Low Sodium Beef Stew with Peas

Savor the comforting flavors of this Low Sodium Beef Stew with Peas, a hearty and wholesome dish perfect for cozy dinners and meal prepping alike. Tender chunks of seared beef chuck roast simmer alongside vibrant carrots, celery, and baby potatoes in a rich, flavor-packed broth made with low sodium beef stock, tomato paste, and a touch of red wine. Herbs like thyme, rosemary, and bay leaf lend depth to the stew, while a final addition of sweet peas brightens up each spoonful. With minimal added salt, this recipe is a heart-healthy option that doesn’t compromise on taste. Ready in just 20 minutes of prep and a leisurely afternoon of simmering, this stew is as easy to make as it is satisfying. Top it off with fresh parsley and serve as a stand-alone meal or pair with crusty bread for the ultimate comfort food experience. Perfect for feeding a crowd or enjoying leftovers throughout the week!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 3 tablespoons extra virgin olive oil
• 1 large onion
• 3 large carrots
• 3 celery stalks
• 3 cloves garlic
• 1 pound baby potatoes
• 4 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the beef into 1-inch cubes, removing excess fat.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the beef cubes in batches until all sides are browned. Remove the beef to a plate and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Dice the onion, slice the carrots, and chop the celery. Mince the garlic.

Step 4

Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes, until the vegetables begin to soften.

Step 5

Add the beef back to the pot along with the beef broth, tomato paste, red wine, dried thyme, dried rosemary, and bay leaf. Stir to combine.

Step 6

Wash and quarter the baby potatoes. Add them to the pot.

Step 7

Increase the heat to high and bring the stew to a boil. Then reduce it to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Step 8

During the last 10 minutes of cooking, add the peas to the stew and stir gently.

Step 9

Remove the bay leaf, taste, and adjust the seasoning with more black pepper if needed.

Step 10

Chop the fresh parsley and sprinkle it over the stew before serving.

Nutrition Facts

Serving size	(3351.6g)

Amount per serving	% Daily Value*
Calories	3604.2

Total Fat 227.7g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 680.4mg	0%
Sodium 1424.6mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 28.0g	0%
Total Sugars 39.7g
Protein 197.4g	0%

Vitamin D 0IU	0%
Calcium 474.4mg	0%
Iron 34.6mg	0%
Potassium 7642.7mg	0%

*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.

Source of Calories

Fat: 58.3%

Protein: 22.5%

Carbs: 19.2%