Low fodmap Beef Stew Recipe
It’s pure comfort food, through and through. Try my low fodmap Beef Stew
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4-6 1x
- Category: Low Fodmap Soup
- Method: Low Fodmap
- Cuisine: Low Fodmap
Ingredients
Scale
- 1½ POUNDS (680 G) RED POTATOES, CUBED
- 4 MEDIUM CARROTS, PEELED AND COARSELY CHOPPED
- 2 STALKS OF CELERY, COARSELY CHOPPED
- 1 BUNCH OF SCALLIONS (GREEN PARTS ONLY),
CUT INTO 1-INCH (2.5 CM) PIECES - 1 TEASPOON DRIED PARSLEY
- 1 TEASPOON CRUSHED DRIED ROSEMARY
- ½ TEASPOON DRIED THYME
- 4 CUPS (946 ML) BEEF STOCK
- 2 POUNDS (910 G) BEEF STEW MEAT, CUT INTO
- 1-INCH (2.5 CM) CUBES
- 4 TABLESPOONS (41 G) BASIC FLOUR BLEND, DIVIDED
- 1 TEASPOON KOSHER SALT
- ½ TEASPOON FRESHLY GROUND BLACK PEPPER
- 2 TABLESPOONS (28 ML) OLIVE OIL
- ½ CUP (120 ML) DRY RED WINE OR BEEF STOCK
- ¼ CUP (60 ML) WATER
Instructions
- Place the potatoes, carrots, celery, scallions, parsley, rosemary, thyme, and beef stock in a
large slow cooker. - Place the beef cubes, 2 tablespoons (20 g) of the Basic Flour Blend, kosher salt, and black
pepper in a large resealable plastic bag. - Shake to coat the beef.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef and brown on all sides, working in batches so as to not crowd the skillet.
- Transfer the beef to the slow cooker.
- Deglaze the skillet by adding the red wine or additional beef stock and scraping up the browned bits.
- Pour this into the slow cooker as well.
- Stir well to combine all the ingredients in the slow cooker.
- Cook on the high setting for 4 to 6 hours or on the low setting for 10 to 12 hours.
- About 30 minutes before serving, combine the ¼ cup water (60 ml) and remaining 2 tablespoons
(20 g) Basic Flour Blend in a small bowl and then gradually add to the stew while stirring. - Cook for 30 minutes on high or until thickened.
- Serve hot.
YIELD: 8 SERVINGS
And this is probably my favorite slow cooker recipe of all time: I make it at least monthly once the weather turns cold. Since it makes enough to serve eight people, you’re sure to have plenty of leftovers to help stock up your freezer (unless you have dinner guests or a big family).
It’s pure comfort food, through and through.
LOW FODMAP BEEF STEW Ingredients
- 1½ POUNDS (680 G) RED POTATOES, CUBED
- 4 MEDIUM CARROTS, PEELED AND COARSELY CHOPPED
- 2 STALKS OF CELERY, COARSELY CHOPPED
- 1 BUNCH OF SCALLIONS (GREEN PARTS ONLY),
CUT INTO 1-INCH (2.5 CM) PIECES - 1 TEASPOON DRIED PARSLEY
- 1 TEASPOON CRUSHED DRIED ROSEMARY
- ½ TEASPOON DRIED THYME
- 4 CUPS (946 ML) BEEF STOCK
- 2 POUNDS (910 G) BEEF STEW MEAT, CUT INTO
- 1-INCH (2.5 CM) CUBES
- 4 TABLESPOONS (41 G) BASIC FLOUR BLEND, DIVIDED
- 1 TEASPOON KOSHER SALT
- ½ TEASPOON FRESHLY GROUND BLACK PEPPER
- 2 TABLESPOONS (28 ML) OLIVE OIL
- ½ CUP (120 ML) DRY RED WINE OR BEEF STOCK
- ¼ CUP (60 ML) WATER
LOW FODMAP BEEF STEW Steps
- Place the potatoes, carrots, celery, scallions, parsley, rosemary, thyme, and beef stock in a
large slow cooker. - Place the beef cubes, 2 tablespoons (20 g) of the Basic Flour Blend, kosher salt, and black
pepper in a large resealable plastic bag. - Shake to coat the beef.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef and brown on all sides, working in batches so as to not crowd the skillet.
- Transfer the beef to the slow cooker.
- Deglaze the skillet by adding the red wine or additional beef stock and scraping up the browned bits.
- Pour this into the slow cooker as well.
- Stir well to combine all the ingredients in the slow cooker.
- Cook on the high setting for 4 to 6 hours or on the low setting for 10 to 12 hours.
- About 30 minutes before serving, combine the ¼ cup water (60 ml) and remaining 2 tablespoons
(20 g) Basic Flour Blend in a small bowl and then gradually add to the stew while stirring. - Cook for 30 minutes on high or until thickened.
- Serve hot.
