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December 3, 2018

Beef Stew (Grain Free, Gluten Free, Gaps, Paleo)

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Beef stew is a comforting and nourishing meal that has become a family favorite.

Years ago, this stew that taught me how to tenderize tough cuts of meat. It’s all about the cooking time. A tough cut of meat like a beef roast needs to cook low and slow. In this recipe, the meat cooks for 2 1/2 hours at 250ºF. The low temperature allows the meat’s enzymes to act as natural tenderizers, breaking down the tough connective tissue.

This trick comes in handy since we buy our beef in bulk from an organic farmer each year. I cook the roasts, eye-round and chuck using this low and slow method – yielding consistently tender stews, soups and roasts.

I prefer to serve this stew with buttermilk mashed potatoes or mashed cauliflower. We put the mashed potatoes on the bottom of the bowl and ladle in the slow-cooked, tender meat and onions.

It’s a great meal for an informal dinner since you can prepare it two days in advance and keep it in the refrigerator until you reheat it on the stove for your guests. A hearty salad provides a great complement and a bowl of chocolate mousse makes for a sweet ending.

Serves: Serves 6

Beef Stew (Grain Free, Gluten Free, Gaps, Paleo, Primal)

Adapted from The Best Recipe

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Ingredients

  • 2 tablespoons ghee , divided
  • 4 yellow onions, sliced thin
  • 2 tablespoons coconut flour
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 1/2 cups dry white wine (you can substitute this with chicken stock)
  • 1 1/2 cups chicken stock
  • 3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 2 bay leaves
  • 2 teaspoons Celtic sea salt
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped flat-leaf parsley

Instructions

  1. Preheat the oven to 250ºF and place rack on middle-low position. Heat 2 tablespoons ghee in a large dutch oven (an ovenproof pot with a lid) over medium-low heat. Add the add onions and sauté, stirring frequently until onions release their liquid, about 10 minutes. (If the bottom of the pot begins to brown too much, push the onions aside with a spoon, pour a small amount of water and scrape up the brown bits.) Continue to cook until the onions caramelize, about 15 minutes. Stir in coconut flour and cook for 1 minute. Make a well in the center of the pot and add garlic and thyme and cook until fragrant, about 45 seconds. Add the wine and chicken stock, scraping up any brown bits on the bottom of the pan. Add the beef, honey, cider vinegar, bay leaves and sea salt. Bring to a boil, cover with the lid and place in the oven. Cook for 2 1/2 hours, until meat is tender. Stir in mustard and parsley and additional sea salt to taste. Serve alone or over creamy mashed potatoes .
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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 49 Comments

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49 Comments

  1. HeatherChristo

    December 3, 2012 at 10:02 am

    This looks delicious and hearty and incredibly cozy!
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  2. Bev @ Bev Cooks

    December 3, 2012 at 12:10 pm

    Oh haaaaave mercy.
    to Bev @ Bev Cooks" aria-label='Reply to this comment to Bev @ Bev Cooks'>Reply to this comment
    • Deliciously Organic

      December 4, 2012 at 8:10 am

      Thank you, my friend. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Rachael {SimplyFreshCooking}

    December 3, 2012 at 1:29 pm

    I could use a big ladle of this over mashed potatoes right now!! It looks heavenly and comforting! I love this recipe and didn't even know coconut flour existed btw! :)
    to Rachael {SimplyFreshCooking}" aria-label='Reply to this comment to Rachael {SimplyFreshCooking}'>Reply to this comment
    • Deliciously Organic

      December 4, 2012 at 8:07 am

      Thank you! Coconut flour makes for a great thickener when trying to stay away from grains. I also love baking with it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Jennifer

    December 3, 2012 at 2:49 pm

    When do you re-incorporate the beef? Right before placing in the oven? Are there any cuts of steak this would work with too? We also buy beef in bulk. I find I use my roasts quickly but usually have several steaks to do something with. I love the sound of this recipe!
    to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
    • Deliciously Organic

      December 3, 2012 at 6:00 pm

      Oops! I made the edit. You add the beef back after the chicken stock and wine are added. Thanks! I think this would well with just about any cut - ribeye, sirloin, stew meat, etc.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jennifer

