Beef Stew

[The Hearty Beat Remix]

Rich, warming beef stew with tender vegetables that simmers to perfection. This is comfort in a bowl that makes cold days feel cozy and satisfying.

Makes

Serves 4-6

Total Time

2 hr 5 min (24 min prep)

Ingredients

Meat & Coating:
2 lbs (900g) grass-fed beef chuck, cut into 2-inch (5cm) cubes
3 tbsp (24g) cassava flour
2 tsp (10g) sea salt
1 tsp (2g) black pepper
3 tbsp (45ml) avocado oil

Vegetables:
1 large onion (200g), diced
4 large carrots (300g), cut into 1-inch chunks
3 celery stalks (150g), cut into 1-inch chunks
1 lb (450g) small potatoes, quartered
4 cloves garlic, minced

Base & Seasonings:
3 tbsp (45ml) tomato paste
4 cups (960ml) grass-fed beef broth
2 bay leaves
2 tbsp (6g) fresh thyme
1 tbsp (3g) fresh rosemary

Steps

Coat:

Pat beef cubes dry and toss with cassava flour, salt, and pepper in large bowl until evenly coated. This creates the foundation for a naturally thickened stew.

Heat:

Heat avocado oil in large Dutch oven or heavy pot over medium-high heat until shimmering but not smoking.

Brown:

Brown beef cubes in batches, avoiding overcrowding, about 8 minutes total per batch until deep golden on all sides. Transfer to plate and set aside.

Saute:

Reduce heat to medium and add diced onion to same pot. Cook 5-6 minutes, stirring occasionally, until softened and translucent.

Build:

Add minced garlic and tomato paste to pot. Cook 1 minute, stirring constantly, until fragrant and paste darkens slightly.

Combine:

Return browned beef to pot along with beef broth, bay leaves, thyme, and rosemary. Stir to combine and scrape up any browned bits from bottom.

Simmer:

Bring to boil, then reduce heat to low and cover. Simmer 1.5 hours, stirring occasionally, until beef begins to become tender.

Finish:

Add carrots, celery, and potatoes. Continue simmering covered 45 minutes until vegetables are tender and beef is fork-tender. Remove bay leaves before serving.

Make it Good For The Gut (Optional)

Use bone broth instead of regular broth for collagen and gut-healing glycine. Add 1 tablespoon apple cider vinegar during simmering to help extract minerals from the beef bones. Include 1/2 cup sauerkraut juice in the last 10 minutes for probiotics and tang. Stir in 1 tablespoon miso paste (unpasteurized) after cooking for beneficial enzymes and umami depth.

Remix Options

Meat Alternatives: Use lamb shoulder (2 lbs) for Mediterranean flavor or venison for game option – adjust cooking time as needed. Flour Swaps: Replace cassava flour with oat flour (use 1 3/4 cups) or arrowroot powder for different thickening. Vegetable Variations: Add parsnips, turnips, or butternut squash for different flavors and textures. Herb Blends: Try Italian seasoning (2 tbsp) or herbes de Provence for French countryside style. Rich Addition: Stir in 2 tablespoons tomato paste and 1/4 cup red wine for deeper color and flavor. Slow Cooker Method: Brown meat first, then cook on low 6-8 hours with vegetables added in last 2 hours.

Good To Know

Meat Selection: Chuck roast is ideal for stew – it becomes incredibly tender when slow-cooked and has enough fat to stay moist. Browning Importance: Don’t skip browning the meat – this creates the Maillard reaction for deep, complex flavors throughout the stew. Timing Strategy: Add root vegetables in the last 45 minutes to prevent them from becoming mushy while ensuring they’re fully tender. Thickening Secrets: Cassava flour coating on the meat naturally thickens the stew as it cooks, creating a silky texture without additional thickeners. Storage Tips: Keeps refrigerated 4-5 days and actually improves in flavor overnight. Freezes up to 3 months. Reheating Notes: Add a splash of broth when reheating to restore proper consistency. Serving Suggestions: Serve with crusty bread, over mashed potatoes, or with a dollop of sour cream and fresh herbs.