25+ Healthy Sunday Low Sodium Beef Stew Recipes for a Perfect Meal

Sunday is the perfect day to slow down, unwind, and enjoy a comforting meal with family or friends. One dish that has stood the test of time as a comforting favorite is beef stew.

But, if you’re looking for a healthier alternative that’s kind to your heart and waistline, low-sodium beef stew recipes are the way to go.

By using lean cuts of beef, fresh vegetables, and low-sodium broth, you can enjoy a rich and savory stew without the added salt.

This collection of 25+ Sunday Low Sodium Beef Stew Recipes offers a variety of delicious and nutritious ways to make this classic dish while keeping your sodium intake in check.

Whether you prefer traditional beef stew with root vegetables or want to try a more modern twist with mushrooms and bell peppers, these recipes will ensure that your Sunday meal is both satisfying and heart-healthy.

25+ Healthy Sunday Low Sodium Beef Stew Recipes for a Perfect Meal

Low-sodium beef stew recipes are a fantastic way to enjoy a rich, hearty meal without compromising your health goals.

With the right ingredients and flavor combinations, you can still enjoy all the warmth and satisfaction of this beloved dish. By focusing on fresh vegetables, lean meats, and seasoning with herbs and spices rather than salt, you create a dish that’s both flavorful and nourishing.

The 25+ Sunday Low Sodium Beef Stew Recipes collection provides a variety of choices for every palate, ensuring your Sunday meal is as healthy as it is delicious.

So, gather your loved ones, try a new recipe from the list, and enjoy a comforting, low-sodium beef stew this weekend!

Classic Low Sodium Beef Stew Recipe

This hearty, comforting low-sodium beef stew is perfect for a Sunday dinner. Packed with tender beef, hearty vegetables, and a rich broth, it’s a healthier version of the traditional stew. By using fresh herbs, low-sodium broth, and a careful balance of spices, this recipe maintains all the savory flavors without the high sodium content. This dish is not only delicious but also great for those monitoring their sodium intake.

Ingredients:

• 1 lb lean beef stew meat
• 4 cups low-sodium beef broth
• 2 large carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup celery, chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp whole wheat flour (optional for thickening)
• 1 cup frozen peas
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
2. Sprinkle the beef with flour (if using) and stir to coat the meat. This will help thicken the stew as it cooks.
3. Add the chopped onions, carrots, celery, and garlic to the pot. Cook for about 3 minutes, stirring occasionally.
4. Pour in the low-sodium beef broth, add the bay leaf, thyme, and black pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat and let it simmer, uncovered, for about 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Add the potatoes and cook for an additional 20-25 minutes, until the potatoes are fork-tender.
7. Stir in the frozen peas and cook for another 5 minutes.
8. Remove the bay leaf and discard. Garnish with chopped parsley before serving.

This classic low-sodium beef stew is a crowd-pleaser with all the richness and depth of flavor you expect from a hearty stew, but with a healthier twist. By using fresh, whole ingredients and opting for low-sodium broth, you can enjoy a guilt-free meal that doesn’t compromise on taste. It’s perfect for meal prepping or serving at a family gathering. Pair it with some whole grain bread for a wholesome and satisfying meal that everyone can enjoy.

Hearty Low Sodium Vegetable and Beef Stew

This vegetable and beef stew is a delightful twist on the traditional beef stew. Featuring lean beef and a variety of vegetables, including zucchini, parsnips, and tomatoes, it’s a flavorful dish with a rich texture. The low-sodium beef broth ties everything together while maintaining a robust and satisfying flavor. Ideal for a relaxing Sunday afternoon, this stew is both healthy and delicious.

