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Low FODMAP Beef Stew
There is nothing like a big bowl of Low FODMAP Beef Stew to chase away the winter doldrums and warm up your tummy. Tons of vegies, beef, and rich flavorful broth make Low FODMAP Beef Stew super gut healing and of course, always soy free.
Servings Prep Time
121 1/2-2 cup servings 30-45minutes
Cook Time Passive Time
2-2.5hours 1.5-2hours
Servings Prep Time
121 1/2-2 cup servings 30-45minutes
Cook Time Passive Time
2-2.5hours 1.5-2hours
Ingredients
Instructions
  1. In a large stockpot or dutch oven, heat 1 tsp garlic infused oil and about half the olive oil over medium high heat. Add half the meat to the pan in an even layer. Season meat with salt to taste. Sear the meat until you have nice browning, then remove and reserve. Repeat as needed until all the meat is seared adding additional oil to the pan as needed.
  2. Return the reserved meat to the stock pot and add in the stock, 2 cups of the water, bay leaves and other herbs. Cover the stock pot. Bring to a boil, then reduce heat to hold at a simmer. Simmer 1 to 1 1/2 hours. (tougher cuts of meat will benefit from a longer simmer)
  3. Add the carrots, parsnips, and celery to the pot. Season with a little salt. Return stew to a simmer and cook about 20-25 minutes. (Pierce carrot with a fork, if really firm cook another 5-10 minutes otherwise proceed to next step.)
  4. Remove bay leaves from the stew. Add in the potatoes. Season with salt. Add in the last two cups of water if needed. Return to a simmer and cook for about 12-15 minutes. (Potatoes should pierce easily with a fork and other vegies should be tender.)
  5. Add in green beans if using. Turn off stew and allow green beans to heat through. Enjoy!
Recipe Notes

Cut meat into small 1″ pieces to help “stretch” the meat throughout the whole dish.

Cut carrots, celery, and parsnips into roughly the same size to ensure even cooking.

If using greens like Kale, add those during the last 5 minutes of cooking.