Hearty Beef Stew

This rich and comforting beef stew is made without flour or alcohol and is perfect for those avoiding gluten and dairy. It’s slow-cooked for depth of flavor and designed with gut health in mind.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 2 tbsp olive oil
• 2.5 lb beef chuck, cut into 2” chunks
• ¾ tsp each salt and black pepper
• 3 garlic cloves, minced (or 2 tsp garlic powder)
• 2 onions, chopped (or 2 tsp onion powder)
• 6 oz tomato paste
• 4 cups chicken broth (or beef broth)
• 30–40 baby carrots, halved
• 8 celery stalks, chopped
• 4 bay leaves
• 2 sprigs thyme (or 2 tsp dried thyme)
• 1 tbsp arrowroot flour + 2–3 tbsp water (for thickening)

Instructions:

1. Cut beef into 2-inch chunks.
2. Heat oil in a large pot over high heat. Sprinkle beef with salt, pepper, onion, and garlic powder. Brown in batches. Set aside.
3. Lower heat to medium and add more oil if needed.
4. Add onion and garlic; cook for 3 minutes until softened.
5. Stir in carrots and celery.
6. Add tomato paste and stir to coat vegetables.
7. Return beef to the pot. Add broth, bay leaves, and thyme. Mix well.
8. Bring to a simmer. Cover, reduce heat to low, and cook for 2 hours.
9. Uncover and simmer 30–45 minutes more, until beef is tender and broth thickens.
10. To thicken further, combine arrowroot flour and water. Stir into stew and let heat through before serving.

Recipe Notes:

1. For more depth, you can add 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes.
2. Works great in a crockpot: brown meat and sauté veggies first, then cook on low for 6–8 hours or high for 4 hours.
3. Arrowroot flour is used as a clean, gluten-free thickener.

Recipe inspired by Nagi at RecipeTin Eats

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