25+ Flavorful Holiday Low Sodium Stew Recipes Perfect for the Season

The holiday season is a time for gathering around the table, sharing good food, and creating cherished memories with family and friends.

While festive meals often feature rich, indulgent dishes, it’s possible to enjoy hearty, flavorful comfort food without compromising your health.

Enter low sodium stews: nourishing, hearty, and full of festive flavors that everyone can enjoy, regardless of dietary preferences or needs.

Whether you’re managing blood pressure, looking for ways to stay healthy during the holidays, or simply seeking recipes that are both delicious and balanced, these 25+ holiday low sodium stew recipes are here to inspire your holiday menu.

From classic beef and vegetable stews to vegetarian and vegan options, there’s something here to suit every taste.

Get ready to enjoy the warmth and joy of the season with recipes that bring everyone to the table.

25+ Flavorful Holiday Low Sodium Stew Recipes Perfect for the Season

Stews are the perfect holiday dish — warm, hearty, and ideal for sharing. With these 25+ low sodium stew recipes, you can ensure that your festive meals are as healthy as they are flavorful.

These recipes show that eating low sodium doesn’t mean sacrificing taste.

From nourishing vegetarian options to traditional meat-based dishes, there’s no shortage of comfort in these stews.

So, whether you’re serving a cozy family dinner or prepping for a festive gathering, these holiday stew recipes will make your holiday season even more special and satisfying.

Embrace the flavors, share the love, and enjoy every spoonful without any worries.

Low Sodium Winter Vegetable Stew

This hearty stew combines fresh, seasonal winter vegetables for a comforting, flavorful dish that is perfect for the holidays. Packed with wholesome ingredients, this recipe keeps sodium levels low while still delivering satisfying warmth and depth of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 sweet potato, diced
• 2 cups butternut squash, cubed
• 1 cup green beans, trimmed and halved
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until fragrant.
2. Stir in the carrots, parsnips, sweet potato, and butternut squash. Cook for 5 minutes, stirring occasionally.
3. Add the green beans, vegetable broth, thyme, rosemary, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the vegetables are tender.
4. Stir in the frozen peas and cook for an additional 5 minutes.
5. Garnish with fresh parsley before serving.

This winter vegetable stew is a wholesome, low-sodium option that delivers natural sweetness and earthy undertones from the vegetables and herbs. It’s a cozy dish perfect for family gatherings or quiet nights by the fire.

Low Sodium Lentil and Mushroom Stew

This rich and earthy stew combines hearty lentils with savory mushrooms, creating a perfect low-sodium dish for the holidays. Full of protein and fiber, it’s both nourishing and delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 cup diced tomatoes (no added salt)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 1 cup spinach, chopped
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook for 4–5 minutes until they release their juices.
3. Stir in the lentils, vegetable broth, diced tomatoes, smoked paprika, cumin, and oregano. Bring to a boil, then reduce heat to low and simmer for 30–35 minutes, or until the lentils are tender.
4. Add the spinach and lemon juice, cooking for an additional 3–4 minutes until the spinach is wilted.
5. Serve warm, garnished with fresh parsley.

This lentil and mushroom stew offers a wonderful balance of savory and smoky flavors, enhanced by fresh greens and herbs. It’s a perfect main dish or side for holiday tables.

Low Sodium Chicken and Barley Stew

This comforting chicken and barley stew is a holiday favorite, combining lean protein, whole grains, and an array of vegetables for a nutrient-rich and flavorful meal. Despite being low in sodium, this stew is deeply satisfying and filling.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 celery stalks, sliced
• 3 carrots, peeled and sliced
• 1/2 cup pearl barley, rinsed
• 4 cups low-sodium chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 2 cups kale, chopped
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 5–6 minutes, or until browned. Remove and set aside.
2. In the same pot, add the onion, garlic, celery, and carrots. Sauté for 5 minutes until softened.
3. Return the chicken to the pot and add the barley, chicken broth, sage, thyme, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 30–35 minutes, or until the barley is tender.
4. Stir in the kale and lemon juice, cooking for 5 more minutes until the kale is wilted.
5. Garnish with fresh dill before serving.