Ingredients:

• 1 lb lean beef stew meat, cut into cubes
• 4 cups low-sodium beef broth
• 1 cup diced zucchini
• 1 cup diced parsnips
• 1 cup diced tomatoes (fresh or canned, low-sodium)
• 2 medium potatoes, peeled and diced
• 1 cup green beans, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh thyme sprigs for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Brown the beef cubes on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot, cooking for 2-3 minutes until fragrant and softened.
3. Pour in the low-sodium beef broth, diced tomatoes, bay leaf, rosemary, and black pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low. Let it simmer for 45 minutes, allowing the flavors to meld together and the beef to become tender.
5. Add the diced potatoes, parsnips, zucchini, and green beans to the pot. Continue simmering for another 25-30 minutes, or until the vegetables are tender.
6. Stir in the apple cider vinegar to add a subtle depth of flavor and balance the richness of the stew.
7. Remove the bay leaf and discard. Garnish with fresh thyme sprigs before serving.

This hearty low-sodium vegetable and beef stew brings together the goodness of tender beef and a variety of vegetables for a satisfying meal. The addition of apple cider vinegar adds a touch of brightness, cutting through the richness of the stew. Whether you’re serving it for a family dinner or a cozy meal for two, this stew offers a comforting yet healthy option that fits into a low-sodium diet without sacrificing flavor.

Savory Low Sodium Beef Stew with Sweet Potatoes

Sweet potatoes add a unique and nutritious twist to this savory low-sodium beef stew. With tender beef, rich broth, and the natural sweetness of sweet potatoes, this recipe is a perfect balance of flavors. The use of low-sodium broth ensures that the dish remains healthy while the sweet potatoes provide a satisfying, hearty texture. This stew is ideal for anyone looking for a comforting and nourishing meal.

Ingredients:

• 1 lb lean beef stew meat
• 4 cups low-sodium beef broth
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 carrots, sliced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• 1 bay leaf
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the onion and garlic, and cook for 2-3 minutes until softened.
3. Pour in the low-sodium beef broth, stirring to combine. Add the bay leaf, oregano, paprika, and black pepper.
4. Bring to a boil, then reduce the heat and let the stew simmer for 1 hour, until the beef becomes tender.
5. Add the cubed sweet potatoes and sliced carrots, and simmer for an additional 30 minutes, or until the vegetables are tender.
6. Stir in the frozen corn and cook for another 5 minutes.
7. Remove the bay leaf, and garnish with freshly chopped cilantro before serving.

This savory low-sodium beef stew with sweet potatoes offers a refreshing take on a classic dish. The natural sweetness of the sweet potatoes enhances the savory flavors of the beef, while the use of low-sodium broth ensures that it remains heart-healthy. Whether enjoyed on a chilly Sunday or as a meal prep for the week, this stew provides the perfect balance of nutrition and flavor, making it a wholesome addition to any low-sodium diet.

Low Sodium Beef Stew with Root Vegetables

This low-sodium beef stew with root vegetables brings a medley of flavors from hearty vegetables like rutabaga, parsnips, and carrots, combined with tender beef stew meat. The recipe uses low-sodium broth to keep the dish heart-healthy, while the rich combination of vegetables adds natural sweetness and texture. Perfect for a Sunday meal, it’s a filling and nourishing dish that the whole family can enjoy, without the worry of excess sodium.

Ingredients:

• 1 lb lean beef stew meat, cut into cubes
• 4 cups low-sodium beef broth
• 1 large rutabaga, peeled and diced
• 2 medium parsnips, peeled and sliced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
2. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened.
3. Pour in the low-sodium beef broth and add the thyme, black pepper, and bay leaf. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat and let it simmer for 45 minutes, or until the beef is tender.
5. Add the rutabaga, parsnips, carrots, and potatoes to the pot. Simmer for another 30-35 minutes, or until the vegetables are tender.
6. Remove the bay leaf and discard.
7. Garnish the stew with freshly chopped parsley and serve.

This low-sodium beef stew with root vegetables is a satisfying and healthy meal, perfect for a Sunday gathering or a weeknight dinner. The natural sweetness of the root vegetables balances the savory beef, creating a flavor-packed dish that everyone will enjoy. The use of low-sodium broth ensures it remains heart-healthy, making it an ideal choice for those watching their sodium intake. With a comforting bowl of this stew, you can enjoy a nutritious, flavorful meal without compromise.

