Beef Vegetable Stew

Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Yield: 8 servings


  • 1/2 shallot, minced
  • 4 cloves of garlic, chopped
  • 2 Tbsp butter
  • 1 Tbsp arrowroot flour (a gluten-free thickener) or organic corn starch
  • 1 lb stew beef, preferably grass fed and pasture raised with some fat
  • 1-2 stock bones from pasture-raised cattle
  • 1 24-oz can fire-roasted plum tomatoes
  • 1/2 bottle of red wine
  • 4 bay leaves
  • dash half-and-half
  • 2 turnips, peeled and chopped
  • half a bag of baby carrots
  • 16 oz. organic beef broth (or homemade beef broth from boiled bones)
  • 1/2 package mushrooms, sliced
  • 1 head of broccoli, chopped
  • salt and pepper


  1. Saute shallot and garlic in butter in a large pot on med-low heat for 5 minutes. Add arrowroot flour and stir briefly to make a roux.
  2. Add beef and brown on medium-high heat, about 3 minutes, salting and peppering liberally. Add tomatoes, wine, and bay leaves; if you are using fat or bone add at this time. Add half-and-half, just one swirl around the pot, mix, and bring to a boil.
  3. Reduce heat and drop in turnips and carrots. Simmer for at least an hour (or longer, the longer the better), then add beef broth, broccoli, and mushrooms and cook for another 15 minutes. Remove fat and bone if used, remove bay leaves, and serve over mashed potatoes.