Low Sodium and Potassium Beef Stew

Stew is one of my favorite meals, but because of the high amount of potassium in potatoes I decided to substitute turnips. Turnips have a slight cabbage like taste, and so work very well in stew. If you don't have to watch potassium, you can use 1.25lbs of potatoes instead.


INGREDIENTS
2.5lbs stewing beef 1 vidalia onion, cut into 8ths
2T minced garlic
1T tomato paste
1/3 cup all-purpose flour
1 celery heart (or 6 sprigs parsley, or 1t dried parsley)
1t dried thyme
2 bay leaves
2 turnips, cut into 1-inch pieces (can be soaked overnight to remove more potassium)
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 large cans of whole/diced tomatoes
5 cups water or low-sodium broth
3 t red wine vinegar or 1/4 cup red wine

CROCKPOT DIRECTIONS
Brown beef in a large non-stick skillet (may be done in batches), transfer to crockpot.
Deglaze the pan using enough water or red wine to cover the bottom of the skillet, approx 1/4 cup; transfer into the crockpot along with as much of the brown crumbles as you can
Add remaining ingredients (except for vinegar)
Cook on low for 6-10 hours (may be cooked longer if needed)
Remove bay leaves
Add red wine vinegar (if you deglazed the pan using red wine, you don't need to add vinegar)
Serve!


STOVE DIRECTIONS
Preheat oven to 325 degrees F
Brown beef in a large non-stick skillet (may be done in batches);
Deglaze the pan using enough water or red wine to cover the bottom of the skillet, approx 1/4 cup; transfer this into the dutch oven with the water/broth, make sure you get as many of the brown crumbles as you can
In Dutch Oven, saute onion until lightly browned in olive oil (about 5 minutes)
Add garlic and saute until fragrant (about 1 minute)
Add tomato paste and cook, stirring until lightly browned (about 1 minute)
Add beef and scatter flour over the mixture, and cook stirring until lightly toasted
Add water/broth and bring to simmer
Add celery heart/parsley, thyme, and bay leaves
Cover and transfer to oven
Cook until meat is tender (about 1.5hours); can also be done on the stove at a low simmer


Remove pot from oven, skim fat from top.
Add potatoes, carrots, celery, and tomatoes, bring to simmer on stove top
Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender (about 1 hour)
Remove bay leaves
Add vinegar (if you used red wine to deglaze the bottom of the pan you don't need to add the vinegar), and season with pepper to taste
Serve!


NUTRITION

Servings per recipe: 8

Amount per serving (need to figure it out)