Low Sodium Hearty Beef Stew

Warm up your kitchen with this soul-satisfying recipe for Low Sodium Hearty Beef Stew, a perfect blend of rich flavors and heart-smart ingredients. Featuring tender, slow-cooked beef chuck roast, Yukon Gold potatoes, vibrant carrots, celery, and peas, this stew delivers comforting, homestyle goodness without the extra salt. The aromatic combination of garlic, thyme, rosemary, and bay leaf infuses a mouthwatering depth of flavor that develops over three hours of gentle simmering. This wholesome, nutrient-packed dish is brought together with a base of low-sodium beef broth and a touch of tomato paste for a velvety texture. Finished with a sprinkle of fresh parsley, this stew is ideal for a cozy family dinner or make-ahead meal prep, serving up to eight guests. Perfect for anyone seeking a healthy, low-sodium twist on classic comfort food.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 8

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium beef broth
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 Yukon Gold potatoes, cubed
• 0.5 teaspoon freshly ground black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes, trimming excess fat.

Step 2

Heat 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven.

Step 3

Brown the beef in batches, ensuring not to crowd the pan, about 5-7 minutes per batch. Remove the beef and set aside.

Step 4

Reduce the heat to medium and add the remaining olive oil. Add the diced onion, carrots, and celery to the pot, cooking until the onion is translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Stir in the tomato paste and cook for 2-3 minutes, allowing it to blend with the vegetables.

Step 7

Return the beef to the pot along with any accumulated juices.

Step 8

Pour in the low-sodium beef broth, and add the dried thyme, dried rosemary, bay leaf, and black pepper. Stir well to combine.

Step 9

Bring the stew to a gentle simmer and add the cubed Yukon Gold potatoes.

Step 10

Cover the pot, reduce the heat to low, and let it cook for about 2.5 hours, stirring occasionally, until the beef is tender and the flavors have melded together.

Step 11

Add the frozen peas and cook for an additional 10 minutes.

Step 12

Taste the stew, and adjust the seasoning if needed.

Step 13

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2717.4g)

Amount per serving	% Daily Value*
Calories	2943.2

Total Fat 213.6g	0%
Saturated Fat 77.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 1518.9mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 23.7g	0%
Total Sugars 34.0g
Protein 188.3g	0%

Vitamin D 0IU	0%
Calcium 439.8mg	0%
Iron 31.5mg	0%
Potassium 5405.6mg	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: 64.2%

Protein: 25.2%

Carbs: 10.6%