        December 3, 2012 at 9:21 pm

        Thanks so much for the quick response!
        to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
  5. Katherine

    December 3, 2012 at 4:28 pm

    I'll admit it, I've gotten lazy about visiting your site unless something pops up in my fb feed. I am so glad I ambled over today though, and I realized I've been missing some pretty great stuff. :) I can't wait to try this one and I have officially signed up for newsletters. I can't let your grain free goodness pass me by! Thanks for all you do.
    to Katherine" aria-label='Reply to this comment to Katherine'>Reply to this comment
    • Deliciously Organic

      December 4, 2012 at 8:07 am

      I'm glad you stopped by! And, thank you for the kind words. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Carol

    December 3, 2012 at 6:21 pm

    I don't even like stew but you might have convinced me with this recipe.
    to Carol" aria-label='Reply to this comment to Carol'>Reply to this comment
    • Deliciously Organic

      December 4, 2012 at 8:06 am

      Thank you!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Danielle

    December 3, 2012 at 8:52 pm

    How many days after letting it sit in the fridge for 2 days before will this last? We are a family of three so I am wondering if this will serve good leftovers too? I like the tip about prepping two days in advance since we're a working family but want to also prep this in advance on a weekend for a weeknight meal.
    to Danielle" aria-label='Reply to this comment to Danielle'>Reply to this comment
    • Deliciously Organic

      December 4, 2012 at 8:02 am

      This stew makes for the best leftovers! You can make the entire recipe and then serve it up to 48 hours later. So, if you made it on Sunday it would be a great weeknight meal for Monday or Tuesday.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Al Phillips

    December 5, 2012 at 6:11 am

    I love beef stew. My wife makes it occasionally. I really wish she would make it more often. She's gluten intolerant so she's pretty careful about what she cooks. Along that line, I saw a post on a gluten-free site yesterday that I thought was pretty funny and which fits your subject: http://elegantlyglutenfree.com/floride-pamplemousses-sucre-a-la-jami. I accidentally found your site last week and think it's great! Best regards, Al
    to Al Phillips" aria-label='Reply to this comment to Al Phillips'>Reply to this comment
  9. Marla

    December 6, 2012 at 5:05 am

    Such a great family meal!! Perfect for aprés ski :)
    to Marla" aria-label='Reply to this comment to Marla'>Reply to this comment
  10. Kristi Rimkus

    December 6, 2012 at 6:05 am

    I love hearty beefy meals like this. We're recent converts to mashed cauliflower. This stew would be delicious with them.
    to Kristi Rimkus" aria-label='Reply to this comment to Kristi Rimkus'>Reply to this comment
  11. Grace

    December 8, 2012 at 4:25 pm

    I am fairly clueless when it comes to cooking beef..I made this stew with maybe a 1 1/2 - 2lbs. of stew meat...so i just cut the onion qty. in half and left the rest of the seasonings the same... I was unsure whether i should let it cook the same amt. of time even though the amount of meat was less. If I cook the beef for even longer than the 2 1/2 hours will it just continue to get more tender or is there a point at which it is just overcooked and goes back to being tough? I'd appreciate your help! I just took it out of the oven and it smells great though! Thanks.
    to Grace" aria-label='Reply to this comment to Grace'>Reply to this comment
    • Deliciously Organic

      December 10, 2012 at 8:31 am

      I'm not sure at what point you need to stop the cooking in order to keep the beef from becoming tough. Cook's Illustrated is a great place to go for scientific information like that - I've been a subscriber for 15 years and have learned so much from them. I hope you enjoyed the stew!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Justine

    December 12, 2012 at 3:45 am

    I'm putting this in the slow cooker today. Hopefully it will turn out good???? :)
    to Justine" aria-label='Reply to this comment to Justine'>Reply to this comment
    • Deliciously Organic

      December 12, 2012 at 8:12 am

      I haven't tried it in the slow-cooker, but with enough cooking time, it should turn out great! Let me know how it goes!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Kristin

