Flourless Beef Stew

 

So here’s the 4-1-1 on beef stew: You don’t have to add flour or slurry (cornstarch and water) to have a thick, rich stew. I believe the extra calories and steps to drain the grease are messily unnecessary. Good news! My recipe gives you a base that’s thick, rich, and oh-so-flavorful. Plus, you’ll reap the benefits of the veggies + protein without the guilt.

 
 
Flourless Beef Stew
 
 

Essentials

7 Lbs. Stew Meat

4 T Avocado Oil

2 T Minced Garlic

9-12 Whole Carrots, peeled, cut in half, then sliced longways

4 Medium Russet Potatoes, peeled and cubed

6 Celery Stalks, chopped

1 Can Tomato Paste

1 Small Bag Frozen Peas

1 T Ground Cumin

2 Tsp Garlic Salt

2 Tsp Black Pepper

3 Bay Leaves

1 Bunch Fresh Thyme

Fresh Rosemary to taste *optional*

3 Boxes Beef Broth *I prefer Trader Joe’s*

Directions

  1. In a large dutch oven over Medium-High heat, add avocado oil and minced garlic; sauté garlic.

  2. Add stew meat to garlic and sear until meat is brown on all sides but still red in the center—about 7-10 minutes (see photo below).

  3. Add celery, potatoes, carrots, bay leaves, black pepper, half of the fresh thyme, and two boxes of broth; bring to a boil. You may use half of the third box of broth if your roughage isn’t covered in liquid.

  4. Once boiling, reduce heat to medium, cover with lid cracked ever so slightly—do not completely cover—and boil for one hour.

  5. After an hour, add tomato paste (whisk it in), ground cumin, garlic salt, frozen peas; boil for 30 minutes. If you need more broth, add it now as some may have evaporated away. Be careful not to thin it out too much.

  6. At this point, make your cornbread or garlic toast if desired.

  7. Serve with fresh herbs or crumbled bread over the top!

 

Progression Slides

 
 

xo, Melissa

 
StewMelissa ChildressBeef, Flourless, VegetableComment