Beef Stew

Recipe by Julia Gibson




2h 30m


Serves 08

This hearty beef stew is sure to warm your belly in the wintertime. Beef is full of L-carnitine, an amino acid that plays a role in fat metabolism, which is beneficial for weight support and diabetes. It also contains glutathione, which has anti-aging benefits and immune-boosting properties.


  1. 1

    Salt the beef. Heat olive oil in a large pot over medium heat. Brown the Beef on all sides, then remove from the pan and set aside. Work in batches if necessary.

  2. 2

    Add onions to the pot and sautéed for about 5 minutes, then add mushrooms and sauté for another 5 minutes. Add carrots, parsnips, celery, potatoes, mushrooms and garlic. Cook until soft and beginning to golden, about 15-20 minutes.

  3. 3

    Mix in the broth, balsamic vinegar, tomato paste, tamari, dijon, fresh thyme, bay leaves.

  4. 4

    Add beef back into the pot, bring to a boil, then reduce to low and cook covered for 1 1/2-2 hours.

  5. 5

    To thicken the stew, dissolve the tapioca flour in a small bowl of water, then stir into the stew during the last 10 minutes of cooking.

  6. 6

    Turn off the heat and add the frozen peas. Taste and season with salt and pepper. Serve with fresh parsley and crusty bread.

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