    January 7, 2013 at 7:49 pm

    Oh my goodness, just took this out of the oven, quickly stirred in the mustard and scooped a bit of the stew into a bowl for a taste test. Amazing. Rich, flavor-packed broth and chunks of meat that fell apart in my mouth. I didn't have dijon mustard, so I used horseradish mustard and that last little bit of flavor sent this stew over the top. ~K
    to Kristin" aria-label='Reply to this comment to Kristin'>Reply to this comment
    • Celeste

      March 6, 2013 at 8:59 am

      I couldn't have said it better.
      to Celeste" aria-label='Reply to this comment to Celeste'>Reply to this comment
  14. Liz

    January 16, 2013 at 4:29 am

    I made this last night. It was so so so so so yummy! Thank you for sharing!
    to Liz" aria-label='Reply to this comment to Liz'>Reply to this comment
  15. Terrin

    February 13, 2013 at 4:50 pm

    Accidently found your website and love it. Going to try this stew recipe this weekend with either bison or venison. Can't wait! Thanks for all the awesome info. And thanks for including Paleo recipes too!
    to Terrin" aria-label='Reply to this comment to Terrin'>Reply to this comment
  16. Marian

    February 25, 2013 at 8:56 am

    Any chance I could use red wine instead of white for this???
    to Marian" aria-label='Reply to this comment to Marian'>Reply to this comment
    • Deliciously Organic

      February 25, 2013 at 10:00 am

      A dry white would work well, or you can use extra chicken stock if you have it on hand.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Marianne

    September 3, 2013 at 3:24 pm

    This looks wonderful. I will add dried assorted chiles, cinnamon and unsweetened chocolate. Along with thyme, basil and oregano :) I make in crock pot, long and slow :)
    to Marianne" aria-label='Reply to this comment to Marianne'>Reply to this comment
  18. Marianne

    September 3, 2013 at 3:27 pm

    Ohh I forgot! Whole peeled shallot and kabocha/Japanese pumpkin is so wonderful. In place of carrot and potato :)
    to Marianne" aria-label='Reply to this comment to Marianne'>Reply to this comment
  19. Kelly

    November 28, 2013 at 4:33 pm

    I was wracking my brains for a GAPS legal thickener for stew - totally forgot about coconut flour! Just put this stew in the oven - can't wait to see how it turns out. Thanks for the recipe!
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  20. Sarah

    September 25, 2017 at 1:55 pm

    This has been a family favorite for many years. Thank you for sharing it. I recently found out that I am sensitive to all things coconut so I cannot use the flour in this recipe. Do you have any suggestions for substitutions? Arrowroot perhaps? And if so, how much? Thank you for the help!
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
    • Deliciously Organic

      October 7, 2017 at 1:54 pm

      For this recipe, you could substitute coconut flour, but just to warn you, that kind of substitution won't work for baking recipes. Hope you enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Marie-Line

    October 4, 2021 at 1:28 pm

    Can I finish the cooking in my slow cooker! This récipé looks delicious!
    to Marie-Line" aria-label='Reply to this comment to Marie-Line'>Reply to this comment
    • Deliciously Organic

