Description
This gluten-free nourishing beef stew recipe is packed with vegetables and immune-supporting ingredients.
Ingredients
Units
Scale
- 500 gram Grass-fed beef cubed into 3cm pieces
- 3 tbsp Gluten-free flour like Quinoa flour
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Ground paprika
- 1 tsp Turmeric
- 3 tbsp Olive oil or ghee
- 2 tbsp Apple cider vinegar
- 1 large Onion cut in wedges
- 4 Garlic cloves crushed
- 2 tbsp Tomato paste
- 5 cups Bone broth or stock
- 1 Bay leaf
- 4 large Carrots cut into 3cm pieces
- 500 gram Sweet potatoes washed and cubed into 3cm pieces
- 4 Celery stalks cut into 3cm pieces
- 1 Red Capsicum cut into 3cm pieces
- 2 cups Leafy greens
- 5 sprigs Parsley
Instructions
- Combine flour, salt, pepper, paprika, and turmeric in a medium-size bowl
- Add meat to the flour mixture and make sure it’s evenly coated (leftover flour mix can be used to thicken your stew to the right consistency at the end)
- Heat olive oil or ghee in a large pot
- Brown the meat
- Add the Apple Cider Vinegar to help remove the brown bits from the bottom of the pot
- Add onion and garlic and cook until softened
- Add tomato paste, bone broth or stock and bay leaf
- Bring to a boil, then cover and simmer on low heat for 2 hours
- Add potatoes, carrots, and celery and continue simmer on low heat for 30 minutes
- Add capsicum and continue simmer on low heat for 15 minutes
- Add leafy greens and continue simmer until wilted
- If the stew doesn’t have the preferred consistency, add some more of the flour mix to thicken it up (little bits at a time) and stir through the beef stew.
- Remove bay leaf, sprinkle with parsley and serve hot. Add more seasoning to taste.