INTRODUCTION
Beef Stew is a warm, filling dish that feels like home. It is a great mix of tender beef and simple vegetables in a rich broth. This version is easy to make and can be a healthy version of a classic dinner. The beef gives a lot of protein, and the veggies add fiber and vitamins. If you like hearty meals that fit into meal prep plans, this is a great choice. For a twist, try a lighter side or pair it with a salad to keep calories lower or make it a high protein meal for busy weeks. For another hearty beef idea, see this Chinese beef and broccoli recipe for a fast stir-fry style meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this Beef Stew because it is simple to make, fills the house with a warm smell, and stores well for the week. It is a great option for meal prep because it reheats well and often tastes better the next day. This is a lighter option compared to heavy cream-based dishes. It can be part of a balanced meal with lean beef, fiber-rich vegetables, and broth. This recipe can also be changed to serve as a diabetic-friendly, gluten free, or low carb dish with a few swaps. It makes a large pot, so it is excellent when you need meals for the week or want a comforting dinner that is good for weight loss when portions are controlled. If you like other beef dinners, you might try this easy beef and broccoli idea for more weeknight variety.
HOW TO MAKE Beef Stew
This version uses basic steps to make a rich, tender stew. It is a healthy version of the old favorite because it keeps fat moderate and boosts vegetables. The protein from beef is great for muscle and satiety, and the peas and other vegetables add fiber. You can make this stew on the stove, in a slow cooker, or in an oven-safe pot. If you want a slow cooker plan, check a similar slow-cook idea like this slow cooker beef and vegetable soup for tips on long, low heat cooking.
EQUIPMENT NEEDED
- Large Dutch oven or heavy-bottom pot with lid
- Wooden spoon or heat-proof spatula
- Mixing bowl for flour coating
- Measuring cups and spoons
- Knife and cutting board
- Small bowl for cornstarch slurry
Ingredients You’ll Need :
2 pounds stewing beef, trimmed and cubed, 3 tablespoons all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 3 tablespoons olive oil (more as needed), 1 onion, chopped, 6 cups beef broth, 1/2 cup red wine (optional), 1 pound potatoes, peeled and cubed, 4 carrots, cut into 1-inch pieces, 4 ribs celery, cut into 1-inch pieces, 3 tablespoons tomato paste, 1 teaspoon dried rosemary (or 1 sprig fresh), 2 tablespoons cornstarch (or as needed), 2 tablespoons water (or as needed), 3/4 cup peas
STEP-BY-STEP INSTRUCTIONS :
Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture. Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl. Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes. Add beef broth and red wine while scraping up any brown bits in the pan. Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender (up to 90 minutes). Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you would like a thicker stew, you can add extra). Stir in peas and simmer for 5-10 minutes before serving. Season with salt and pepper to taste. Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.
HOW TO SERVE Beef Stew
Serve Beef Stew hot in shallow bowls. Keep portions to about 1.5 to 2 cups per person to manage calories if you are watching weight. For a balanced plate, add a side salad with leafy greens and a light vinaigrette. A small whole grain roll or a side of steamed green beans adds fiber without too many extra calories. For a lower calorie and lighter option, skip bread and serve with extra steamed or roasted non-starchy vegetables. This stew is also a high protein meal when served with a modest portion of a whole grain for extra fiber and slow energy release.
STORAGE & FREEZING : Beef Stew
- Refrigerator: Cool the stew to room temperature and store in airtight containers for up to 4 days.
- Freezer: Place cooled stew in freezer-safe bags or containers. It keeps well for 3 months. Label with date.
- Reheating: Thaw in the fridge overnight before reheating. Warm on low heat on the stove, stirring until hot. You can also reheat in the microwave in short bursts, stirring between each burst.
- Note: If you plan to freeze, undercook the potatoes slightly so they do not turn mushy after thawing and reheating.
SERVING SUGGESTIONS
- Healthy side: Mixed green salad with lemon vinaigrette.
- Fiber boost: Add a spoon of cooked barley or farro to your bowl (if not low carb).
- Low calorie: Serve over cauliflower mash as a low carb swap.
This Beef Stew pairs well with roasted Brussels sprouts or a simple Greek salad for a balanced plate.
