Salt For Life Beef Stew

Name: Salt for Life Beef Stew
Ingredients: 2.5 pound beef chuck, boneless, cut into two inch cubes; 2 tablespoon salt, such as salt for life; 3 tablespoon olive oil; 1 large carrot, peeled and cut into one fourth inch pieces; 2 pieces of celery, cut into one fourth inch pieces; 1 large spanish onion, cut into one fourth inch pieces; 8 garlic cloves, peeled and smashed; 3 tablespoon tomato paste; 2 cup dry red wine; 4 cup beef broth; 1 bay leaf; 1 rosemary sprig; 2 thyme sprigs; black pepper, to taste

The Daily Meal Staff|Nov. 16, 2015 11:50 am EST

2.5 (2 ratings)

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If you want the same great flavor with less sodium, make your next beef stew recipe with Salt for Life. It delivers 75 percent less sodium than traditional table salt with the same great taste.

Servings

1

Ingredients

2.5 pound beef chuck, boneless, cut into two inch cubes
2 tablespoon salt, such as salt for life
3 tablespoon olive oil
1 large carrot, peeled and cut into one fourth inch pieces
2 pieces of celery, cut into one fourth inch pieces
1 large spanish onion, cut into one fourth inch pieces
8 garlic cloves, peeled and smashed
3 tablespoon tomato paste
2 cup dry red wine
4 cup beef broth
1 bay leaf
1 rosemary sprig
2 thyme sprigs
black pepper, to taste

Directions

Season the beef with 2 tablespoons of Salt for Life.
Heat oil in a large pot over a medium high heat. Sear the meat until nicely browned on all sides. This should take approximately 5-8 minutes and then remove meat.
Add all the vegetables and cook until nicely browned. Add the tomato paste and cook for another 3-4 mins.
Deglaze with the red wine reduce by two thirds.
Add the beef broth, rosemary, thyme, bay leaf, and a pinch of freshly ground black pepper. Be sure to scrape off any bits that might have stuck to the bottom of the pan.
Add the beef back to the pan, along with any juices; season with Salt for Life.
Cover the pan and place in the oven for 2 hours until the meat is nice and tender.
Once the meat is cooked, remove the meat from the liquid and strain. Let the liquid cool down a little (30 minutes) and then return the meat to the liquid and chill.