Low Sodium Beef Stew with Red Wine and Root Vegetables

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

Low Sodium Beef Stew with Red Wine and Root Vegetables

Deeply browned beef chuck simmers low and slow with red wine, garlic, and tomato paste until it turns fork-tender, while carrots, parsnips, and baby potatoes soak up all that rich, wine-darkened broth. Searing the meat in batches builds a deep crust before it ever hits the braising liquid, and a long stint in the Dutch oven lets those flavors concentrate into something velvety and deeply savory. Fresh thyme and bay leaf perfume the pot as everything cooks down, and a scatter of chopped parsley at the end keeps the finished bowl bright. Since you're building the seasoning yourself from broth, wine, and aromatics rather than leaning on a pre-salted base, this stew is easy to keep in line with an added salt–free way of cooking. It's the kind of cold-weather dinner that tastes even better the next day, with a spoon-tender texture and a broth worth mopping up with crusty bread.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher 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.
½ tsp black pepper, freshly ground
3 tbsp all-purpose flour
3 tbsp olive oil, divided
1 large yellow onion, roughly chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
2 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
2 sprigs fresh thyme
1 bay leaf
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 lb baby potatoes, halved
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, add the beef in a single layer 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 repeat with the remaining batches, adding a splash more oil between batches if the pot looks dry.

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