Beef stew doesn’t have to sit heavy. This lighter version keeps all the cozy flavor you love while trimming extra fat and dialing up the vegetables. It’s hearty enough for a chilly evening, but won’t leave you feeling weighed down.
The broth is clean and savory, the meat is tender, and every spoonful tastes bright and satisfying. If you’re craving comfort without the nap afterward, this is your stew.
Why This Recipe Works
- Lean cuts, big flavor: Using lean beef chuck trimmed of fat gives you tenderness without greasiness. A quick sear adds depth without extra oil.
- Broth-forward base: A lighter, herby broth replaces heavy gravies.
Tomato paste and balsamic add body and balance.
- Plenty of vegetables: Carrots, celery, mushrooms, and greens make the stew filling and colorful while keeping calories in check.
- Smart thickening: A small cornstarch slurry creates a silky finish without cups of flour or butter.
- Layered seasoning: Bay leaves, thyme, and a touch of smoked paprika give a slow-cooked taste in less time and with fewer calories.
Ingredients
- 1.5 pounds lean beef chuck, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 carrots, peeled and cut into 1/2-inch pieces
- 2 celery stalks, sliced
- 8 ounces cremini or button mushrooms, quartered
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 3 sprigs fresh)
- 2 bay leaves
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tablespoon balsamic vinegar
- 2 medium potatoes, cut into 3/4-inch chunks (Yukon gold preferred)
- 1 cup green beans, trimmed and cut into 1-inch pieces (optional)
- 2 cups baby spinach or chopped kale
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
How to Make It
- Prep the beef: Pat the cubes dry with paper towels. Season with salt and pepper. Dry meat browns better, which means more flavor.
- Sear in batches: Heat the olive oil in a large heavy pot over medium-high heat.
Sear the beef in 2–3 batches until browned on two sides, about 3–4 minutes per batch. Transfer to a plate. Do not crowd the pot.
- Sweat the aromatics: Reduce heat to medium.
Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring, until softened and lightly golden.
- Add mushrooms and garlic: Stir in mushrooms and cook 3–4 minutes to release moisture. Add garlic and cook 30 seconds until fragrant.
- Build the base: Stir in tomato paste and smoked paprika.
Cook 1 minute to toast and deepen color.
- Deglaze and season: Pour in 1/2 cup broth and scrape up brown bits. Return beef and any juices. Add remaining broth, water, thyme, bay leaves, and balsamic.
Bring to a gentle simmer.
- Simmer: Cover partially and cook at a low simmer for 45 minutes, stirring occasionally. Keep the heat low so the meat stays tender.
- Add potatoes and greens: Stir in potatoes and green beans (if using). Simmer uncovered 20–25 minutes until potatoes are tender.
Skim any visible fat from the surface.
- Finish with greens: Stir in spinach or kale and cook 2–3 minutes until wilted and bright.
- Thicken lightly (optional): If you want a silkier body, stir in the cornstarch slurry and simmer 2 minutes until the stew slightly thickens.
- Taste and adjust: Remove bay leaves. Add salt, pepper, and an extra splash of balsamic if you like more tang. Garnish with parsley and serve.
How to Store
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
The flavors deepen by day two.
- Freezer: Freeze in portions for up to 3 months. Leave a little headspace in containers for expansion.
- Reheating: Warm on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick. Stir occasionally to prevent sticking.
- Make-ahead tip: Cook through step 7, cool, and refrigerate.
Add potatoes and finish cooking the next day for even better flavor and texture.
Health Benefits
- Lean protein: Trimmed beef provides iron, zinc, and B vitamins with fewer saturated fats than traditional stews heavy in butter and flour.
- Vegetable-rich: Carrots, celery, mushrooms, and greens add fiber, potassium, and antioxidants that support heart and gut health.
- Lighter broth: Using low-sodium broth helps control sodium intake while keeping the stew satisfying and savory.
- Balanced carbs: Modest potato portions and optional green beans keep the stew filling without spiking calories.
What Not to Do
- Don’t rush the sear: Skipping browning leads to a flat-tasting stew. Color equals flavor.
- Don’t boil hard: A rolling boil toughens the beef. Keep it at a gentle simmer for tenderness.
- Don’t add potatoes too early: They’ll fall apart and cloud the broth.
Add them in the last 20–25 minutes.
- Don’t skip seasoning layers: Salt as you go—on the meat and veggies—to build flavor without excess salt at the end.
- Don’t overload with fat: Stick to a measured tablespoon of oil and skim surface fat as it simmers.
Recipe Variations
- Slow cooker: Sear the beef and sauté the veggies first. Transfer everything to a slow cooker with broth, tomatoes, and seasonings. Cook on low 7–8 hours.
Add potatoes for the last 2 hours and greens for the last 15 minutes.
- Pressure cooker/Instant Pot: Sear on Sauté, then add broth and seasonings. Pressure cook 30 minutes. Quick release, add potatoes, and pressure cook 6 minutes more.
Stir in greens at the end.
- Mediterranean twist: Add olives, a strip of lemon zest, and a handful of fresh parsley and dill at the end. Use chickpeas instead of potatoes for extra fiber.
- Smoky chipotle: Swap smoked paprika for 1 minced chipotle in adobo and add a pinch of cumin. Finish with lime juice.
- Grain boost: Stir in 1/2 cup cooked farro or barley at the end for chew and added nutrition, keeping the stew lighter than a thick gravy.
- Lower carb: Replace potatoes with cauliflower florets added in the last 10 minutes and skip the cornstarch.
FAQ
What cut of beef is best for a lighter stew?
Beef chuck is ideal because it becomes tender with slow cooking.
Trim visible fat before cubing. You can also use bottom round or sirloin tip, but chuck gives the best balance of flavor and tenderness.
How do I keep the broth clear and not greasy?
Sear with minimal oil, simmer gently, and skim any fat that rises to the surface. Keeping potatoes and starches out until later also helps maintain a clean broth.
Can I make this stew gluten-free?
Yes.
The recipe uses cornstarch to thicken, not flour. Confirm your broth and seasonings are labeled gluten-free.
What can I use instead of potatoes?
Try cauliflower, turnips, or parsnips. Add them later in the cook time so they keep their texture.
How can I add more flavor without more fat?
Toast tomato paste, use herbs, add a splash of balsamic or Worcestershire, and finish with fresh parsley or lemon zest.
These brighten the stew without extra calories.
Can I use chicken broth instead of beef broth?
You can, but the flavor will be lighter and less beefy. If using chicken broth, add a touch more tomato paste and a dash of soy sauce for depth.
How long does it keep?
It keeps 4 days in the fridge and up to 3 months in the freezer. The flavors improve after a day, so it’s great for meal prep.
Do I have to use cornstarch?
No.
The stew is delicious without it. The cornstarch simply gives a lightly silky texture. You can also mash a few potato pieces into the broth for a natural thickener.
Wrapping Up
A lighter beef stew should still taste like comfort in a bowl—just cleaner and brighter.
With lean beef, plenty of vegetables, and a broth-forward base, this version hits all the right notes. It’s easy to make, easy to store, and easy to tailor to your taste. Keep it simple, simmer gently, and enjoy a satisfying stew that won’t slow you down.