Low Sodium Beef & Cabbage Stew with Lemon Parsley

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low Sodium Beef & Cabbage Stew with Lemon Parsley

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Ingredients

4 servings

1.5 lb beef chuck, cut into 1-inch cubes
½ tsp sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp olive oil
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
1 medium zucchini, cut into ½-inch half-moons
½ small green cabbage (about 4 cups), cored and cut into 1-inch pieces
4 cups beef bone broth
1 cup water
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
1 tbsp fresh lemon juice
1 tsp lemon zest
¼ cup fresh flat-leaf parsley, roughly chopped

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the sea salt and black pepper.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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