Reduced Sodium Beef Stew
A hearty, flavorful beef stew with tender meat, aromatic vegetables, and a hint of red wine and lemon, perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- In a 5-quart Dutch oven, over medium heat, heat the oil.
- Cook the beef in batches, about half at a time, until browned on all sides.
- Remove the meat and set aside.
- In the same Dutch oven, cook the diced onion, celery, and minced garlic until browned, stirring occasionally.
- Stir in the diced tomatoes and the next seven ingredients: red wine, minced parsley, brown sugar, grated lemon peel, Italian seasoning, fennel seed, and cubed potatoes.
- Return the browned meat to the Dutch oven and bring to a boil.
- Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add the cubed potatoes and carrots, cook for an additional 30 minutes or until the meat and vegetables are tender, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water when simmering the stew. You can also substitute the beef with turkey or chicken for a lighter option. If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking. Serve with crusty bread to soak up the delicious juices.
Serving Suggestions
This reduced sodium beef stew pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, serve it alongside mashed potatoes or over rice. Consider garnishing with additional parsley for a fresh touch. You can also explore more American recipes for additional inspiration or variations.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat until heated through, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Reduced Sodium Beef Stew contains roughly 1224 calories, with 4g protein, 36g carbohydrates, and 118g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this beef stew?
Yes, you can adapt this recipe for a slow cooker. After browning the meat and vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. This will allow the flavors to meld beautifully and create a tender stew.
What type of beef is best for stew?
Chuck roast is the ideal cut for beef stew due to its rich marbling and flavor. It becomes tender and juicy when cooked low and slow. Other options include round or brisket, but avoid lean cuts like sirloin, as they can dry out during the cooking process.
How can I make this stew gluten-free?
To make the stew gluten-free, ensure that the dry red wine is gluten-free and substitute any flour-based thickeners with cornstarch or a gluten-free flour blend. Double-check the labels of all packaged ingredients to avoid hidden gluten sources.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).