This is a really special beef stew recipe, as the original beef stew recipe was passed down to me from my mom, who learned it from my grandmother. I made a few minor changes that don’t compromise flavor. The changes make the stew gluten free and paleo friendly. In addition, there are additional nutrients from different root vegetable sources. The stew can also be made lower in carbohydrates by replacing all potatoes with turnips, if desired.
Once you learn the techniques of making stew, it becomes very easy. At fist, the instructions may seem intimidating or complicated. I will have a YouTube video coming out soon to help show you how to cook the strew.
The longer you can allow the meat to simmer in the tomato sauce, the more tender and flavorful the meat will become. I recommend getting started with the stew early in the day so it is ready to serve by dinner time.
Time needed: 7 hours
Hearty Beef Stew Instructions
- Brown Meat
Heat ghee in large pot or dutch over low to medium heat. Add meat and arrowroot starch. Stir to coat the meat. Continue to stir as it can easily start to stick. Add onion and allow to brown. While the meat is still red, add celery. Stir and cook about 5 minutes.
- Wilt Cabbage
Add cabbage. Sprinkle with salt and pepper. Turn heat to low. Cover and allow to brown. Check frequently to avoid any sticking/burning. Once the cabbage is slightly browned and decreased in volume, move to the next step.
- Slow Simmer Meat
Add parsley, bay leaves, and tomato sauce. Increase heat to bring sauce to a boil. Once boiling, reduce to a simmer and keep on low heat. You can cook this for as long as you want. I recommend a minimum of 30 minutes. You will not overcook the meat. This slow, low simmering process will tenderize the meat and help the stew develop flavor. This is the part of the stew that I will allow to cook 3-4 hours before adding in the rest of the ingredients.
- Cook Vegetables
About two hours before ready to serve, start by adding 1 cup of broth, potatoes, and turnips. Increase heat to bring to a boil and then reduce to a simmer. About an hour before ready to serve, you can add the carrots. Adding the vegetables in this way will allow them to hold some shape and color. You can add additional broth as needed. How much you add will depend on your preference for the thickness of the stew.
- Serve
Once all vegetables are tender with a fork, it is ready to serve.
Hearty Beef Stew
Ingredients
- 1 lb beef stew meat cut into bite sized pieces
- 2 tbs ghee
- 1 tbs arrowroot powder
- 1 small onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 small potatoes, peeled
- 2 turnips, peeled
- 1 quarter head of green cabbage, shredded
- handful fresh parsley
- salt, pepper to taste
- 16 oz tomato sauce
- 1-2 cups beef broth
- 2 bay leaves
Instructions
- Heat ghee in large pot or dutch over low to medium heat. Add meat and arrowroot starch. Stir to coat the meat. Continue to stir as it can easily start to stick. Add onion and allow to brown. While the meat is still red, add celery. Stir and cook about 5 minutes.
- Add cabbage. Sprinkle with salt and pepper. Turn heat to low. Cover and allow to brown. Check frequently to avoid any sticking/burning. Once the cabbage is slightly browned and decreased in volume, move to the next step.
- Add parsley, bay leaves, and tomato sauce. Increase heat to bring sauce to a boil. Once boiling, reduce to a simmer and keep on low heat. You can cook this for as long as you want. I recommend a minimum of 30 minutes. You will not overcook the meat. This slow, low simmering process will tenderize the meat and help the stew develop flavor. This is the part of the stew that I will allow to cook 3-4 hours before adding in the rest of the ingredients.
- About two hours before ready to serve, start by adding 1 cup of broth, potatoes, and turnips. Increase heat to bring to a boil and then reduce to a simmer. About an hour before ready to serve, you can add the carrots. Adding the vegetables in this way will allow them to hold some shape and color. You can add additional broth as needed. How much you add will depend on your preference for the thickness of the stew.
- Once all vegetables are tender with a fork, it is ready to serve.