Low Sodium Beef Stew Food
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
RENAL-FRIENDLY BEEF STEW HOMEMADE
This is a low sodium, low potassium recipe. Serving size is 9 ounces. Phosphrous 188. Potassium is 420(half) per serving due to leaching of potatoes and carrots. Potatoes and carrots cut in large chunks and soaked in 10 times the amount of water for a minium of 4 hours reduces potassium by approximately 30 % to 50%. I always soak the maxium amount of time or longer to get the 50% reduction.
Provided by Chef m2little400842
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350.9, Fat 20.2, SaturatedFat 5.7, Cholesterol 38, Sodium 282.7, Carbohydrate 29.2, Fiber 4.5, Sugar 4.4, Protein 13.7
LOW SODIUM VEGETABLE BEEF SOUP
This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste.
Provided by Computer Chef
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté garlic in oil in large skillet.
- Cut meat into smaller chunks and brown meat in skillet; remove meat.
- Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
- Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
- Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
- Add salt and pepper to taste.
Nutrition Facts : Calories 511.3, Fat 28.9, SaturatedFat 9.9, Cholesterol 76, Sodium 184.6, Carbohydrate 38.1, Fiber 5.5, Sugar 3.8, Protein 25.1
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