Healthy Beef Stew Recipe (Stove Top or Slow Cooker)

Name: Healthy Beef Stew Recipe (Stove Top or Slow Cooker)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 1 ½ lb Beef Stew Meat (1.5 pounds of stew beef meat (cut into 1 inch chunks)); 3 tbsp Arrowroot Starch (3 tablespoons arrowroot starch); 1 tbsp Table Salt (1 tablespoon salt); 1 tsp Black Pepper (1 teaspoon black pepper); ¼ cup Balsamic Vinegar of Modena (¼ cup balsamic vinegar); ½ piece Yellow Onion (½ yellow onion, diced); 5 cloves Garlic (5 cloves garlic, smashed); 3 pieces Carrot (3 carrots, sliced); 3 pieces Celery (3 celery stalks, chopped); 8 oz Crimini Mushrooms (8 oz baby bella mushrooms); 1 oz Diced Tomatoes (1 – 15oz can diced tomatoes — up to 15); 4 pieces Yukon Gold Potato (4 yukon gold potatoes, diced); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 tsp Dried Rosemary (1 teaspoon dried rosemary); 2 pieces Bay Leaves (2 dried bay leaves); 32 oz Beef Broth (32 oz beef broth); 1 cup Green Peas (1 cup frozen peas)

Healthy Beef Stew Recipe (Stove Top or Slow Cooker) - Dinner (American)

75 minAmerican

Servings6

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Gluten Free
Dairy Free
Egg Free

Ingredients

For 6 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Beef Stew Meat1 ½ lb · 1.5 pounds of stew beef meat (cut into 1 inch chunks)
Arrowroot Starch3 tbsp · 3 tablespoons arrowroot starch
Table Salt1 tbsp · 1 tablespoon salt
Black Pepper1 tsp · 1 teaspoon black pepper
Balsamic Vinegar of Modena¼ cup · ¼ cup balsamic vinegar
Yellow Onion½ piece · ½ yellow onion, diced
Garlic5 cloves · 5 cloves garlic, smashed
Carrot3 pieces · 3 carrots, sliced
Celery3 pieces · 3 celery stalks, chopped
Crimini Mushrooms8 oz · 8 oz baby bella mushrooms
Diced Tomatoes1 oz · 1 – 15oz can diced tomatoes — up to 15
Yukon Gold Potato4 pieces · 4 yukon gold potatoes, diced
Dried Thyme1 tsp · 1 teaspoon dried thyme
Dried Rosemary1 tsp · 1 teaspoon dried rosemary
Bay Leaves2 pieces · 2 dried bay leaves
Beef Broth32 oz · 32 oz beef broth
Green Peas1 cup · 1 cup frozen peas

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Steps

1Toss the stew beef meat in the arrowroot starch, salt, and pepper until completely coated.
2Heat heavy bottomed pot over medium high heat. Once hot, add in the coconut oil. When the oil has melted, add in the stew beef meat. Cook the beef for five to six minutes on each side until browned.
3Once all of the beef is brown, lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom of the pot.
4Next, add the garlic, onion, and herbs to the pot. Cook for another 5 minutes, until the garlic, herbs, and onions become fragrant.
5Next add the veggies and stir until well combined. Lastly, add the beef broth.
6Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer for 30-45 minutes or until the potatoes are fork tender. Lastly, add the frozen peas and let simmer for another five minutes until they are warmed through. Serve and enjoy!
7Slow Cooker Instructions
8Follow steps 1-4 from the stove top instructions above.
9Transfer the beef, garlic, onion, and herb mixture to your slow cooker. Add the veggies and broth, then stir until well combined.
10Cook on high for 4-5 hours or until the beef and potatoes are tender.
11When the potatoes are tender, add in the peas and stir. Let the stew cook for 10-15 more minutes until the peas are warmed through. Serve immediately and enjoy!