Beef Stew by Tasty Yummies

olive oil or ghee, chuck roast, cassava flour, white wine, onion, celery, carrots, garlic, mushrooms, yukon gold potatoes, bay leaf, dried thyme, peas, sea salt and black pepper, beef or chicken broth or stock, tomato paste, balsamic vinegar, coconut aminos, fish sauce, worcestershire sauce, pearl onions, thyme, multi-color baby carrots

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– 2 tablespoons olive oil or ghee
– 3 lbs grass-fed chuck roast (We got ours from Butcher Box)
– 2 tablespoons cassava flour (GF all-purpose flour or regular flour will also work)
– 1/4 cup white wine (or stock)
– 2 small onions, thinly sliced
– 2 celery stalks, cut in 1 1/2 inch chunks
– 2 medium carrots, cut in 1 1/2 inch chunks
– 3 medium garlic cloves, minced
– 8 ounces mushrooms, thinly sliced
– 1 lb small organic yukon gold potatoes, wedged or quartered
– 2 bay leaves
– 1/4 teaspoon dried thyme
– 1/2 cup frozen peas
– Sea salt and black pepper, to taste
– 2 cups unsalted homemade beef or chicken broth or stock
– 3 tablespoons tomato paste (leave out for AIP)
– 2 tablespoons balsamic vinegar
– 1 tablespoon coconut aminos, gluten-free tamari or soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon Worcestershire sauce (be sure this is gluten-free), leave out for AIP
– For Topping:
– 1 teaspoon olive oil or ghee
– 15-20 pearl onions, peeled
– fresh thyme
– 2 cups multi-color baby carrots




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