I Tried This Beef Stew… Now I Make It Every Week

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and still flavorful.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast adds a cheesy flavor with fewer calories.

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is a cost-effective alternative.

Heat olive oil and butter in a large pot over medium heat until melted.

Add sliced onions and cook, stirring frequently, until caramelized, about 20-25 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add diced carrots and celery, cooking for 5-7 minutes until softened.

Sprinkle flour over the mixture and stir to combine, cooking for 2 minutes to eliminate raw flour taste.

Pour in red wine, scraping the bottom of the pot to release browned bits, and simmer for 5 minutes.

Add beef chuck, beef broth, bay leaves, and thyme, stirring to combine.

Bring to a boil, then reduce heat to low and cover, simmering for 1.5 to 2 hours until beef is tender.

Season with salt and black pepper to taste, adjusting as needed.

Remove bay leaves and thyme sprigs before serving.

Garnish with chopped parsley and serve with cheese on top.

Cooking Techniques

Spice Level:

Allergens