This stew is hearty yet light, with a satisfying blend of tender chicken, nutty barley, and vibrant greens. It’s ideal for festive meals or as a warm, nourishing comfort food during the holiday season.

Low Sodium Sweet Potato and Black Bean Stew

This vibrant stew is a perfect blend of sweet, smoky, and savory flavors. Featuring sweet potatoes, black beans, and a mix of spices, it’s a low-sodium dish that’s hearty, filling, and perfect for holiday gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups low-sodium vegetable broth
• 2 cups cooked black beans (or 1 can, rinsed)
• 1 cup diced tomatoes (no added salt)
• 1 teaspoon dried oregano
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until fragrant.
2. Stir in the sweet potatoes, red bell pepper, smoked paprika, cumin, and cayenne pepper, and cook for 5 minutes.
3. Add the vegetable broth, black beans, diced tomatoes, and oregano. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Stir in the lime juice and garnish with fresh cilantro before serving.

This sweet potato and black bean stew is a deliciously hearty option for those who want to keep sodium low without sacrificing bold flavors. It’s perfect for cozy holiday dinners or as a make-ahead meal for busy weeks.

Low Sodium Turkey and Wild Rice Stew

A holiday classic, this turkey and wild rice stew is rich in flavor yet gentle on sodium. It’s a fantastic way to use up leftover holiday turkey while adding whole grains and seasonal vegetables for a wholesome meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups cooked turkey, shredded
• 2 carrots, diced
• 2 celery stalks, sliced
• 1/2 cup uncooked wild rice, rinsed
• 4 cups low-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk or low-fat milk
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened.
2. Stir in the carrots, celery, and turkey, cooking for an additional 3 minutes.
3. Add the wild rice, chicken broth, thyme, and black pepper. Bring to a boil, then reduce the heat and simmer for 40–45 minutes, or until the rice is tender.
4. Stir in the almond milk and simmer for 5 more minutes to blend the flavors.
5. Garnish with fresh parsley before serving.

This stew is a satisfying combination of protein, whole grains, and fresh vegetables, offering a comforting, low-sodium alternative to traditional holiday fare.

Low Sodium Moroccan Chickpea Stew

Infused with warm spices and packed with vegetables, this Moroccan-inspired stew is a flavorful and aromatic addition to your holiday menu. The chickpeas add a protein boost, making it hearty yet light.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, rinsed
• 2 cups low-sodium vegetable broth
• 1 cup diced tomatoes (no added salt)
• 1/2 cup raisins
• Juice of 1/2 lemon
• 2 tablespoons fresh mint or cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 4–5 minutes.
2. Stir in the coriander, cumin, cinnamon, and turmeric, cooking for 1 minute until fragrant.
3. Add the carrots, zucchini, and bell pepper, cooking for 5 minutes.
4. Stir in the chickpeas, vegetable broth, diced tomatoes, and raisins. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the vegetables are tender.
5. Add the lemon juice and garnish with fresh mint or cilantro before serving.

This Moroccan chickpea stew is brimming with complex flavors and textures, making it a delightful and healthy centerpiece for holiday meals. It’s perfect for sharing with friends and family, especially those seeking low-sodium options.

Low Sodium Beef and Barley Stew

This hearty beef and barley stew is a comforting dish that’s ideal for the winter holidays. With tender chunks of beef, nutritious barley, and a medley of vegetables, it’s filling and rich in flavor, yet low in sodium.

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean beef stew meat, cut into cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup pearl barley, rinsed
• 4 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5–6 minutes. Remove the beef and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 3–4 minutes.
3. Stir in the carrots, celery, and barley. Cook for 2–3 minutes to combine the flavors.
4. Return the beef to the pot and add the beef broth, thyme, black pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the beef and barley are tender.
5. Stir in the frozen peas and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This beef and barley stew is perfect for cozy holiday dinners, offering a rich and comforting experience without the excess sodium. The combination of tender beef, hearty barley, and vibrant vegetables makes this stew a favorite for a hearty, low-sodium meal.

