The Heritage Hearth Beef Bake

When you crave the soulful comfort of a diner-style pot roast but need to keep your kidney health in mind, the Heritage Hearth Beef Bake is your new go-to. This recipe reimagines the classic slow-cooked roast as a savory pasta bake, utilizing techniques that manage mineral intake while maximizing the deep, umami flavors we love.

Why This Recipe Works for Your Kidneys

Managing a renal diet often means watching three main culprits: sodium, potassium, and phosphorus. In this recipe, we swap high-potassium potatoes for carrots and onions, which provide sweetness and texture with a lower mineral load. We also utilize white pasta instead of whole grain; while whole grains are usually preferred for general health, they are naturally higher in phosphorus and potassium, making refined grains a safer choice for many with chronic kidney disease (CKD).

To keep sodium low, we rely on a trio of aromatics—garlic, thyme, and rosemary—rather than the salt shaker. Using a low-sodium beef broth as the base for our 'gravy' ensures that the dish remains succulent without putting extra strain on your blood pressure.

Pro-Tip: Choosing Your Cheese

Many cheeses are high in phosphorus, which can be tricky for kidney health. This recipe uses a small amount of Swiss cheese, which is generally lower in phosphorus and sodium than processed American or sharp Cheddar, providing that classic diner melt with a better nutritional profile.

Ingredients

• 1 lb lean beef chuck, trimmed and cut into 1/2-inch cubes
• 2 cups white elbow macaroni or fusilli
• 2 cups carrots, peeled and sliced into rounds
• 1 cup yellow onion, diced
• 2 cups no-salt-added beef broth
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 cup shredded Swiss cheese
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a pot of water to boil and cook the pasta for 2 minutes less than the package directions (it should be slightly firm). Drain and set aside.
3. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides (about 5-7 minutes). Remove beef and set aside.
4. In the same pan, add onions and carrots. Sauté for 5 minutes until the onions are translucent.
5. In a small bowl, whisk the cornstarch into the cold beef broth until smooth.
6. Pour the broth mixture into the skillet with the vegetables. Add thyme, garlic powder, and black pepper. Bring to a simmer, stirring constantly until the sauce thickens slightly.
7. Stir the browned beef and the par-cooked pasta into the sauce until well combined.
8. Sprinkle the shredded Swiss cheese over the top.
9. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and the carrots are tender.

Nutrition Per Serving

Makes 6 servings