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Beef Stew

Looking for some tasty but healthy cold-weather food? We wanted to throw together a classic that'll warm those bellies and is just plain great comfort food.

Macronutrient Balance: 26g Protein / 18g Fa t/ 32g Carbohydrates - this makes 6 (approximately 13.8oz) servings


  • 19 oz beef stew meat

  • 1.5 lbs yukon potatoes - cut into 2-3 inch chunks

  • 8 oz diced yellow onion

  • 8 oz carrots - cut into 1/2 inch rounds

  • 6 Tbsp tomato paste

  • 3 tsp chickpea flour

  • 4 cloves garlic - minced

  • 3 cups beef bone broth

  • 1.5 Tbsp olive oil

  • salt and pepper to taste

  • dried or fresh chopped parsley for topping - recommended


  1. Season beef with salt and pepper and then coat with chickpea flour.

  2. In a large pot, heat 1 Tbsp olive oil at medium heat and brown beef in batches so as not to overcrowd the pot. This will probably be 2-3 batches. Once beef is browned, set aside.

  3. Add remaining olive oil to the pot and sauté onions, garlic, and carrots for 5 minutes on low to medium heat.

  4. Add potatoes, and add tomato paste to coat vegetables. Cook for 1-2 minutes.

  5. Add salt and pepper to taste, bone broth, and bring to a boil. Add beef and cover at low heat and cook for 2 - 2.5 hours or until beef is fork tender.

  6. Serve hot and sprinkle with dried or fresh parsley.



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