This tasty low sodium beef stew recipe cuts down on the number of vegetables that would have to be chopped in a more traditional stew. If you yearn for pieces of carrots and celery in your stew, they can be added in small amounts and cooked with the onions. An extra half cup of beef broth should also be added. Adjust the sodium content of the stew accordingly.

4 servings: 303 mg. sodium per serving

1 pound lean ground beef
1/2 cup chopped onion
12 ounces russet potatoes, peeled and cut into 1/2 inch cubes
1 large clove garlic, minced
1 (14-1/2 oz) can no salt added diced tomatoes, undrained
1 cup low sodium beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt

Prep. Instructions

1. Combine the six spices in a bowl.

2. Have all other ingredients on hand.

Cooking Instructions

1. Crumble beef into a small stockpot. Add onion. Heat stockpot until beef starts to sizzle. Turn heat down to medium low. Cook, stirring often, until beef has lost its pink color. Break up meat into small pieces as it cooks. Drain fat.

2. Add remaining ingredients. Stir to combine. Bring mixture to a boil; turn heat down to simmer.

3. Cover and simmer until vegetables are tender, about 40 minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds