Low Sodium Beef Stew

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This low sodium beef stew recipe is a cozy salt free dinner, slow simmered in a thick broth with vegetables. A fantastic supper that slow cooks on the stove, easy enough to make for a weeknight meal. Loaded with vegetables and spices, this beef stew is pure salt free comfort food.

5 from 9 votes

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course dinner

Cuisine American

Servings servings

Calories 362 kcal

Equipment

Dutch Oven
Slotted Spoon

Ingredients

2 lbs beef stew meat diced into 1 inch cubes
1 tablespoon olive oil
2 sweet onion sliced
4 cloves garlic minced
3 carrots chopped
1.5 lbs yellow potatoes diced into 1/2 inch cubes
1 pint mushrooms sliced
4 cups No-Salt-Added Vegetable Stock
2 cups red wine
6 ounces No-Salt-Added Tomato Paste
1 tablespoon low sodium Worcestershire sauce
1 teaspoon Herbs de Provence or substitute thyme
2 bay leaves
1 cup peas
½ cup parsley

Instructions

In a Dutch oven, add the meat and sear on medium-to-high heat until the cubes of meat are charred on the outside. Using a slotted spoon, transfer the meat into a mixing bowl, and set aside.
In the same Dutch oven, add the olive oil, onions, garlic, and carrots. Sauté over low heat for 7 to 8 minutes until vegetables begin to soften.
Add the potatoes, mushrooms, vegetable stock, red wine, tomato paste, Worcestershire sauce, Herbs de Provence, cooked meat, and bay leaves and bring to a boil. Allow the stew to boil down over high heat for 30 minutes, uncovered.
After 30 minutes, cover the stew and simmer for 1 hour.
Remove the bay leaves, and add the peas and parsley before serving. Serve hot. Leftovers will last for up to 2 days in the refrigerator.

Video

Notes

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Nutrition

Calories: 362kcalCarbohydrates: 31gProtein: 31gFat: 8gSaturated Fat: 2gCholesterol: 70mgSodium: 135mgFiber: 6gSugar: 8gCalcium: 77mgIron: 5mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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