This healthy beef stew recipe is an easy, one-pot dinner made with tender beef, potatoes, carrots, and celery. It's high in protein, naturally dairy-free, and simmered in a rich tomato-balsamic broth that feels cozy without being heavy. Perfect for meal prep or an easy weeknight dinner.
Healthy Beef Stew Recipe Overview
- ✅ Recipe Name: Healthy Beef Stew
- 🕒 Total Time: 2 hours (20 minutes active time)
- 👪 Serves: 8
- 🍽 Calories: ~435 per serving
- 💪 Protein: ~35-40g per serving (using beef bone broth)
- 🥣 Main Ingredients: Beef chuck, Yukon gold potatoes, carrots, celery, tomato paste, balsamic vinegar, beef broth
- 📖 Dietary Info: High-protein, dairy-free, easy to make gluten-free
- ⭐ Why You'll Love It: A cozy, lighter take on classic beef stew that's rich, deeply flavorful, and packed with protein - without butter or cream.
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If you've made my crustless chicken pot pie or healthy beef stroganoff, you know I love taking classic comfort food and making it feel lighter - without losing what makes it worth eating in the first place.
This healthy beef stew is the perfect cold-weather recipe. Fork-tender beef, potatoes, and hearty vegetables in a rich tomato-balsamic broth that tastes like it's been simmering all day - because it has. The balsamic is my secret weapon. It adds depth and a slight sweetness that make the broth taste far more complex than the ingredient list suggests.
No butter, no cream, naturally dairy-free, and easy to make gluten-free. It reheats beautifully too, which is why it's my go-to Sunday meal prep recipe every single winter - right alongside my Hot Honey Garlic Butter Steak Bites for the weeks when I want something faster.
Jump to:
- Healthy Beef Stew Recipe Overview
- What Makes This Beef Stew Healthy?
- Why You'll Love This Healthy Beef Stew
- Ingredients You'll Need
- Best Beef for Stew
- How to Make Healthy Beef Stew (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Expert Tips
- Slow Cooker + Instant Pot Instructions
- Easy Substitutions & Variations
- What to Serve with Beef Stew
- Frequently Asked Questions
- How to Store, Freeze, and Reheat Beef Stew
- More Healthy Dinner Recipes with Beef You'll Love
- 📖 Recipe
- 💬 Comments
What Makes This Beef Stew Healthy?
This healthy beef stew keeps all the slow-simmered depth of classic stew - without butter or cream. Instead of relying on added fat, richness comes from tomato paste, balsamic vinegar, and a long, gentle simmer.
It's made with simple, whole ingredients, protein-rich beef chuck, and plenty of vegetables for balance. You can use bone broth for an extra protein boost, and the recipe is naturally dairy-free with an easy gluten-free option. The result is hearty and satisfying, but not heavy.
Why You'll Love This Healthy Beef Stew
- High-protein and satisfying. Made with tender beef chuck and optional bone broth for an extra protein boost.
- Rich flavor, lighter feel. Tomato paste and balsamic create deep, slow-simmered flavor without butter or cream.
- Made with everyday ingredients. No red wine or specialty items required - just simple pantry staples.
- Perfect for meal prep. It reheats beautifully and tastes even better the next day.
Ingredients You'll Need
- Boneless beef chuck (2.5 lbs) - This is my go-to for beef stew. It gets unbelievably tender after a long simmer and delivers that classic, cozy texture without extra fat. It's also one of the most budget-friendly cuts and ideal for slow cooking.
- Kosher salt + freshly ground black pepper - Don't skip seasoning the beef before browning. It's what builds that deep, savory base.
- Avocado oil - I use this because it has a higher smoke point than olive oil and lets the beef brown properly without burning.
- Yellow onion + garlic - The flavor foundation. As they cook, they soften and create that rich, comforting aroma that makes stew taste like it simmered all day.
- Tomato paste - Adds depth and a subtle richness without making the stew heavy.
- All-purpose flour (or gluten-free flour) - Helps naturally thicken the broth as it simmers, so it's hearty, not watery.
- Beef broth or bone broth - Bone broth is my favorite here for an extra protein boost and deeper flavor.
