Hey there, stew lovers!
Are you craving something warm and hearty? I’ve got just the thing for you!
Today, I’m sharing my low sodium beef stew recipe.
It’s packed with flavor but easy on the salt—perfect for a cozy dinner.
Trust me, this dish will warm you right up.
Let’s dive into the recipe!
Ingredient Substitutions
For the all-purpose flour, almond flour or coconut flour can be used as gluten-free alternatives. These options may slightly alter the texture, so adjust the quantity as needed to achieve the desired thickness. Stew beef can be replaced with firm tofu or seitan for a vegetarian version, though this will change the flavor profile. Adjust cooking time accordingly, as plant-based proteins require less time to cook. Unsalted beef broth can be substituted with low-sodium vegetable broth for a vegetarian option or to further reduce sodium content. This swap will maintain the liquid base while altering the flavor slightly. For each substitution, consider adjusting seasonings to compensate for any changes in taste. These alternatives cater to gluten-free, vegetarian, and low-sodium dietary needs while preserving the stew’s hearty nature.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-480 minutes |
| Total Time | 255-500 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 30-40 g
- Carbohydrates: 80-90 g
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon black pepper, freshly ground (use in parts)
- 1 tablespoon olive oil
- 1 pound stew beef, cut into roughly ¾-1 inch cubes
- 3 1/2 cups unsalted beef broth
- 1/2 cup red wine vinegar
- 1/4 cup freshly brewed coffee
- 3 tablespoons tomato paste with no added salt
- 4 large celery stalks, chopped into ½-inch pieces, leaves set aside
- 3 large carrots, chopped into ½-inch pieces
- 3 small yukon gold potatoes, cut into quarters
- 1 large onion, chopped
- 3 bay leaves
Step 1: Prepare the Flour Mixture and Dredge the Meat
On a large plate or pie plate, combine flour, paprika, and ½ teaspoon of black pepper.
Mix well to ensure even distribution of the spices.
Dredge each piece of meat through the flour mixture, ensuring all sides are well-coated.
This will help create a savory crust when browning the meat.
Step 2: Brown the Meat
Heat olive oil in a large Dutch oven over medium heat.
Once the oil is hot but not smoking, place the floured meat into the Dutch oven.
Brown the meat on all sides for 3-5 minutes.
If necessary, work in batches to avoid overcrowding the pan.
This step is crucial for adding depth of flavor to your stew.
Once browned, transfer the meat to a 6-quart slow cooker.
Step 3: Deglaze and Create the Sauce
After removing the meat, deglaze the Dutch oven with beef broth, coffee, and red wine vinegar.
Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
Bring this mixture to a simmer over low heat.
Once it simmers, add the tomato paste and stir thoroughly to create a rich, flavorful sauce.
Step 4: Assemble the Stew in the Slow Cooker
Place the celery stalks, carrots, potatoes, onion, and bay leaves on top of the browned meat in the slow cooker.
Pour the prepared liquid mixture over the meat and vegetables.
Use a spoon to stir everything around, ensuring the sauce is well distributed among the ingredients and that the vegetables are tucked around the meat.
Step 5: Cook the Stew
Cover the slow cooker and set it to cook on low for 8 hours or on high for 4 hours.
This slow cooking process will allow the flavors to meld together beautifully, resulting in a tender and flavorful stew.
Step 6: Finish and Serve
Once cooking is complete, give the stew a final stir.
To serve, garnish the stew with reserved celery leaves for a fresh pop of color and taste.
Enjoy your delicious, hearty slow-cooked stew!
