Light Beef and Zucchini Stew with Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 55 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional) or additional broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 3 cups (720 ml) low-sodium beef broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 1/2 lb (680 g) zucchini, cut into 1-inch chunks
• 1 tbsp balsamic vinegar
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest (optional but recommended)

Do This

• 1) Pat beef dry; season with salt and pepper.
• 2) Sear beef in olive oil in a Dutch oven over medium-high heat; remove to a bowl.
• 3) Sauté onion, then garlic; cook in tomato paste for 1 minute.
• 4) Deglaze with wine (or broth), add tomatoes, broth, spices, bay leaves, and beef.
• 5) Simmer covered on low for 75 minutes, until beef is nearly tender.
• 6) Add zucchini; simmer 15–20 minutes until zucchini is tender and beef is fork-tender.
• 7) Stir in balsamic, parsley, and lemon zest; adjust seasoning and serve hot.

---

Why You’ll Love This Recipe

• Comforting and hearty, but lighter than classic stews thanks to zucchini.
• Big flavor from seared beef, tomatoes, garlic, and herbs—no complicated steps.
• Zucchini goes in near the end, so it stays tender (not mushy).
• Great for meal prep: the beef gets even more tender as it sits.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 1/2 lb zucchini, fresh parsley, 1 lemon (optional)
• Dairy: None required (optional: plain yogurt or sour cream for topping)
• Meat: 2 lb beef chuck (stew meat)
• Pantry: Olive oil, kosher salt, black pepper, tomato paste, crushed tomatoes (28 oz), low-sodium beef broth, dry red wine (optional), smoked paprika, dried oregano, dried thyme, bay leaves, balsamic vinegar

Full Ingredients

Beef

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

Aromatics and Tomato Base

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional) or 1/2 cup (120 ml) additional beef broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 3 cups (720 ml) low-sodium beef broth

Herbs, Spices, and Vegetables

• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 1/2 lb (680 g) zucchini, cut into 1-inch chunks

To Finish

• 1 tbsp balsamic vinegar
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest (optional but recommended)

Optional Thickener (If You Like a Thicker Stew)

• 1 tbsp cornstarch
• 2 tbsp cold water

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Trim any very large pieces of surface fat from the beef, then cut into 1 1/2-inch cubes for even cooking. Pat the beef dry with paper towels (this helps it brown instead of steam). Season all over with 2 tsp kosher salt and 1 tsp black pepper.

Dice the onion, mince the garlic, and cut the zucchini into 1-inch chunks. Keeping the zucchini pieces fairly large helps them hold their shape during the simmer.

Step 2: Sear the beef for deep flavor

Heat a large Dutch oven (5–7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Working in 2 batches, add the beef in a single layer (don’t crowd the pot). Sear for 3–4 minutes per side, turning to brown at least 2 sides. Transfer browned beef to a bowl. Repeat with remaining beef.

If the pot looks dry while searing, add a small splash of oil (about 1–2 teaspoons) as needed.

Step 3: Sauté the onions and bloom the tomato paste

Reduce heat to medium. Add the diced onion to the pot and cook for 6–8 minutes, stirring and scraping up browned bits, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant. Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and coats the onions. This quick step boosts the stew’s flavor and reduces any “raw” tomato taste.

Step 4: Deglaze and build the stew

Pour in 1/2 cup (120 ml) dry red wine (or additional broth). Bring to a simmer and scrape the bottom of the pot well to dissolve any browned bits. Simmer for 2 minutes.

Stir in the crushed tomatoes, 3 cups (720 ml) beef broth, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, and 2 bay leaves. Return the seared beef and any collected juices to the pot.

Step 5: Simmer gently until the beef is nearly tender

Bring the stew to a gentle simmer over medium-high heat, then reduce to low. Cover with the lid slightly ajar and maintain a very gentle simmer (small bubbles). Cook for 75 minutes, stirring every 20–25 minutes.

After 75 minutes, the beef should be close to tender but not fully done. If it still feels tough, don’t worry—it will finish in the next simmer.

Step 6: Add zucchini and finish cooking

Add the zucchini chunks and stir to submerge them in the broth. Keep the stew at a gentle simmer over low, partially covered, for 15–20 minutes until the zucchini is tender and the beef is fork-tender (it should pull apart easily when pressed with a fork).

Optional thickener: If you want a thicker stew, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir it into the simmering stew and cook for 2–3 minutes, until slightly thickened.

Step 7: Brighten, season, and serve

Turn off the heat. Remove and discard the bay leaves. Stir in 1 tbsp balsamic vinegar, 2 tbsp chopped parsley, and (if using) 1 tsp lemon zest.

Taste and adjust seasoning with additional salt and pepper as needed. Let the stew rest for 5–10 minutes before serving—this helps the flavors settle and the broth thicken slightly.

Pro Tips

• Don’t rush the simmer. Keep it low and gentle; a hard boil can make beef tough.
• Sear in batches. Crowding the pot causes steaming, which means less browning and less flavor.
• Add zucchini near the end. Zucchini cooks quickly; late addition keeps it tender and intact.
• Control the salt. Use low-sodium broth, then season at the end so you don’t over-salt as it reduces.
• Skim if needed. If you see excess fat on top, skim with a spoon for a lighter finish.

Variations

• Italian-style: Add 1/2 teaspoon crushed red pepper flakes with the garlic and finish with grated Parmesan (optional).
• Extra-vegetable version: Add 2 cups (300 g) diced bell pepper or 8 oz (225 g) sliced mushrooms with the onions.
• Slow cooker: Sear the beef and sauté onion/garlic/tomato paste as written, then transfer everything (except zucchini, balsamic, parsley, lemon) to a slow cooker. Cook on LOW for 8 hours. Stir in zucchini for the last 25–30 minutes, then finish with balsamic and herbs.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F (74°C), stirring occasionally. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the zucchini softens after freezing, that’s normal—the flavor will still be great.

Nutrition (per serving)

Approximate, based on 6 servings: 380 calories; 34 g protein; 18 g fat; 15 g carbohydrates; 4 g fiber; 7 g sugars; 650 mg sodium.