- Balsamic vinegar - Just a little brightens everything and balances the richness beautifully.
- Yukon gold potatoes - Creamy and buttery, and they hold their shape during the long cook time.
- Carrots + celery + frozen peas - Classic, simple, and a great way to sneak in vegetables.
Scroll to recipe card for quantities!
Best Beef for Stew
The best beef for stew is boneless beef chuck. It becomes fork-tender after a long, gentle simmer because the connective tissue breaks down into gelatin, creating tender meat and a naturally thicker broth.
TIP: For the most consistent texture, buy a chuck roast and cut it into 1-inch pieces yourself.
Avoid lean cuts like sirloin - they cook too quickly and can become tough in a long simmer.
How to Make Healthy Beef Stew (Step-by-Step)
- Step 1: Pat the beef dry, cut it into 1-inch pieces, and season it well with salt and pepper.
- Step 2: Brown the beef in batches in a hot Dutch oven until deeply golden, then transfer to a plate.
- Step 3: Spoon off excess fat, leaving a thin layer in the pot. Cook the onion until softened, scraping up the browned bits.
- Step 4: Add the carrots and celery and cook for 3-4 minutes. Stir in the garlic and cook for 30 seconds.
- Step 5: Return the beef (and any juices) to the pot.
- Step 6: Sprinkle the flour over everything and stir until evenly coated.
- Step 7: Pour in the broth, tomato paste, balsamic vinegar, and potatoes, stirring until the tomato paste dissolves.
- Step 8: Bring to a gentle boil, then cover and simmer on low until the beef is fork-tender.
- Step 9: Stir in the peas at the end, then taste and adjust seasoning and thickness as needed.
Video Tutorial (Step-by-Step)
Expert Tips
I've made this recipe dozens times, and these are the small details that make the biggest difference.
- Sear in batches if needed. A deep golden crust builds real flavor. If the pan is crowded, the beef will steam instead of brown.
- Keep the simmer low and steady. After bringing it to a boil, reduce the heat so it gently bubbles - not rapidly boils - for ultra-tender beef.
- Give it time. If the beef isn't fork-tender yet, it simply needs more simmering. Chuck gets better the longer it cooks gently.
- Taste before serving. Adjust salt and add a small splash of balsamic if it needs brightness.
- If the flavor tastes flat, it likely needs salt - not more cooking time. Seasoning properly at the end makes a huge difference.
Slow Cooker + Instant Pot Instructions
Slow Cooker Method:
- Brown the beef first. Pat dry, season, and sear in batches on the stovetop for the best flavor.
- Transfer the beef to your slow cooker along with the onion, carrots, celery, garlic, potatoes, tomato paste, balsamic vinegar, and broth.
- Stir to combine.
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is tender.
- Stir in the peas during the last 10 minutes.
- If needed, thicken with a cornstarch slurry at the end.
Instant Pot Method:
- Use the Sauté function to brown the beef in batches. Remove and set aside.
- Sauté the onion, carrots, and celery for 2-3 minutes, then add garlic.
- Return the beef to the pot and stir in the flour.
- Add the broth, tomato paste, balsamic vinegar, and potatoes. Stir well.
- Seal and cook on High Pressure for 35 minutes.
- Allow a 10-15 minute natural release, then vent.
- Stir in the peas and thicken if desired.
Easy Substitutions & Variations
- Make it gluten-free: Use a 1:1 gluten-free flour blend or skip the flour and thicken at the end with a cornstarch slurry.
- Make it paleo or Whole30: Skip the flour entirely and let the stew simmer slightly brothy, or thicken with arrowroot at the end.
- Swap the potatoes: Use cubed sweet potatoes for a slightly sweeter twist, or cauliflower florets for a lower-carb option.
- Boost the protein: Use beef bone broth instead of regular broth for extra protein and deeper flavor.
- Add more vegetables: Mushrooms or green beans work beautifully without changing the flavor profile.
- Lower-sodium option: Use low-sodium broth and adjust salt at the end.
What to Serve with Beef Stew
This healthy beef stew is hearty enough to stand on its own, but if you want to round it out, here are a few simple pairings:
- Garlic bread or sourdough - Perfect for soaking up the rich broth. Try my Air Fryer Garlic Bread for a quick 10-minute recipe.
