Low FODMAP Beef Stew
Tender pieces of beef, perfectly cooked carrots in a thick beefy broth, served with creamy mashed potatoes.
Servings: 8 Servings
Equipment
Ingredients
- 1 ½ pounds stew meat (Note 1)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- 2 ½ cups beef broth low FODMAP (Note 2)
- 2 tablespoons tomato paste
- 1 teaspoon worcestershire sauce
- 2 tablespoons garlic infused olive oil
- 2 tablespoons gluten free flour (Note 3)
- 4 whole carrots peel and cut on the bias
- 2 celery stalks diced
- 1 rutabaga peeled and cut into 1-inch pieces
- 4.5 ounces mushrooms canned, drained
- 2 tablespoons fresh parsley chopped
Instructions
- In a 4 quart slow cooker, add the stew meat, thyme, salt, and pepper.
- Add the tomato paste and Worcestershire sauce to the beef broth and stir until combined. Pour in the beef broth mixture over the stew meat. Stir.
- Mix the flour and the garlic oil together to make a slurry. Add it to the slow cooker and stir until combined.
- Drain and add the canned mushrooms.
- Wash and peel whole carrots. Cut into 1-inch chunks. If the carrots are on the thick side, chop them in half. Add to the slow cooker.
- Wash and dice the celery into small pieces. Add to the slow cooker.
- Slice the rutabaga in half and then cut slices of each half. Remove the outer ring and dice up the inside. Add to the slow cooker.
- Add the cover and cook on low heat for 8-10 hours.
- Top with fresh parsley.
- Serve over mashed potatoes.
Notes
Note 1: Another option is to cut a chuck roast into 1-inch cubes.
Note 2: Use a low FODMAP beef broth, or FODY vegetable base.
Note 3: Recipe was tested with Bob’s Red Mill 1-to-1 flour. If wheat is tolerated, use an all-purpose flour.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 456kcalCarbohydrates: 44gProtein: 15gFat: 28gSugar: 9g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