VARIATIONS
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Healthier version: Use 93% lean beef or trim extra fat from the meat. Use low-sodium beef broth and reduce added salt. Add more carrots, celery, and mushrooms to boost fiber and volume. Serve with a side salad to keep the meal lower in calories. This version is great for meal prep and can be a lighter option for family meals.
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High-protein or low-carb version: Replace potatoes with cubed turnips or cauliflower florets to keep the meal low carb. Increase the beef to 2.5 pounds or add extra lean beef or diced cooked chicken sausage for more protein. You can also stir in a cup of canned white beans for extra protein and fiber, but note that beans add carbs. This approach makes the stew a true high protein meal for muscle recovery and satiety.
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Air fryer or oven-baked version: Brown the beef cubes in the air fryer at 400°F for 8–10 minutes in batches to get a nice sear with less oil. Roast the vegetables in the air fryer or oven at 400°F for 15–20 minutes while you brown the meat on the stovetop. Then combine all in your Dutch oven and simmer with broth for 40–60 minutes. For an oven-baked stew, after browning and combining, cover the pot and bake at 325°F for 1.5–2 hours until meat is tender. If you like a crisp roast with stew, try searing the beef and roasting carrots and potatoes to deepen flavor before simmering. For an alternate beef dinner with crisped veggies, try this Chinese beef and broccoli for an air-fry friendly take.
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Gluten free option: Use cornstarch instead of flour for coating and thicken with a cornstarch slurry. Use gluten-free flour if you prefer that coating step. The stew can be made diabetic-friendly by cutting potatoes or replacing them with lower-glycemic vegetables.
FAQs
Q: Is Beef Stew good for weight loss?
A: Yes, it can be good for weight loss when you control portions, use lean meat, and add more vegetables. Serving with a salad instead of bread cuts calories. This stew can be a lighter option for dinner when paired with low-calorie sides.
Q: Is Beef Stew diabetic-friendly?
A: It can be. For a diabetic-friendly bowl, reduce or remove potatoes and use more non-starchy vegetables like cauliflower, zucchini, and mushrooms. Use low-sodium broth and watch portion sizes to manage blood sugar.
Q: How long will Beef Stew last in the fridge?
A: Store in an airtight container for up to 4 days. Reheat thoroughly before eating.
Q: Can I freeze Beef Stew and how long will it keep?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove. If you plan to freeze, keep diced potatoes a bit firm so they do not become mushy after thawing.
Q: Is this stew high in protein?
A: Yes. With 2 pounds of stewing beef, this dish is a high protein meal that helps keep you full and supports muscle health. Adding peas and extra beef or beans raises the protein more.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6–8 hours. For slow cooker tips, see a quick beef stir-fry idea for flavor pairings you can adapt to slow cooking.
MAKE-AHEAD TIPS FOR Beef Stew
- Cook ahead: Make the stew a day before serving. Flavors deepen overnight and you can reheat in 20–30 minutes on low heat. This is why it is great for meal prep.
- Portion out: Divide into single-meal containers for easy grab-and-go lunches or dinners. This saves time and helps with portion control if you are trying to lose weight or eat balanced meals.
- Freeze in portions: Freeze in serving-size containers so you can take out just what you need. Label each container with the date.
- Quick finish: If you want a fast dinner after work, prep the veggies and brown the meat ahead of time. Store them separately in the fridge. When ready, combine everything and simmer 45–60 minutes.
This Beef Stew gives you a cozy, filling meal that fits many diets with small swaps. It is a hearty, high protein choice that also offers fiber from vegetables. Make it as a lighter option or keep it rich and comforting. Either way, it is a dependable meal prep option that stores and freezes well.
Beef Stew
Ingredients
Method
- Combine flour, garlic powder, salt, and pepper in a mixing bowl.
- Toss the beef in the flour mixture to coat thoroughly.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Shake off excess flour from the beef and brown in small batches, then set aside.
- Add chopped onions to the pot, adding more oil as needed, and cook until softened, about 3 minutes.
- Add beef broth and red wine, scraping any brown bits from the pan.
- Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary.
- Reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender (up to 90 minutes).
- Mix cornstarch and water to create a slurry and gradually add to the boiling stew for desired thickness.
- Finally, stir in the peas and simmer for an additional 5-10 minutes before serving.