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Vegetable Beef Stew


1 lb stew beef

1 Tbsp Celtic sea salt

2 tsp pepper

2 cups onion chopped

2 cup celery diced

1 clove garlic minced

2 cups beef broth divided, no added sugar or oil

2 Tbsp arrowroot powder

2 cups cauliflower chopped

2 cups radishes halved

1 bay leaf


Season beef with salt and pepper.

In a large stockpot, brown beef on all sides on medium-high heat. (Spritz with olive oil cooking spray or add a little water or broth to prevent sticking.) Set aside.

Add onion, celery, garlic and 1/4 cup beef broth to pot and saute until onions are translucent. Stir in arrowroot powder.

Add remaining ingredients, cover and let simmer on low heat for 90 minutes.

Remove bay leaf and serve.


1 serving = 4 oz protein, 2 cups vegetable

Slow Cooker Version:

Brown beef in a skillet.

Add browned beef with remaining ingredients to the slow cooker. (For more flavor, deglaze the skillet with some beef broth and pour into slow cooker.)

Cook on high for 4 hours or low for 8 hours.

Instant Pot Version:

Follow all above directions.

Cook on high pressure for 45 minutes.

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