Hearty Beef Stew

When the temps drop and your body starts craving comfort, there’s nothing like a slow-simmered beef stew to warm you from the inside out. This nourishing pot is full of flavor, tender grass-fed beef, and root veggies that soothe both your belly and your soul. It's one of my favorite go-to meals during the colder months when I want something cozy, hearty, and deeply satisfying.

I use grass-fed and finished beef in this recipe—not only for the rich flavor, but also for the nutrition benefits. Compared to conventional beef, grass-fed and finished meat is higher in anti-inflammatory omega-3 fatty acids and conjugated linoleic acid (CLA), and it contains more antioxidants like vitamin E. Bone broth brings in gut- and joint-loving collagen, making this stew a nutrient-dense win for your digestive and immune systems.

You'll also find grounding root vegetables like carrots and potatoes in the mix. Carrots offer slower-digesting fiber and important nutrients like beta carotene. Together, they help provide steady energy and support your nervous system, which relies on steady blood sugar and essential nutrients for neurotransmitter production. The result? A meal that’s as comforting for your mind as it is for your body.

Healing Beef Stew

This hearty, healing beef stew is my go-to comfort food for the colder months! Packed with gut-friendly goodness, from aromatic ginger and fresh herbs to nutrient-dense bone broth and tender grass-fed beef.

Ingredients:

  • 2 lbs grass-fed beef stew meat
  • 6-7 carrots, chopped
  • 1 bag of red baby potatoes, chopped
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 2 tbsp fresh ginger, grated
  • 2.5 cups bone broth
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tbsp gluten-free flour
  • Fresh parsley for garnish

Instructions:

  1. Season the stew meat with salt and pepper, then toss it in 1 tbsp of gluten-free flour, coating all the pieces.
  2. Brown the meat for 5-7 minutes per side in a large pot over medium heat.
  3. Add in the celery, onion, and ginger. Stir and cook for a few more minutes.
  4. Add in the carrots, red baby potatoes, and bone broth. Stir to combine.
  5. Add the fresh herbs—thyme, rosemary, and bay leaves.
  6. Simmer for 1.5 hours, mixing periodically. Add more broth if needed.
  7. Before serving, remove the bay leaves and top with fresh parsley. Serve and enjoy!