Low Sodium Beef Stew with Barley

Barley adds a deliciously hearty texture to this low-sodium beef stew, providing a satisfying chew while absorbing the savory flavors of the stew. The dish is packed with tender beef, fresh vegetables, and whole grains, making it a wholesome, filling meal. With its rich broth and fiber-packed barley, this stew is perfect for a cozy Sunday dinner, offering a well-rounded meal with a lower sodium count.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 1/2 cup barley (pearl or hulled)
• 2 medium carrots, sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook for 2-3 minutes, stirring occasionally until softened.
3. Pour in the low-sodium beef broth, dried rosemary, black pepper, and bay leaf. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low. Simmer for 45 minutes, or until the beef becomes tender.
5. Add the carrots, potatoes, and barley to the pot. Simmer for an additional 30-40 minutes, or until the barley is cooked through and the vegetables are tender.
6. Stir in the frozen peas and cook for another 5 minutes.
7. Remove the bay leaf and discard. Garnish with fresh cilantro before serving.

This low-sodium beef stew with barley is the perfect balance of protein, vegetables, and whole grains, making it a hearty and nutritious dish. The barley adds a great texture, while the beef and vegetables provide essential nutrients and flavor. The use of low-sodium broth ensures the dish remains healthy without compromising on taste. This stew is an excellent choice for those looking for a filling, heart-healthy meal that’s both comforting and flavorful.

Low Sodium Spicy Beef Stew

For those who like a little heat with their comfort food, this low-sodium spicy beef stew is the perfect choice. The combination of tender beef, spicy chili powder, and cumin creates a robust and flavorful dish, while the low-sodium broth keeps it heart-healthy. With vegetables like bell peppers, tomatoes, and corn, this stew is a spicy and hearty dish that’s perfect for warming up on a cold Sunday.

Ingredients:

• 1 lb lean beef stew meat, cut into cubes
• 4 cups low-sodium beef broth
• 1 bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup diced tomatoes (low-sodium, fresh or canned)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 tsp ground black pepper
• 1 bay leaf
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook for 2-3 minutes, stirring occasionally, until softened.
3. Stir in the chili powder, cumin, cayenne (if using), and black pepper. Cook for 1-2 minutes until the spices become fragrant.
4. Pour in the low-sodium beef broth and diced tomatoes. Add the bay leaf, bell pepper, corn, and potatoes. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low. Simmer for 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf and discard.
7. Garnish with chopped fresh cilantro and serve.

This low-sodium spicy beef stew is a flavorful and exciting twist on the classic beef stew. The blend of spices, combined with tender beef and vegetables, creates a hearty and satisfying dish with just the right amount of heat. By using low-sodium broth and fresh ingredients, this stew provides a healthier alternative to traditional versions without sacrificing taste. Whether you’re a fan of spicy foods or looking to try something new, this stew is perfect for a flavorful Sunday meal.

Low Sodium Beef Stew with Sweet Potatoes

This low-sodium beef stew with sweet potatoes combines the natural sweetness of sweet potatoes with the savory depth of beef stew. The rich flavors are enhanced by fresh herbs and the heartiness of the beef, while the sweet potatoes add an extra layer of nutrition and natural sweetness. This comforting, flavorful stew is perfect for a chilly Sunday evening, providing a hearty and satisfying meal with reduced sodium content.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 large sweet potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot, cooking for 2-3 minutes until softened.
3. Stir in the paprika, black pepper, and dried thyme, and cook for another minute to release the spices’ aroma.
4. Pour in the low-sodium beef broth, add the sweet potatoes, carrots, and bay leaf, and bring the stew to a boil.
5. Reduce the heat to low and let it simmer for 45-60 minutes, or until the beef is tender and the sweet potatoes are soft.
6. Remove the bay leaf and discard.
7. Garnish with chopped parsley before serving.

This low-sodium beef stew with sweet potatoes is a delicious and nourishing dish that brings out the natural sweetness of the sweet potatoes, perfectly complementing the savory beef and aromatic herbs. The stew is rich in flavor but low in sodium, making it a great option for anyone looking to reduce their sodium intake while still enjoying a filling and hearty meal. It’s the ideal dish for a cozy Sunday dinner or any time you want a comforting, nutrient-packed meal.

