As the weather turns colder, there's nothing more comforting than a homemade stew cooking on the stove. My Healthy Beef Stew will help you beat the winter blues and keep you warm and cozy. Tender pieces of beef come together with baby potatoes, carrots, onion, and a decadent combination of nutrient-dense ingredients for a beef stew that is bursting with flavor. If you don't think beef stew is "your thing"--you should think again. This Healthy Beef Stew is everything I love about lightened-up cooking, and you're sure to love it too.
Course dinner
Keyword beef, beef stew
Servings 6people
Calories 368kcal
Author Steph
Equipment
Dutch Oven or large soup pot
Ingredients
2lbsBottom round
1/4cupall-purpose flour
1tspgarlic powder
1tsponion powder
1/2tspkosher salt
fresh cracked pepper
olive oil spray
1cupcelerychopped
1cupbaby carrots
1onionlarge; chopped
4sprigsthyme
2/3cupred winedry
5cupsbeef broth
2tbspbalsamic vinegar
3tbsptomato paste
1lbgolden baby potatoes
2tbspcorn starch
1/4 cupwater
fresh parsley
Instructions
Trim the fat off the beef, and then cut the beef into bite-sized chunks.
Add the garlic powder, onion powder, 1/2 tsp kosher salt and fresh cracked pepper to the flour, and toss the beef into the flour until thoroughly coated. Preheat a dutch oven over medium high heat. and add olive oil spray.
Working in batches, sear the beef on all sides to get a golden crust (it will not be cooked through). Be careful not to overcrowd the meat, as it will not crisp up; it will steam. Work in two smaller batches to ensure proper browning. Remove the partially cooked beef from the pot and set aside.
Add more olive oil spray to the empty dutch oven, and add the onions. Sauté for 5 minutes or until tender.
Next, add the wine and use a wooden spoon to scrape any burnt bits off the bottom of the pot.
Add the beef broth, tomato paste and balsamic vinegar, as well as the carrots and celery. Add the cooked beef back in, along with the thyme sprigs and another 1/2 tsp kosher salt.
Cover the pot and simmer on medium low for 45 minutes. After 45 minutes, add the baby potatoes and cover and simmer for another 45 minutes.
After 45 minutes, combine the cornstarch with the water to form a slurry, and pour it into the pot. Simmer for 5 minutes or until the stew is thickened to your liking.