Low Sodium Hearty Stewed Meat with Vegetables

Savor the comforting flavors of our Low Sodium Hearty Stewed Meat with Vegetables, a nourishing one-pot meal that delivers all the cozy goodness of a classic stew without the excess salt. Tender chunks of beef chuck roast are slow-simmered to perfection alongside a medley of carrots, celery, potatoes, and peas in a savory, low-sodium beef broth enhanced with aromatic herbs like thyme and bay leaf. This wholesome recipe, which is both hearty and heart-conscious, takes just 30 minutes to prep and gently cooks for hours to develop a rich, flavorful depth. Perfect for family dinners or meal prep, this stew is best served with crusty bread or a crisp salad for a well-rounded, satisfying meal. Whether you're watching your sodium intake or simply craving a soul-warming dish, this low-sodium beef stew delivers in every spoonful.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds boneless beef chuck roast
• 2 tablespoons olive oil
• 2 large onions, chopped
• 4 garlic cloves, minced
• 3 large carrots, sliced
• 3 medium celery stalks, sliced
• 3 medium potatoes, cubed
• 4 cups low sodium beef broth
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Start by trimming any excess fat from the beef chuck roast and cut it into 1-inch cubes.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the beef chunks in batches and brown them on all sides, about 5 minutes per batch. Remove the beef and set aside.

Step 3

In the same pot, add the chopped onions and cook for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the sliced carrots, celery, and cubed potatoes. Cook for another 5 minutes, stirring occasionally.

Step 5

Return the browned beef to the pot, along with any accumulated juices. Add the low-sodium beef broth and tomato paste, stirring well to combine.

Step 6

Add the bay leaf, dried thyme, and black pepper to the pot. Bring the mixture to a gentle boil.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 2.5 to 3 hours. Stir occasionally and ensure the stew remains at a simmer without boiling over.

Step 8

About 15 minutes before the stew is done, add the frozen peas and stir them in. Allow the peas to heat through.

Step 9

After the stew has cooked and the meat is tender, remove the bay leaf. Adjust seasoning if needed, serving with a sprinkle of fresh parsley for garnish.

Step 10

Serve hot with a side of crusty bread or a simple green salad for a complete meal.

Nutrition Facts

Serving size	(3551.7g)

Amount per serving	% Daily Value*
Calories	3535.7

Total Fat 214.2g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 1552.3mg	0%
Total Carbohydrate 221.2g	0%
Dietary Fiber 39.7g	0%
Total Sugars 52.6g
Protein 199.7g	0%

Vitamin D 0IU	0%
Calcium 566.2mg	0%
Iron 35.2mg	0%
Potassium 8880.3mg	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: 53.4%

Protein: 22.1%

Carbs: 24.5%