LOW SODIUM BEEF STEW
Savory, hearty, stick to your ribs classic Low Sodium Beef Stew made in the Instant Pot or crockpot. Save literally thousands in sodium over canned stews!
Provided by Bill
Categories Main Course Soup
Number Of Ingredients 22
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.
Nutrition Facts : Calories 547 kcal, ServingSize 1 serving
SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM
This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker - prepare the night before if you have the time - and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are pressure cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
- Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
- Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
- When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
- Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.
Nutrition Facts : @context http, Calories 936, UnsaturatedFat 23 grams, Carbohydrate 42 grams, Fat 38 grams, Fiber 6 grams, Protein 105 grams, SaturatedFat 13 grams, Sodium 2002 milligrams, Sugar 10 grams, TransFat 1 gram
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
HEALTHIER SLOW COOKER BEEF STEW I
This hearty and delicious stew is perfect for the rainy days of fall. By adding more vegetables and using reduced-sodium beef broth I make this recipe extra healthy for my family. Increasing the amount of garlic also helps ward off any colds!
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 10h50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 39.1 g, Cholesterol 83.5 mg, Fat 21.3 g, Fiber 7.4 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 340.8 mg, Sugar 5.8 g
BEEF STEW SCENTED WITH HORSERADISH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
- Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
- To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
- Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
- Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
LOW SALT HORSERADISH BEEF STEW CROCK POT
I made this for a work potluck and they loved it. It's simple and has minimal ingredients but explodes with flavor. The only real sodium is in the Horseradish sauce and that is usually a minimal amount. Just make sure your not using on of those small crock pots. Enjoy!
Provided by Quickdrawmatty
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut roast into 1 inch cubes and place in large bowl.
- Cut potatos into 1 inch cubes and place in the same large bowl.
- Cut baby carrots in half to make them bite sized then you guessed it, place in the large bowl.
- Next place the chopped celery and onion into the bowl then mix it up and pour the meat and veggie mix into large crock pot.
- Now take remaining ingredients and mix in a small bowl or shaker. Shaker works best.
- Drizzle evenly over the top of the meat mixture in the crock pot.
- Cook on low for 8-10 hours then eat. I prefer 10 hours to make it extra tender but it's done in 8 if you can't wait.
- Additional comments: You can add other ingredients or spices that you like but this just doesn't need it. If you like corn , a can could be added 1 hour prior to being done. For those that REALLY like horseradish like me you can use one of the big jars or 2 small ones. Mmm Mmmm.
Nutrition Facts : Calories 892.4, Fat 42.5, SaturatedFat 17, Cholesterol 154.2, Sodium 291.8, Carbohydrate 75.4, Fiber 9.3, Sugar 10.5, Protein 50.4
SOUTHERN CROCK POT BEEF STEW
Make and share this Southern Crock Pot Beef Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat in the crock pot.
- Add remaining ingredients.
- Cook on low for 9-10 hours.
Nutrition Facts : Calories 345.7, Fat 5.7, SaturatedFat 2.4, Cholesterol 72.8, Sodium 653.5, Carbohydrate 45.4, Fiber 6.5, Sugar 7.4, Protein 30.1
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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CROCKPOT BEEF STEW (WITH BEER AND HORSERADISH) - THE …
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Ratings 58Calories 434 per servingCategory Main Course
- Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef to slow cooker.
- Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
- Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW for 7 - 7 1/2 hours.
- Mix together butter and flour to form a pasty ball. Remove lid, add horseradish and butter/flour mixture, stirring well. Cover and continue cooking another 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed.
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