Low Sodium Beef Stew with Mushrooms and Spinach

This low-sodium beef stew with mushrooms and spinach is packed with earthy mushrooms, tender beef, and vibrant spinach, offering a delicious and wholesome twist on traditional beef stew. The rich, savory broth, combined with the freshness of spinach and the umami from the mushrooms, creates a flavorful and well-rounded dish. It’s a healthy and hearty option that’s perfect for a Sunday meal, providing a satisfying and low-sodium alternative to a classic stew.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 1 cup fresh mushrooms, sliced
• 3 cups fresh spinach leaves, roughly chopped
• 2 medium carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp olive oil
• Fresh thyme (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot, cooking for 2-3 minutes until softened.
3. Stir in the dried oregano and black pepper, then cook for 1 minute to bring out the flavors.
4. Pour in the low-sodium beef broth, add the sliced mushrooms, carrots, and bay leaf, and bring the stew to a boil.
5. Reduce the heat and simmer for 45 minutes, or until the beef is tender and the mushrooms have softened.
6. Stir in the chopped spinach and cook for another 5-7 minutes, until the spinach has wilted.
7. Remove the bay leaf and discard.
8. Garnish with fresh thyme before serving.

This low-sodium beef stew with mushrooms and spinach is a delicious and nutritious option that brings together the best of both savory beef and fresh, earthy greens. The mushrooms provide a depth of flavor, while the spinach adds a fresh, light touch. By using low-sodium beef broth, this dish remains heart-healthy without sacrificing taste. It’s a perfect way to enjoy a flavorful, nutrient-packed stew that can be served on a cozy Sunday or any day of the week.

Low Sodium Beef Stew with Zucchini and Tomatoes

This low-sodium beef stew with zucchini and tomatoes is a light yet hearty meal, bursting with the fresh flavors of zucchini and tomatoes. The beef is tender and well-seasoned, while the vegetables add texture and a burst of color. The dish is perfect for anyone looking to reduce their sodium intake while enjoying a comforting, flavorful meal. This healthy and satisfying stew is an ideal option for a Sunday dinner or a weeknight meal.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 medium zucchinis, chopped
• 2 cups diced tomatoes (fresh or low-sodium canned)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh basil or parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot, and cook for 2-3 minutes, until softened.
3. Stir in the dried basil, paprika, and black pepper, cooking for an additional minute to release the spices’ aroma.
4. Add the low-sodium beef broth, chopped zucchini, diced tomatoes, and bay leaf. Stir to combine and bring to a boil.
5. Reduce the heat and simmer for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf and discard.
7. Garnish with fresh basil or parsley before serving.

This low-sodium beef stew with zucchini and tomatoes is a light, flavorful, and satisfying dish that’s perfect for those looking to enjoy a heart-healthy meal. The combination of tender beef, fresh vegetables, and aromatic spices creates a delicious stew that’s both nutritious and comforting. The low-sodium broth ensures that the dish remains healthy, while the natural flavors of the zucchini and tomatoes shine through. It’s an ideal option for a Sunday dinner, offering a fresh take on a classic comfort food.

Low Sodium Beef Stew with Parsnips and Green Beans

This low-sodium beef stew with parsnips and green beans combines tender beef with the slightly sweet and earthy flavor of parsnips, balanced by the crispness of fresh green beans. The rich, flavorful broth is made with low-sodium beef broth, ensuring a healthy alternative to traditional beef stews. This dish is perfect for a Sunday meal, as it provides a hearty, nutritious, and comforting experience without compromising on taste.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 medium parsnips, peeled and sliced
• 2 cups green beans, trimmed and cut into 2-inch pieces
• 2 medium carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 5-7 minutes until all sides are seared.
2. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in dried rosemary, black pepper, and paprika, cooking for 1 more minute to develop the flavors.
4. Pour in the low-sodium beef broth and add the parsnips, carrots, and bay leaf. Bring the stew to a boil.
5. Lower the heat and simmer for 45 minutes, or until the beef and vegetables are tender.
6. Add the green beans and cook for an additional 10-15 minutes until they are tender but still bright green.
7. Discard the bay leaf and garnish the stew with fresh parsley before serving.

