Low Sodium Hearty Beef Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

This deeply savory braise starts with beef chuck seared until deeply browned, then built up with sautéed onion, celery, and garlic before tomato paste and a splash of apple cider vinegar bring brightness and depth to the pot. Carrots and turnips soften into the rich beef bone broth as it simmers low and slow for nearly two hours, until the meat turns fork-tender and practically falls apart. Fresh thyme and bay leaf infuse the broth throughout the cook, while a simple arrowroot slurry at the end thickens everything into a glossy, spoon-coating stew. Finished with a scattering of fresh parsley, it's the kind of cold-weather dinner that tastes like it simmered all day, because it did. This one's a great pick if you're watching your sodium intake, since the flavor here comes from real browning, aromatics, and slow cooking rather than a heavy hand with the shaker.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1½-inch cubes
1 tsp 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
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp apple cider vinegar
4 cups beef bone broth
3 medium carrots, cut into 1-inch pieces
3 medium turnips, peeled and cut into 1-inch cubes
2 sprigs fresh thyme
1 bay leaf
2 tbsp arrowroot powder
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches 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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