Popular Conditions & Diets
Ingredients
20
Time
2h 30m
Serves
8
Recipe by Julia Gibson
Ingredients
20
Time
2h 30m
Serves
8
1 1/2 cups
Frozen Peas
5 med
Carrots
peeled and cut into 1/2" pieces
4 stalks
Celery
cut into 1/2" pieces
1 lb
Yellow Potatoes
peeled and cut into 1/2" pieces
3 large
Parsnip
peeled and cut into 1/2" pieces
Meal Prep
Gluten-Free
8 oz
Cremini Mushrooms
minced
1 large
Yellow Onion
diced
5
Garlic Cloves
minced
2 Tbsp
Tomato Paste
1/4 cup
Balsamic Vinegar
2 Tbsp
Tamari
2 tsp
Dijon Mustard
6 cups
Beef Stock
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Fresh Thyme
chopped
2
Bay Leaf
1 pinch
Sea Salt
1 pinch
Black Pepper
2 Tbsp
Fresh Parsley
chopped
2 Tbsp
Tapioca Flour
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
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
Mix in the broth, balsamic vinegar, tomato paste, tamari, dijon, fresh thyme, bay leaves.
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
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
Turn off the heat and add the frozen peas. Taste and season with salt and pepper. Serve with fresh parsley and crusty bread.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