- Simple green salad - Something light and crisp balances the richness beautifully.
- Roasted vegetables - Try roasted Brussels sprouts or Air Fryer Broccolini for extra texture.
- Creamy Mashed Cauliflower - A lower-carb option that still feels cozy.
- Buttermilk biscuits or healthy almond flour cornbread - For a classic comfort-food moment. My Air Fryer Buttermilk Biscuits are insanely flaky!
Frequently Asked Questions
Beef stew can be a healthy dinner when made with whole ingredients and moderate fat. This version uses lean beef chuck, plenty of vegetables, and no butter or cream, making it high in protein and balanced.
Beef stew should simmer gently for about 1½ to 2 hours, or until the beef is fork-tender. Chuck needs low, steady heat to break down connective tissue. If it's still tough, it simply needs more time.
Beef stew is usually tough if it hasn't simmered long enough or if the heat is too high. Chuck becomes tender when cooked low and slow. If it's chewy, reduce the heat and let it cook longer.
This recipe thickens naturally with flour as it simmers. For a thicker stew, you can stir in a cornstarch slurry at the end and simmer for a few minutes until thickened.
Yes. Brown the beef first for best flavor, then cook on LOW for 7-8 hours or HIGH for 4-5 hours until tender.
Yes. Use a 1:1 gluten-free flour blend or skip the flour and thicken with cornstarch at the end.
How to Store, Freeze, and Reheat Beef Stew
- To store: Let the stew cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
- To freeze: Cool fully, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the stew.
More Healthy Dinner Recipes with Beef You'll Love
If you loved this healthy beef stew, here are a few more healthy comfort food recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Beef Stew
Ingredients
- 2.5 lbs boneless beef chuck, cut into 1-inch pieces
- 2 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoon avocado oil
- 1 large yellow onion, chopped
- 5 cloves garlic, smashed
- 2 tablespoon tomato paste
- ¼ cup all-purpose flour, gluten-free if needed
- 6 cups beef broth or bone broth for extra protein, (or 3 cups broth + 3 cups water)
- 2 tablespoon balsamic vinegar
- 1 lb small Yukon gold potatoes, cut into 1-inch pieces
- 4 large carrots, sliced into ¼-inch coins
- 4 large celery stalks, sliced ¼-inch thick
- 1 cup frozen peas
Instructions
- Prep the Beef: Pat the beef dry with paper towels (this helps it brown) and season all over with salt and pepper.
- Sear the Beef: Heat avocado oil in a large Dutch oven over medium-high heat and brown the beef in 2-3 batches for 3-5 minutes per side, then transfer to a plate. Add more oil as needed between batches.
- Cook the Onions: Carefully spoon out excess fat, leaving a little for flavor. Add the onion and cook for about 5 minutes, stirring and scraping up the browned bits from the bottom of the pot.
- Add the Vegetables & Garlic: Stir in the carrots and celery and cook for 3-4 minutes, then add the garlic and cook for 30 seconds until fragrant.
- Add the Beef Back: Return the beef and any juices to the pot.
- Add the Flour: Sprinkle the flour over the mixture and stir well until everything is evenly coated.
- Add Liquids: Pour in the beef broth, tomato paste, and balsamic vinegar and stir until the tomato paste fully dissolves into the broth.
- Simmer: Add the potatoes, bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is fork-tender.
- Add the Peas: Stir in the peas during the last 5 minutes of cooking.
- Make the Slurry (Optional for Thicker Stew): In a small bowl, whisk 1½-2 tablespoons cornstarch with 1-2 tablespoons cold water until completely smooth.
- Thicken the Stew: Slowly pour the slurry into the simmering stew while stirring continuously, and cook for 2-3 minutes until thickened.
Diana M says
Turned out great! Added mushrooms to mine at the end. Very easy to make!
Tati Chermayeff says
So happy you loved it, Diana!! 😊 Mushrooms are such a good add—love that idea. Thanks for taking the time to leave a review!
Tati Chermayeff says
This is my favorite Winter recipe.... so cozy, high in protein and feels like a hug in a bowl. It's easy to make and super yummy!