Healthy Beef Stew Recipe
Healthy Beef Stew Recipe photo by Taste of Home

Healthy Beef Stew Recipe

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4.5 9 11
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"This is one of the tastiest stews I have ever made," notes Dixie Terry of Goreville, Illinois. "It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices.
TOTAL TIME: Prep: 10 min. Cook: 1-3/4 hours
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 1-3/4 hours
MAKES: 6 servings


  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 cups water
  • 3 tablespoons tomato paste
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons dried basil, divided
  • 1 teaspoon dried thyme, divided
  • 1 teaspoon garlic powder, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups quartered peeled small onions
  • 2 cups sliced carrots
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 cup cold water

Nutritional Facts

One serving (1-1/2 cups) equals 336 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 512 mg sodium, 34 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable 1-1/2 starch


  1. In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  3. Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
  4. Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Herbed Beef Stew in Light & Tasty October/November 2002, p56

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Apr. 3, 2016

"I made it into a Paeleo recipe with very little change and it was delicious! The best beef stew I have ever tasted. I used organic beef and vegi's, all fresh herbs, 3/4 cup sugar free tomatoes sauce, 1 1/4 cup natural beef broth instead of the water, (4 red potatoes for my husband), 4 T of tapioca flour instead of all purpose, and olive oil instead of canola oil....browned the meat as instructed, then combined with all the rest in my crockpot for 5 hrs on low. Absolutely Devine! Thank you! It's a keeper for sure!"

Reviewed Aug. 30, 2015

"First, i'd like to say it has great flavor. Second, next time I will leave out the coating of flour and braising. I like the idea of green beans. Sorry to be so harsh but it's just my opinion."

Reviewed Aug. 26, 2015

"My husband and I have both decided that this is the best beef stew we have ever had. Delicious! Thank you so much for sharing."

Reviewed Jul. 11, 2015

"This is my go-to stew recipe. I've done it both on the stove top and in the slow cooker."

Reviewed Feb. 13, 2015

"This is about the best beef stew we have ever eaten. The only change I made was the addition of some left over green beans and their juice and about 1/2 tsp more salt. Total with beans and juice was probably just over a cup. The spice blends are not overpowering but just right. Definitely a keeper. I happened on to it while going through a stack of old magazines and it sounded just right. This will definitely be the only beef stew recipe I use from now on."

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