Beef stew

This recipe uses fresh vegetables, herbs, and low-sodium or no-salt-added canned goods to make a dish that’s lower in sodium and better for you!

Ingredients

4 medium russet potatoes, peeled and cut into bite-size pieces
1 small rutabaga, peeled and cut into bite-size pieces
4 small carrots, peeled and cut into bite-size pieces
2 large ribs celery, cut into bite-size pieces
1 large onion, diced
2 pounds beef stew meat, cut into 1-inch cubes
2 cups water
1 6-ounce can no-salt-added tomato paste
1 14.5-ounce can no-salt-added stewed tomatoes
1 teaspoon browning and seasoning sauce
2 dried bay leaves
2 tablespoons dry tapioca pearls
1 tablespoon dried parsley
1 teaspoon Worcestershire sauce
3 packets sodium-free instant beef broth

Directions

Preheat oven to 250 F.
Place potatoes, rutabaga, carrot, celery, onion and meat into a 3- to 5-quart oven-safe dish. Stir to combine.
In a medium mixing bowl, whisk together remaining ingredients. Pour sauce over vegetables and meat in oven-safe dish.
Cover and bake for 4 to 5 hours, stirring occasionally.
Remove bay leaves. Serve warm.

Makes 6 servings

Recipe contains: tomato paste may contain wheat

Carb choices per serving: 3

Source: Allina Health's Patient Education Department

Reviewed By: Allina Health's Patient Education Department

First Published: 09/05/2016

Last Reviewed: 09/05/2016

If you want this meal to cook all day while you’re away, use your slow cooker instead! Simply place the vegetables, meat and sauce in your slow cooker, stir and set your slow cooker on low. Let it cook for 7 to 8 hours or until meat and vegetables are cooked through.