This low-sodium beef stew with parsnips and green beans is a perfect combination of flavors and textures. The parsnips lend a delicate sweetness, which pairs beautifully with the savory beef and aromatic herbs. The green beans add a crisp freshness, completing this comforting stew. The reduced sodium content makes this dish a healthier choice, allowing you to enjoy a delicious and hearty meal while maintaining a heart-healthy diet. It’s a fantastic option for a family dinner or a cozy Sunday meal.

Low Sodium Beef Stew with Butternut Squash and Kale

This low-sodium beef stew with butternut squash and kale is a flavorful and nutritious dish, packed with seasonal vegetables and tender beef. The sweet butternut squash melts into the savory broth, while the kale adds a vibrant green touch, making this stew both hearty and healthy. The low-sodium beef broth ensures a lighter version of the traditional stew, perfect for anyone looking to cut back on sodium without sacrificing flavor.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped (stems removed)
• 2 medium carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh thyme (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for about 5-7 minutes.
2. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the dried sage, black pepper, and paprika, cooking for 1 minute to enhance the spices.
4. Pour in the low-sodium beef broth, adding the butternut squash, carrots, and bay leaf. Bring the stew to a boil.
5. Reduce the heat to low and simmer for 45-50 minutes, or until the beef and vegetables are tender.
6. Stir in the kale and cook for an additional 5-7 minutes, until the kale wilts and softens.
7. Discard the bay leaf and garnish with fresh thyme before serving.

This low-sodium beef stew with butternut squash and kale is a warm and comforting dish, ideal for a Sunday evening or any time you crave a nutritious meal. The sweet butternut squash balances the rich beef, while the kale adds a fresh, hearty element. With the use of low-sodium beef broth, this recipe is a healthy alternative to traditional beef stews, offering a nutrient-dense meal that is both filling and satisfying. It’s the perfect way to enjoy the flavors of autumn while keeping your sodium intake in check.

Low Sodium Beef Stew with Leeks and Potatoes

This low-sodium beef stew with leeks and potatoes brings a lighter, healthier twist to the classic beef stew, featuring tender beef, buttery leeks, and hearty potatoes. The leeks provide a subtle onion-like flavor, while the potatoes give the dish its comforting, filling texture. By using low-sodium beef broth and avoiding added salt, this stew remains flavorful and wholesome, making it a perfect Sunday dinner option for those watching their sodium intake.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 2 medium carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 5-7 minutes.
2. Add the chopped onion, garlic, and sliced leeks, cooking for 3-4 minutes until softened.
3. Stir in the dried thyme, paprika, and black pepper, cooking for 1 minute to bring out the flavor.
4. Pour in the low-sodium beef broth, and add the diced potatoes, carrots, and bay leaf. Bring the stew to a boil.
5. Reduce the heat to low and simmer for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
6. Discard the bay leaf and garnish the stew with fresh parsley before serving.

This low-sodium beef stew with leeks and potatoes is a delightful dish that combines the subtle flavor of leeks with the creamy texture of potatoes and the rich taste of beef. It’s perfect for those who want a flavorful, hearty stew with fewer sodium concerns. The potatoes absorb the delicious broth, making each bite satisfying, while the leeks add a delicate, mild onion flavor. With its wholesome ingredients and low-sodium approach, this stew makes for an excellent Sunday meal that’s both comforting and healthy.

Low Sodium Beef Stew with Sweet Potatoes and Spinach

This low-sodium beef stew with sweet potatoes and spinach is a vibrant, nutrient-packed twist on the classic beef stew. The natural sweetness of the sweet potatoes pairs beautifully with the savory beef, while the spinach adds a burst of freshness and color. The low-sodium beef broth keeps the stew light, making it a healthier option without compromising on flavor. This hearty dish is perfect for a comforting Sunday meal, especially when you’re craving something both delicious and nourishing.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 2 medium carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 bay leaf
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 5-7 minutes until browned on all sides.
2. Add the onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the dried thyme, cumin, and black pepper, cooking for 1 minute to release the spices’ aromas.
4. Pour in the low-sodium beef broth and add the diced sweet potatoes, carrots, and bay leaf. Bring the stew to a boil.
5. Lower the heat and simmer for 45-50 minutes until the beef is tender and the vegetables are cooked through.
6. Stir in the fresh spinach and cook for another 5-7 minutes until the spinach is wilted.
7. Discard the bay leaf and garnish with fresh parsley before serving.

