Hearty Beef Stew

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.

Ingredients

• 2 lbs Bottom round

• 1/4 cup all-purpose flour or gluten free flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon kosher salt

• fresh cracked pepper

• olive oil spray

• 1 cup celery, chopped

• 1 cup baby carrots

• 1 onion, large; chopped

• 4 sprigs thyme

• 2/3 cup red wine, dry

• 5 cups beef broth

• 2 tablespoons balsamic vinegar

• 3 tablespoons tomato paste

• 1 lb golden baby potatoes

• 2 tablespoons cornstarch

• 1/4 cup water

• fresh parsley

Instructions

1. Trim the fat off the beef, and then cut the beef into bite-sized chunks.

2. 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.

3. 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.

4. Add more olive oil spray to the empty dutch oven, and add the onions. Sauté for 5 minutes or until tender.

5. Next, add the wine and use a wooden spoon to scrape any burnt bits off the bottom of the pot.

6. 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.

7. 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.

8. 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.

9. Garnish with fresh parsley. Enjoy!

INSTANT POT:

1. Add all ingredients except those from step 8 and 9 to the instant pot. The beef can go in raw. Cook on high pressure for 30 minutes and allow steam to release slow.

2. 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.

3. Garnish with fresh parsley. Enjoy!