Beef Stew
There’s nothing quite like walking into a home filled with the rich, comforting aroma of beef stew simmering on the stove. This classic recipe transforms humble ingredients into fork-tender beef and vegetables swimming in a deeply flavorful, wine-enriched broth.

What makes this version special is the custom seasoning blend that infuses every bite with herbs and spices. The combination of rosemary, thyme, and marjoram creates layers of flavor that’ll have everyone asking for seconds.

Ingredients

For the Seasoning Mix:
- 1½ teaspoons sea salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- ½ teaspoon fresh ground black pepper
For the Stew:
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat
- 1 cup diced white or yellow onion
- 2 ribs celery, chopped
- 1 teaspoon minced garlic
- 3 tablespoons tomato paste
- 1 cup medium to full-bodied red wine
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 pound baby potatoes, halved or quartered
- 3-4 carrots, peeled and chopped
- 1 cup frozen peas
- ¼ cup fresh Italian parsley
- ¼ cup water
- 2 tablespoons cornstarch

Steps

- Mix all seasoning ingredients in a small bowl. Cut beef into uniform bite-sized pieces if needed.
- Heat oil in Dutch oven over medium-high heat. Brown beef in batches (about half at a time), seasoning each batch with 2 teaspoons spice mix. Transfer to plate.
- Add more oil if needed. Sauté onion, celery, and garlic until soft. Stir in tomato paste until well combined.
- Pour in wine, bring to boil. Add broth, Worcestershire, remaining spices, bay leaf, and beef with juices. Return to boil, reduce heat to low, cover and simmer 1½ hours.
- Add potatoes and carrots, bring to boil. Reduce heat, cover, simmer 30-40 minutes until tender.
- Stir in peas and parsley. Mix cornstarch with water, stir into stew. Cook uncovered until thickened.
- Remove bay leaf before serving.

Smart Swaps
- Use sweet potatoes instead of regular potatoes for extra nutrients
- Swap mushrooms for half the meat to reduce calories
- Use arrowroot powder instead of cornstarch for a cleaner thickener
Make It Diabetes-Friendly
- Replace potatoes with cauliflower florets (reduces carbs by 15g per serving)
- Use pearl onions instead of regular onions (3g fewer carbs per serving)
- Add extra celery and mushrooms for bulk without carbs
- Portion size: stick to 1½ cups per serving
- Pair with a side salad to slow glucose absorption
Pro Tips
- Pat meat completely dry before browning
- Don’t crowd the pan when browning meat
- Let stew rest 15 minutes before serving for best flavor
- Freeze leftovers in individual portions