      October 13, 2021 at 7:50 am

      I haven't tested it this way, so while I think it's possible, I have no idea the temp or how long.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    December 3, 2012 at 5:53 pm
    [New Post] Beef Stew: http://t.co/IdNUCUSt #paleo #realfood #gfree #organic #recipe
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. notjustbaking says:
    December 3, 2012 at 5:56 pm
    [New Post] Beef Stew: http://t.co/IdNUCUSt #paleo #realfood #gfree #organic #recipe
    to notjustbaking" aria-label='Reply to this comment to notjustbaking'>Reply to this comment
  3. Jen says:
    December 3, 2012 at 6:05 pm
    Reason #4 why I need a dutch oven for Christmas: http://t.co/UOMYrto2
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
  4. Amy Tubbesing says:
    December 3, 2012 at 6:20 pm
    [New Post] Beef Stew: http://t.co/IdNUCUSt #paleo #realfood #gfree #organic #recipe
    to Amy Tubbesing" aria-label='Reply to this comment to Amy Tubbesing'>Reply to this comment
  5. Andrea Mitchell says:
    December 3, 2012 at 6:51 pm
    “@CarrieVitt: [New Post] Beef Stew: http://t.co/1UREvXvp #paleo #realfood #gfree #organic #recipe” oh how I love your recipes!!
    to Andrea Mitchell" aria-label='Reply to this comment to Andrea Mitchell'>Reply to this comment
  6. Nancy Buchanan says:
    December 3, 2012 at 10:05 pm
    Perfect weather today for this Beef Stew (Grain Free, Gluten Free, Gaps, Paleo, Primal) http://t.co/UF2uGAcu via @sharethis
    to Nancy Buchanan" aria-label='Reply to this comment to Nancy Buchanan'>Reply to this comment
  7. Alice Yovich says:
    December 3, 2012 at 11:19 pm
    This looks yummy http://t.co/ODvcD1SA
    to Alice Yovich" aria-label='Reply to this comment to Alice Yovich'>Reply to this comment
  8. Dr. Tunis Hunt says:
    December 4, 2012 at 10:58 pm
    Uhm yes please... Will be making this very soon http://t.co/yhlVk7ia
    to Dr. Tunis Hunt" aria-label='Reply to this comment to Dr. Tunis Hunt'>Reply to this comment
  9. Noreen Nouza says:
    December 11, 2012 at 2:38 am
    Tonight great dinner: Beef Stew http://t.co/BQIrtYbx via @CarrieVitt
    to Noreen Nouza" aria-label='Reply to this comment to Noreen Nouza'>Reply to this comment
  10. Brussels Sprouts with Lemon and Hazelnuts says:
    December 14, 2012 at 6:03 am
    [...] you can pull together in a snap. My slow-cooker has been in full use these last few weeks. Soups, stews, and roasts often grace our table and I’ve kept plenty of vegetables on hand so I can whip up [...]
    to Brussels Sprouts with Lemon and Hazelnuts" aria-label='Reply to this comment to Brussels Sprouts with Lemon and Hazelnuts'>Reply to this comment
  11. The Unprocessed Kitchen: Soups and Stews; Pea and Egg Drop Soup says:
    February 12, 2013 at 9:45 am
    [...] Beef Stew [...]
    to The Unprocessed Kitchen: Soups and Stews; Pea and Egg Drop Soup" aria-label='Reply to this comment to The Unprocessed Kitchen: Soups and Stews; Pea and Egg Drop Soup'>Reply to this comment
  12. The Unprocessed Kitchen: The GAPS Diet says:
    February 20, 2013 at 1:15 pm
    [...] Squash Soup Beef Stew Pumpkin Pie Shake Chicken Parmesan with Zucchini Noodles Southwestern Stuffed Bell Peppers Cottage [...]
    to The Unprocessed Kitchen: The GAPS Diet" aria-label='Reply to this comment to The Unprocessed Kitchen: The GAPS Diet'>Reply to this comment
  13. Real Food Meal Plan: April 22-28 | LiveSimply says:
    April 20, 2013 at 7:58 pm
    [...] Beef Stew with corn bread with spinach, raisin, feta salad [...]
    to Real Food Meal Plan: April 22-28 | LiveSimply" aria-label='Reply to this comment to Real Food Meal Plan: April 22-28 | LiveSimply'>Reply to this comment
  14. Organic Beef Stew « Recipes for Health says:
    September 9, 2014 at 2:59 pm
    […] Beef Stew Recipe (Grain Free, Gluten Free, Paleo, Primal, Gaps) – Beef stew is a great meal for an informal dinner since you can prepare it two days in advance and keep it in the refrigerator until you reheat it on the stove for your guests. […]
    to Organic Beef Stew « Recipes for Health" aria-label='Reply to this comment to Organic Beef Stew « Recipes for Health'>Reply to this comment
  15. 21-Day Challenge Week 1 Meal Plans | Becoming Warrior Princess says:
    January 2, 2015 at 8:42 am
    […] 7: Beef Stew (I realize it has honey, but you can leave it out or not worry about it, as it is a small […]
    to 21-Day Challenge Week 1 Meal Plans | Becoming Warrior Princess" aria-label='Reply to this comment to 21-Day Challenge Week 1 Meal Plans | Becoming Warrior Princess'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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