• Amy Lippert, NTP

Hearty Beef Stew

Cold winter's nights are for savory chunks of tender beef, sweet carrots, and melt in your mouth potatoes in a rich and earthy broth. Made with gluten-free flour, this easy bowl of comfort can also be made Paleo or Whole30 friendly. Make this even better by using homemade beef bone broth!

beef stew recipe

Hearty Beef Stew

2 Tbsp EVOO

1.5 lbs Beef Chuck

1/4 cup Gluten-Free flour (Tapioca or Arrowroot for Paleo)

2 tsp Fine Sea Salt

1 tsp Black Pepper

1 Bay Leaf

5-7 Stems of Fresh Thyme

1/2 Yellow Onion, diced (about 3/4 cup)

2-3 Carrots, cut into 1” rounds

1# Dutch Potatoes, cut into 1” cubes

1 Tbsp AVC or Red Wine Vinegar

1 cup Red Wine

3 cups Bone Broth


Prep beef by cutting into 1-1.5” cubes, trimming away any thick hard pieces of fat and the sliver skin and add to a large bowl. Toss with flour, salt and pepper while heating the EVOO in a large pot/Dutch oven over medium high heat.

When the oil has heated, brown the beef in two batches, don't worry about cooking it all the way through, you just want to get some caramelization on the beef. If needed, add a little more oil as necessary for the next batch. Remove beef and set aside.

To the pot, add the onion and bay leaf and sauté until softened, about 5-minutes. Add ACV and wine to deglaze using a wooden spoon, loosening all the browned bits on the bottom.

Add the beef, thyme and beef broth stirring to combine. Cover and simmer for 90-minutes to 2-hours over low heat until the beef is tender.

Add carrots and potatoes, cover and simmer for 30-45 minutes more until tender adding more broth if needed to keep the stew from getting too thick.

Remove the thyme stems and bay leaves and serve!

easy beef stew recipe

gluten free beef stew recipe

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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