is ideal for a cozy dinner and is also a great choice for health-conscious home cooks.
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Recipe Information
Ingredients
- 1.5 lbs Beef chuck roast (trimmed of fat)
- 2 tbsp Olive oil
- 2 cups Baby bella mushrooms (sliced)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2.5 cups Low sodium beef broth
- 1 tbsp Balsamic vinegar
- 1 tsp Fresh thyme (chopped)
- 0.5 tsp Black pepper (freshly ground)
- 1 leaf Bay leaf
- 1 tbsp Unsalted butter
- 1.5 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Pat the beef chuck roast dry with paper towels. Cut it into 2-inch chunks for even cooking and tenderness.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches to develop a rich brown crust, about 2-3 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook until browned and their moisture is released, about 5-7 minutes.
Stir in the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the low sodium beef broth and balsamic vinegar, scraping the bottom of the pot to release any browned bits. Stir in the fresh thyme, black pepper, and add the bay leaf.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the beef to braise for 2 hours, stirring occasionally, until it becomes fork-tender.
Once the beef is tender, remove the bay leaf. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the pot and simmer for 2-3 minutes until the sauce thickens.
Finish the sauce by stirring in the unsalted butter for added richness. Adjust seasoning with additional black pepper if needed.
Serve the tender beef and mushroom sauce over mashed potatoes, rice, or pasta, and garnish with fresh parsley for a burst of color and freshness.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.8 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4548 mg | 97% | |
*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.
