Low Sodium Beef Stew Recipes

LOW SODIUM BEEF STEW

Steps:

• Cut and cube the meat to bite size pieces. Mix (coat) with flour, pepper and Italian seasoning.
• Add the olive oil to the instant pot and turn the sauté function to high. When the oil starts to shimmer add the meat and season with the pepper and Italian seasoning.
• Cook the meat until browned on all sides.
• Add the beef broth and wine to the instant pot and use a flat bottom spatula to deglaze and scrape the brown bits from the bottom of the pot.
• Add the remaining ingredients except for cornstarch and water.
• Cover and lock the lid on the instant pot. Ensure steam valve is closed.
• Set with manual button for 35 minutes, allow the pressure to release naturally for 10 minutes before doing a quick release of valve.
• Immediately after opening the pot, mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

HEALTHIER SLOW COOKER BEEF STEW I

Steps:

• Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
• Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.

RENAL-FRIENDLY BEEF STEW HOMEMADE

Steps:

• Mix flour, salt, pepper grilling blend in plastic bag.
• Put meat in the bag and shake.
• Saute coated meat in skillet w/olive oil.
• Put potatoes, carrots and onion in water to cover and bring to a boil.
• Add the coated meat and all drippings from the skillet in the pot with the vegetables.
• Cook until all are tender and serve.

HEALTHY BEEF STEW

Steps:

• In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.