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Rachel's Favorite Comforting Beef Stew

Servings: 6 -8

Ingredients

  • 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

Instructions

  • 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.
  • Cook the meat until browned on all sides.
  • Set browned beef aside on a plate.
  • Add the remaining tablespoon of oil into the pot 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, and use a wooden spoon to scrape the brown bits from the bottom of the pan.
  • Close the lid and steam valve on your instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

To serve:

  • Transfer your stew into bowls, garnish with parsley and serve warm. Enjoy!
  • Store your stew in air-tight containers. You can refrigerate up to 3-4 days and freeze it for up to 3 months, just heat it through when ready to serve.