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 As the temperatures drop, I crave lighting a fire and eating comfort food. My beef stew is comfort food that doesn’t equate to lots of calories and rich food. It is gluten free and uses tapioca flour to thicken the broth. The fresh herbs give it tons of flavor . I promise the whole family will love this one pot meal!!


2.5 lbs beef stew meat, or chuck roast, cut into cubes

1/4 cup tapioca flour

1 tbsp sea or kosher salt

2 tsp fresh ground pepper

3 tbsp olive oil

3 cloves garlic, minced

1 medium onion, chopped

4 carrot, peeled and cut into rounds

3 tbsp tomato paste

4 cups beef broth or stock

1 15 oz can tomato sauce

6-8 Yukon gold potatoes, cut into quarters

2 sprigs fresh rosemary

1 sprig fresh oregano

2 sprigs fresh thyme

3 sprigs of fresh parsley

salt and pepper

fresh parsley for garnish


In a medium bowl, mix together the beef, tapioca flour salt and pepper. Set aside.

In a large dutch oven, heat the olive oil over medium to high heat. Add the beef in a single layer and brown all sides, flipping occasionally. Remove the meat from the pot. Add more olive oil, and add garlic. Cook for 1-2 minutes. Add the onions and carrots, scraping up the brown bits. Cook for a few minutes until tender. Add the tomato paste and cook for a few minutes, stirring together with the vegetables. Add the beef broth, potatoes and beef back into the pot. Add the fresh herbs. Bring to a boil.

Reduce heat, cover and simmer on low for 2-3 hours, or until meat is tender. Add more salt and pepper to taste. Remove the herb sprigs. Sprinkle with fresh parsley and serve with a salad or your favorite roasted vegetable. Enjoy!