Hearty & Nourishing Beef Stew
This stew is naturally gluten-free and paleo! It is thickened with the chopped potatoes. If you are following an auto-immune paleo protocol (AIP), you can substitute the potatoes for rutabaga. You may choose to add a little AIP friendly flour as well such as cassava flour to create a roux in the beginning after you brown the meat and caramelize the onions.
  • 1TBS olive oil
  • 1 onionchopped
  • 1pound chopped stew beefThe cut of meat is preference. You can take a chuck roast and chop it into cubes or a London broil.
  • 2quarts beef brothyou can use homemade or store bought bone broth instead.
  • 1quart water
  • 6 carrotsrough chopped into 1-2 inch pieces
  • 4stalks celeryrough chopped into 1-2 inch pieces
  • 1 large white potatopeeled and rough chopped into 1-2 inch pieces (optional– leave out if following AIP diet; can substitute with rutabaga and also create roux with cassava flour to thicken stew)
  • 1pound bag of frozen green peas
  • 1pound bag of frozen chopped green beans
  • 1 1/2 + 1/2tsp sea salt
  • 1/2tsp cracked pepper
  • 1pinch red pepper flakes(optional– leave out if following AIP diet)
  • 2 bay leaves(be sure to remove bay leaves before serving stew)
  • 1/2tsp ground celery seed
  • 1TBS lemon juice
  • 1TBS whole grain mustard or dijon mustard
  • 1inch piece kombu seaweed(helps to alkalize stew and add flavor)
  • 1tsp dried or fresh thyme
  1. Heat oil in large soup pot. Caramelize onion until soft and translucent.
  2. Once meat is at room temperature, salt meat with 1/2 tsp sea salt and add to pot to brown meat.
  3. Add beef broth and water to pot and bring up to boil.
  4. Add remaining ingredients and bring up to boil again.
  5. Simmer and stir periodically until stew is reduced and thickened (about 2 hours).
  6. Remove bay leaves before serving and enjoying!