Low Sodium Spiced Pumpkin and Chickpea Stew

This stew is a unique twist on classic holiday flavors. Pumpkin and chickpeas are cooked with aromatic spices to create a warm, comforting dish that’s perfect for the holiday season and free from excessive sodium.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups pumpkin puree (fresh or canned with no added salt)
• 1 can (15 oz) chickpeas, rinsed
• 2 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 2 cups kale or spinach, chopped
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until fragrant.
2. Add the pumpkin puree, chickpeas, and vegetable broth. Stir in the cinnamon, cumin, nutmeg, cayenne (if using), turmeric, and black pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
3. Stir in the kale or spinach and cook for an additional 5 minutes until wilted.
4. Add the apple cider vinegar and stir to combine.
5. Serve warm, garnished with fresh cilantro.

This spiced pumpkin and chickpea stew is a festive dish full of flavors reminiscent of the holiday season. The subtle sweetness of pumpkin pairs beautifully with the spices and chickpeas, making it an ideal low-sodium dish for any holiday table.

Low Sodium Shrimp and Vegetable Stew

This light yet flavorful shrimp and vegetable stew is an elegant and nutritious dish, perfect for holiday gatherings. With a delicate broth infused with herbs and spices, it’s both satisfying and low in sodium.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 medium zucchini, sliced
• 1 cup corn kernels (fresh or frozen)
• 4 cups low-sodium vegetable or seafood broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 pound shrimp, peeled and deveined
• 1 tablespoon lemon juice
• 2 tablespoons fresh basil, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–4 minutes until soft.
2. Add the red bell pepper, cherry tomatoes, zucchini, and corn. Cook for 3–4 minutes until the vegetables begin to soften.
3. Pour in the broth and stir in the smoked paprika, oregano, and black pepper. Bring to a simmer and cook for 10 minutes.
4. Add the shrimp and cook for 3–4 minutes or until they turn pink and are fully cooked.
5. Stir in the lemon juice and garnish with fresh basil.

This shrimp and vegetable stew is a light, aromatic dish that’s perfect for holiday feasts or as a special meal for guests. The delicate flavors and minimal sodium content make it an excellent addition to any holiday menu.

Low Sodium Lentil and Spinach Stew

This hearty lentil and spinach stew is perfect for a comforting holiday meal. Packed with plant-based protein and vibrant flavors from herbs and spices, this dish is low in sodium and perfect for serving at festive gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup dry green or brown lentils, rinsed
• 1 can (15 oz) diced tomatoes (no added salt)
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 3 cups fresh spinach, chopped
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until translucent.
2. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until the lentils are tender.
3. Add the chopped spinach and cook for an additional 5 minutes, until wilted.
4. Stir in the lemon juice and garnish with fresh parsley.

This lentil and spinach stew is an excellent choice for a low-sodium holiday dish that’s rich in nutrients and full of warm, comforting flavors. The combination of lentils and spinach offers both texture and depth, making it perfect for a hearty meal.

Low Sodium Chicken and Vegetable Stew

This classic chicken and vegetable stew is ideal for holiday meals that need to be both comforting and low in sodium. Tender chicken breast, mixed vegetables, and a savory broth come together to create a satisfying dish perfect for serving a crowd.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast, cubed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 cup frozen peas
• 2 tablespoons fresh dill, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 5–6 minutes, or until browned. Remove the chicken and set aside.
2. Add the onion and garlic to the pot and sauté for 2–3 minutes.
3. Stir in the carrots, celery, and potatoes, and cook for 3–4 minutes.
4. Add the chicken broth, rosemary, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the green beans and cooked chicken to the pot and continue simmering for another 10 minutes.
6. Stir in the frozen peas and cook for 5 more minutes.
7. Garnish with fresh dill before serving.

This chicken and vegetable stew is a heartwarming dish that brings comfort and flavor to holiday tables while keeping sodium levels low. It’s a great way to enjoy a traditional stew that is both nourishing and satisfying.