This low-sodium beef stew with sweet potatoes and spinach is an excellent way to enjoy a nutritious and hearty meal. The sweet potatoes provide natural sweetness and a creamy texture, complementing the savory beef and spices. The spinach adds not only vibrant color but also essential nutrients like iron and vitamins. The low-sodium beef broth keeps the dish heart-healthy while maintaining depth of flavor. This stew is perfect for a Sunday meal that will leave you feeling full and satisfied without the extra sodium load.

Low Sodium Beef Stew with Mushrooms and Zucchini

This low-sodium beef stew with mushrooms and zucchini is a light, flavorful dish that’s packed with fresh vegetables and lean beef. The mushrooms add a rich, earthy flavor to the stew, while the zucchini brings a subtle, refreshing taste and texture. With the use of low-sodium beef broth, this stew is a healthier version of the classic comfort food, making it an excellent choice for a relaxing Sunday dinner.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 cups mushrooms, sliced
• 2 medium zucchini, sliced
• 2 medium carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh thyme (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 5-7 minutes, turning to sear all sides.
2. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the dried oregano, black pepper, smoked paprika, and cook for 1 minute to release the flavors of the spices.
4. Pour in the low-sodium beef broth and add the carrots and bay leaf. Bring the stew to a boil.
5. Lower the heat to simmer for 40 minutes until the beef and carrots are tender.
6. Add the sliced mushrooms and zucchini and cook for an additional 10-15 minutes until they are tender but still hold their shape.
7. Discard the bay leaf and garnish with fresh thyme before serving.

This low-sodium beef stew with mushrooms and zucchini is a light yet satisfying dish. The mushrooms provide an umami-packed depth of flavor, while the zucchini adds a refreshing crunch. The lean beef makes this stew a healthier choice, and the low-sodium broth ensures you can enjoy a rich, comforting meal without the added salt. This recipe is a great way to enjoy a flavorful and filling stew that’s easy on the sodium, making it perfect for anyone seeking a healthy alternative to a classic favorite.

Low Sodium Beef Stew with Bell Peppers and Tomatoes

This low-sodium beef stew with bell peppers and tomatoes is a colorful and hearty meal that’s full of fresh flavors. The bell peppers provide a sweet and slightly tangy bite, while the tomatoes create a rich, tangy base for the broth. The low-sodium beef broth ensures that the flavors of the vegetables and beef shine through without excess salt. This stew is an ideal choice for a light yet filling Sunday meal that the whole family can enjoy.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 4 cups low-sodium beef broth
• 2 bell peppers (red, yellow, or green), chopped
• 2 cups diced tomatoes (fresh or canned, no added salt)
• 2 medium carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 5-7 minutes until browned on all sides.
2. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the dried basil, paprika, and black pepper, cooking for 1 minute.
4. Pour in the low-sodium beef broth and add the diced tomatoes, carrots, and bay leaf. Bring the stew to a boil.
5. Reduce the heat to low and simmer for 40-50 minutes, or until the beef and vegetables are tender.
6. Add the chopped bell peppers and cook for an additional 10 minutes until the peppers are softened but still vibrant.
7. Discard the bay leaf and garnish with fresh basil before serving.

This low-sodium beef stew with bell peppers and tomatoes is an excellent choice for anyone looking to enjoy a flavorful and healthy meal. The bell peppers and tomatoes lend a deliciously sweet and tangy profile to the dish, complementing the tender beef and hearty vegetables. The low-sodium beef broth allows the natural flavors to take center stage, making this stew both nourishing and full of character. It’s a great option for a Sunday dinner that is both satisfying and heart-healthy.

Note: More recipes are coming soon!