Recipes · Uncategorized

Beef & Vegetable Stew

  • 1 ½ pounds Beef, cut into small cubes
  • 2 teaspoons Oil
  • 2 tablespoons Almond Flour
  • Salt and Pepper
  • 1 ½ cups Shallots, cut into chunks
  • 1 clove Garlic
  • 1 cup Red Wine
  • 1 tablespoon Tomato Paste
  • 5 cups Beef Broth
  • 2 Bay Leaves
  • 1 teaspoon Thyme
  • 2 ½ cups Butternut Squash, cut into small cubes
  • 1 ½ cups Carrots, diced
  • 2 cups Leeks
  • 2 cups Mushrooms
  • 2 cups Celery


  1. Preheat oven to 350F degrees; combine the almond flour, salt and pepper into a dish; toss the cubed beef in the almond flour
  2. Heat the oil on medium high heat in a large oven proof pot; brown the cubed beef on all sides then set aside in a dish, continue with all beef cubes
  3. Once all the beef has been cooked, add shallots and garlic to the pot and cook for 5 minutes; once shallots have softened, stir in the red wine, tomato paste and beef broth
  4. Return the beef to the pot along with 2 bay leaves and then place the pot in the oven to cook, covered for 1 hour
  5. After an hour, add the vegetables to the pot and cook for another 45 minutes; if the mixture begins to thicken too much, add another cup of beef broth
  6. The stew is ready once the beef is tender and the butternut squash and carrots are cooked through
  7. Ladle into bowls and sprinkle with parsley

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