Skip to main content

Favorite Comforting Beef Stew

 Favorite Comforting Beef Stew


2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces

2 Tbsps olive oil or avocado oil, divided

4 Tbsps gluten-free flour, or Arrowroot powder

1 Tbsp smoked paprika

sea salt and freshly ground pepper to taste, about 1/2 teaspoon each

4 cups beef bone broth

3 large carrots, peeled and chopped

2 sweet onions, peeled and quartered

4 ribs of celery, chopped

3-5 fresh garlic cloves, chopped

3/4 cup dry red wine

2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce

1 lb. baby potatoes, halved or quartered

4 parsnips, peeled and chopped

4 Tbsps freshly chopped parsley leaves, to garnish


• Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes.

• Cut into 1-1/2-inch pieces.

• Cut your beef into 1-1/2 inch cubes.

• Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold.

• Heat 1 Tablespoon of oil in a Dutch oven over medium-high heat. Add in beef cubes along with any excess flour and cook until nicely browned, about 5 to 7 minutes. Set browned beef aside on a plate.

• Add the remaining tablespoon of oil into the same pan and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.

• Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.

• Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir.

-Stovetop method:

• Reduce heat to low, cover and let it simmer on your stovetop for 90 minutes, stirring occasionally.

-Oven method:

• You may choose to place your Dutch oven in the oven instead of the stovetop using 

-the oven method:

• Preheat your oven to 350°F.

• Cover your pot with an oven-safe lid and cook for an hour or so until veggies and meat are super fork tender.

-Crock-pot/Slow Cooker method:

• After following above instructions to prepare & brown the meat, and sauté veggies, then add everything (all ingredients including scraped brown bits from saute pan) into your slow cooker, then give it all a good stir. I recommend cooking on LOW for 8-10 hours for best flavor.

-Instant Pot method:

• After following above instructions to cut and flour your meat and prepare vegetables then, add 1 Tablespoon of oil to the instant pot and turn on the saute function. When the oil starts to sizzle add your prepared meat.

Popular posts from this blog

Mini Cheese⁣ ⁣

 Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣   -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean.   ⁣-Let cool and flip onto a plate. See less See less.


 VEGAN & GLUTEN-FREE ALMOND & COFFEE   *INGREDIENTS : < FOR THE BASE: 80g almond flour 40g brown rice flour 2 Tbsp maple syrup 2 Tbsp EVOO ( Extra Virgin Olive Oil ) 2 tsp flax meal 1/2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp salt⠀ < INGREDIENTS FOR THE COFFEE CREAM: 1 cup cashews, soaked for 6h 1/4 cup + 2 Tbsp almond milk, homemade 3-4 soft Medjool dates, pitted and chopped 1 Tbsp espresso 1 tsp maca powder 1/2 tsp vanilla extract 1/4 tsp salt 3 Tbsp cup raw cacao butter, melted⠀ < INGREDIENTS TO DECORATE: Fresh raspberries Dark chocolate Sea salt flakes⠀ *INSTRUCTIONS: 1.To make the base, mix all the ingredients using your hands and knead until you form a dough. 2.Cover and chill in the refrigerator for 30 min. 3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm. 4.Place them over the tart pans and press carefully. Trim the edges as needed. 5.Dock