Low Sodium Spicy Beef and Vegetable Stew

Savor the bold flavors of a comforting **Low Sodium Spicy Beef and Vegetable Stew**, a heart-healthy twist on a classic favorite that's packed with tender beef, vibrant vegetables, and a perfectly balanced medley of spices. This wholesome recipe features lean, seared beef chuck paired with nourishing ingredients like carrots, celery, and red bell peppers, all simmered in a rich base of low-sodium beef broth and no-salt-added diced tomatoes. The smoky depth of paprika, the gentle warmth of crushed red pepper flakes, and fragrant herbs like oregano and thyme combine to create a deeply satisfying, aromatic dish. Perfect for cozy family dinners or meal prepping, this stew requires minimal salt while delivering maximum flavor. Serve it hot, garnished with fresh parsley, alongside crusty bread or a refreshing green salad for a crowd-pleasing, yet nutritious meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 lb Beef chuck, trimmed and cut into 1-inch cubes
• 2 tbsp Olive oil
• 1 large Yellow onion, chopped
• 4 cloves Garlic, minced
• 3 medium Carrots, sliced into 1/2-inch rounds
• 3 stalks Celery, sliced
• 2 medium Russet potatoes, peeled and cubed
• 1 large Red bell pepper, diced
• 4 cups Low-sodium beef broth
• 1 14.5-oz can No-salt-added diced tomatoes, with juices
• 2 tbsp Tomato paste
• 1 tsp Paprika
• 1 tsp Smoked paprika
• 0.5 tsp Crushed red pepper flakes (adjust for desired spice level)
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 0.5 tsp Ground black pepper
• 2 leaves Bay leaves
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

Season the beef cubes lightly with black pepper (avoid adding salt) and sear them in the pot for 3-4 minutes per side until browned. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes, until softened and translucent.

Step 4

Add the minced garlic and sauté for 1 minute, stirring to prevent burning.

Step 5

Stir in the carrots, celery, potatoes, and red bell pepper. Cook for 5 minutes, stirring occasionally, to begin softening the vegetables.

Step 6

Stir in the tomato paste, paprika, smoked paprika, crushed red pepper flakes, oregano, thyme, and ground black pepper. Cook for 1-2 minutes to bloom the spices.

Step 7

Return the seared beef cubes to the pot along with any juices that have accumulated on the plate.

Step 8

Pour in the low-sodium beef broth and no-salt-added diced tomatoes (with their juices). Add the bay leaves and stir to combine.

Step 9

Increase the heat and bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.

Step 10

Check the beef and vegetables for tenderness. If needed, continue simmering, uncovered, for an additional 15-20 minutes until the beef is tender and the flavors are fully developed.

Step 11

Remove the bay leaves before serving. Taste and adjust the seasoning by adding more black pepper or spices if desired (avoid adding salt to keep it low sodium).

Step 12

Serve hot, garnished with fresh parsley, alongside crusty bread or a small green salad if desired.

Nutrition Facts

Serving size	(2541.7g)

Amount per serving	% Daily Value*
Calories	2050.0

Total Fat 123.3g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 340.2mg	0%
Sodium 1097.4mg	0%
Total Carbohydrate 142.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 27.7g
Protein 112.7g	0%

Vitamin D 0IU	0%
Calcium 356.6mg	0%
Iron 21.0mg	0%
Potassium 5411.0mg	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: 52.1%

Protein: 21.2%

Carbs: 26.8%