Low Sodium Winter Squash and Chickpea Stew

This winter squash and chickpea stew is a flavorful, nourishing, and low-sodium dish perfect for holiday meals. The sweet, nutty flavors of winter squash are balanced with hearty chickpeas and a touch of warmth from spices, making it a crowd-pleasing addition to your festive spread.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups peeled and cubed winter squash (such as butternut or acorn)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups kale or Swiss chard, chopped
• 2 tablespoons tahini (optional, for serving)
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened.
2. Add the winter squash, chickpeas, vegetable broth, cinnamon, cumin, paprika, black pepper, and nutmeg. Stir well and bring to a boil.
3. Reduce the heat and simmer for 25–30 minutes, or until the squash is tender.
4. Stir in the kale or Swiss chard and cook for an additional 5–7 minutes until wilted.
5. Serve drizzled with tahini (if using) and garnished with fresh cilantro.

This winter squash and chickpea stew is an excellent low-sodium option that showcases the rich, sweet flavors of seasonal squash combined with hearty chickpeas. It’s perfect for a cozy holiday meal that’s both filling and full of nutrition.

Low Sodium Turkey and Sweet Potato Stew

This turkey and sweet potato stew is a flavorful, hearty, and nutritious dish, perfect for holiday meals. It’s low in sodium but still rich in taste, featuring tender turkey chunks, sweet potatoes, and a blend of seasonings to create a comforting bowl of goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 pound turkey breast or thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon ground sage
• 1/2 teaspoon ground thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the turkey and brown for 4–5 minutes. Remove the turkey and set aside.
2. Add the onion and garlic to the pot and sauté for 3–4 minutes until softened.
3. Stir in the sweet potatoes, carrots, and green beans. Cook for 2–3 minutes to combine the flavors.
4. Return the turkey to the pot and add the chicken broth, sage, thyme, paprika, and black pepper. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the vegetables are tender.
5. Stir in the lemon juice and garnish with fresh parsley before serving.

This turkey and sweet potato stew is perfect for holiday dinners, offering a balance of savory and sweet flavors. It’s hearty, comforting, and perfect for those looking for a low-sodium meal that still feels special.

Low Sodium Vegetable and Quinoa Stew

This vegetable and quinoa stew is packed with nutrients and is a perfect low-sodium holiday dish for vegetarians and meat-eaters alike. The hearty quinoa pairs well with the medley of colorful vegetables, making this stew both satisfying and nutritious.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 cup uncooked quinoa, rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups kale or spinach, chopped
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–4 minutes until they begin to soften.
2. Add the bell pepper, zucchini, and cherry tomatoes. Cook for 4–5 minutes, stirring occasionally.
3. Stir in the quinoa, vegetable broth, cumin, paprika, oregano, and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the quinoa is cooked and the vegetables are tender.
4. Add the kale or spinach and cook for an additional 5 minutes until wilted.
5. Stir in the lemon juice and garnish with fresh cilantro.

This vegetable and quinoa stew is a warm and colorful dish that’s perfect for holiday meals. The quinoa provides a nice, nutty texture, while the fresh vegetables add depth and vibrancy. This dish is hearty, yet light enough to leave room for dessert.

Low Sodium Beef and Mushroom Stew

This beef and mushroom stew is a savory, filling dish perfect for holiday feasts. Packed with tender beef, earthy mushrooms, and rich flavors from herbs, this stew is low in sodium but full of comforting taste.

Ingredients:

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into cubes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 medium potatoes, peeled and diced
• 1 cup carrots, sliced
• 4 cups low-sodium beef broth
• 1 teaspoon ground thyme
• 1/2 teaspoon ground rosemary
• 1/2 teaspoon black pepper
• 1/2 cup low-fat sour cream (optional, for serving)
• 2 tablespoons fresh thyme, chopped

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5–6 minutes. Remove the beef and set aside.
2. Add the onion and garlic to the pot and sauté for 2–3 minutes. Add the mushrooms and cook for an additional 3–4 minutes, until browned.
3. Stir in the potatoes and carrots, and cook for 2–3 minutes.
4. Return the beef to the pot and add the beef broth, thyme, rosemary, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender and the flavors meld together.
5. Serve with a dollop of low-fat sour cream (optional) and garnish with fresh thyme.

This beef and mushroom stew is a classic and comforting holiday dish that doesn’t compromise on taste while staying low in sodium. The tender beef, earthy mushrooms, and rich broth create a dish that will warm you up and leave everyone satisfied.

Note: More recipes​ are coming soon!