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Low Sodium Guinness Beef Stew

Low Sodium Guinness Beef Stew

Christopher Lower
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Entree
Cuisine British
Servings 8 servings
Calories 342.4 kcal

Ingredients
  

  • 2 lbs Beef Roast can sub stewing beef if preferred
  • 3 Tbsp Olive Oil
  • 2 Tbsp Flour (use a low/no sodium brand like King Arthur's.
  • 1 tsp Cayenne pepper
  • 1 tsp Fresh ground black pepper I use the Dak's smoked bourbon barrel peppercorns
  • 2 medium Yellow Onions coarsely chopped
  • 4 cloves Garlic crushed and minced
  • 1 cup Tomato Juice I use Campbell's 100% Tomatoes Low Sodium Tomato Juice
  • 1 12 oz bottle Guinness Extra Stout or Guinness Draught can or bottle
  • 2 cups of carrots coarsely chopped
  • 6 whole roma tomatoes cut into 1 inch pieces
  • 2 cups of celery coarsely chopped
  • 1 sprig of fresh Thyme
  • 2 cups portobello mushrooms coarsely chopped
  • 2 cups of red potatoes in 1 inch cubes
  • 1 cup Beef broth Swanson's unsalted is 75 mg of sodium per cup
  • 1 small head of cabbage

Instructions
 

  • Trim all fat from your beef. Cut into 2 inch cubes.
  • In a small bowl toss the beef with 1 Tbsp of the Olive oil to completely coat the beef.
  • Mix together the Cayenne, Black Pepper, and Flour to make a seasoned flour.
  • Add the seasoned flour to the bowl with the beef and shake or stir to coat the beef with the flour.
  • Heat the other 2 Tbsp of Olive oil in your dutch oven, or in a skillet over high heat.
  • Add the beef and brown it on all sides, sealing in the moisture with a nice crust.
  • Remove from pan and set aside.
  • Add the celery, onions, carrots and potatoes to the pan where you just browned the beef and saute over medium high heat for 6 minutes or until translucence has begun.
  • If you are using a crock pot, transfer all of the vegetables and beef to the crock pot.
  • If using a dutch oven, add the beef back to the pan.
  • Add the tomatoes, garlic, Thyme, tomato juice, beef stock, and beer to the pot.
  • In the dutch oven, cook over high heat until it comes to a simmer, stirring frequently.
  • For the crock pot stir together all the ingredients and cover and start cooking on low for a total cooking time of 6 hours.
  • In the dutch oven, once the stew has reached a bubbling simmer, reduce the heat and cover the stew with the lid.
  • Cook on the stovetop over low heat for 2 hours, or place the dutch oven in your oven, set at 300 degrees F for two hours.
  • Whether in the crock pot, or the oven, with one hour to go, core the cabbage and cut into 6 wedges. Lay the wedges on top of the stew to cook in the steam for the remaining hour.
  • Stir the cabbage into the stew and serve up.

Nutrition

Serving: 2cupsCalories: 342.4kcalCarbohydrates: 57.9gProtein: 19.5gFat: 4.2gSaturated Fat: 0.8gPolyunsaturated Fat: 0.6gTrans Fat: 2gCholesterol: 27.5mgSodium: 187mgFiber: 5.8gSugar: 2.5g
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