Healthy Beef Stew

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.

5 from 2 votes

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Prep Time 10

Cook Time 1 50

Total Time 2

Serving servings

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.

Notes

Best Cut: Use beef chuck. It becomes fork-tender after a long simmer. Lean cuts like sirloin can turn tough.

Browning Matters: Sear the beef in batches for deep flavor. If the pot is crowded, the beef will steam instead of brown.

Gentle Simmer: After bringing to a boil, reduce to low and let it gently bubble. Rapid boiling can make the beef tough.

Tough Beef?: If the meat isn’t tender, it simply needs more time. Keep simmering until fork-tender.

Thickness: For a thicker stew, use the cornstarch slurry. Prefer it brothy? Skip it.

Seasoning: Taste before serving. If the flavor feels flat, add a pinch of salt or a small splash of balsamic.

Gluten-Free Option: Use a 1:1 gluten-free flour blend or thicken at the end instead of using flour.

Make-Ahead: This stew tastes even better the next day as the flavors deepen.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Nutrition

Course Dinner

Cuisine American

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