This healthy beef stew recipe is cozy, hearty, and delicious. Make it on the stovetop, in the oven, or in the slow cooker. You’ll love it every way!
- 1 Tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds stew beef, cut into 1-inch cubes
- 1 medium onion, diced (about 2 cups)
- 2 cups sliced carrots, cut into 1/2-inch pieces (5–6 carrots)
- 1 cup sliced celery (about 3 stalks)
- 1–1 1/2 lbs. Yukon gold potatoes, cut into 1-inch cubes
- 1 (15 oz.) can crushed tomatoes
- 1/3 cup balsamic vinegar
- 1–2 cloves garlic, minced
- 4 cups beef broth (I prefer beef bone broth)
- 1–2 sprigs fresh rosemary
- 2 bay leaves
- 2–3 Tablespoons cornstarch or arrowroot (use 3 for thicker stew)
- 1/2 cup water
- 1 cup frozen peas
- Optional: fresh parsley, for garnish
- First, Brown The Beef. Heat the oil in a large Dutch oven or soup pot over medium-high heat. Working in batches, add beef cubes to the pan, leaving space between them so they brown better. Season with a little of the salt and pepper and cook the beef cubes 3-4 minutes per side to brown a bit (the center will still be pink), and remove to a clean plate. Repeat until all the beef is browned and set aside.
- Cook The Veggies. Then, add onion, carrots, celery, and potatoes to the pot with the rest of the salt and pepper and stir, scraping up all those lovely browned bits on the bottom of the pan as you go. Cook the vegetables 4-5 minutes to start softening.
- Add The Flavorings. Next, add crushed tomatoes, balsamic vinegar, and garlic to the pot. Stir to combine with the softened vegetables.
- Return The Beef & Add Broth. Add the browned beef back into the pot along with any juices on the plate, and pour in the broth. Stir to combine well.
- Add Herbs & Simmer. Tuck in the rosemary sprigs and bay leaves and bring the pot to a simmer over medium heat. Simmer on medium-low heat for 1 1/2-2 hours or until the beef is very tender and easily shreds with a fork, stirring occasionally, and adding a splash of water if the stew is evaporating too quickly.
- Thicken The Stew. When the beef is very tender, remove the bay leaves and rosemary stems. Thicken the stew with a cornstarch slurry. In a small bowl, combine cornstarch and 1/2 cup water. Whisk until totally smooth, then stir into the simmering soup. Cook 2-3 minutes, or until the stew has thickened. Taste and season with more salt or pepper, as desired.
- Stir In The Peas. Turn off the heat and stir in the frozen peas. Let them heat through (this will take no more than 1-2 minutes), then ladle the beef stew into bowls and serve warm. Store leftover beef stew in an airtight container in the fridge 3-4 days, or freeze leftovers up to 2 months.
Want To Make This In A Slow Cooker? Brown the beef in the oil as directed (if you like), then transfer to a slow cooker with the onion, carrots, celery, and potatoes. Use balsamic vinegar to deglaze the pan (scraping up all the little brown bits), then transfer to the slow cooker. Add tomatoes, garlic, and broth and stir to combine. Cook on HIGH 3-4 hours, or LOW 5-6 hours. Stir in the cornstarch slurry and cook about 10 minutes more, to thicken. Stir in the peas and serve. (Since the liquid won’t evaporate as much in slow cooking, you may prefer to reduce the water in the cornstarch slurry to 1/4 cup.)
Can I Make This In The Oven? Yes, you can make this as gluten-free dutch oven beef stew and it’s fabulous. Preheat the oven to 325 degrees F. and follow the directions to assemble the stew. Pop it in the oven for 3-4 hours, or until the beef is tender. (You can cover it until the last 30 minutes or so to prevent too much evaporation, or just add more water/broth as needed.)
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: gluten-free beef stew, healthy beef stew, gf beef stew