Healthy Beef Stew Recipe (Stove Top or Slow Cooker) Recipe
This Healthy Beef Stew is a comforting and nourishing meal made with tender chunks of beef, fresh vegetables, and aromatic herbs. Designed for stovetop or slow cooker preparation, it features a wholesome blend of ingredients that deliver rich flavor without excess fat or calories. Perfect for a cozy family dinner, this recipe balances hearty protein and fiber-rich vegetables for a satisfying dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes (stovetop) or 4-5 hours (slow cooker)
- Total Time: 1 hour 15 minutes (stovetop) or approximately 5 hours (slow cooker)
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Meat and Coating
- 1.5 pounds stew beef meat, cut into 1 inch chunks
- 3 tablespoons arrowroot starch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
Vegetables and Herbs
- ½ yellow onion, diced
- 5 cloves garlic, smashed
- 3 carrots, sliced
- 3 celery stalks, chopped
- 8 oz baby bella mushrooms
- 4 yukon gold potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 dried bay leaves
- 1 cup frozen peas
Liquids and Others
- ¼ cup balsamic vinegar
- 1 (15 oz) can diced tomatoes
- 32 oz beef broth
Instructions
- Coat the Beef: Toss the stew beef meat in arrowroot starch, salt, and black pepper until it is completely coated, ensuring even seasoning and helping with browning.
- Brown the Beef: Heat a heavy-bottomed pot over medium-high heat. Add coconut oil and let it melt. Add the coated beef chunks and cook for 5 to 6 minutes on each side until deeply browned to develop flavor.
- Deglaze the Pot: Lower the heat and pour in the balsamic vinegar to deglaze. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot.
- Sauté Aromatics and Herbs: Add the smashed garlic, diced onion, dried thyme, dried rosemary, and bay leaves to the pot. Cook for about 5 minutes until fragrant and softened.
- Add Vegetables and Broth: Stir in the carrots, celery, mushrooms, diced tomatoes, and diced potatoes to the pot. Pour in the beef broth and stir to combine all ingredients well.
- Simmer the Stew: Bring the mixture to a rolling boil, then reduce the heat to a low simmer. Let it simmer uncovered for 30-45 minutes or until potatoes are fork tender, allowing flavors to deepen.
- Finish with Peas: Stir in frozen peas and continue simmering for another 5 minutes until peas are warmed through. Remove bay leaves prior to serving. Serve warm and enjoy!
- Slow Cooker Option: Follow steps 1-4 as above to coat, brown, deglaze, and sauté aromatics. Transfer everything to the slow cooker, add vegetables and broth, stir to combine.
- Cook in Slow Cooker: Cook on high for 4-5 hours or until beef and potatoes are tender.
- Add Peas in Slow Cooker: When potatoes are tender, stir in frozen peas and cook for another 10-15 minutes until peas are heated through. Serve immediately.
Notes
- Arrowroot starch acts as a gluten-free thickener and helps brown the beef.
- Browning the meat before simmering adds depth of flavor to the stew.
- Using both fresh and dried herbs enhances the aromatic profile.
- The balsamic vinegar deglazes the pot and adds subtle acidity to balance the richness.
- Slow cooker times may vary slightly depending on the appliance; adjust as needed.
- Feel free to swap baby bella mushrooms with cremini or white mushrooms.
- Remove bay leaves before serving to avoid an overpowering taste.
