Eosinophilic Esophagitis Friendly Beef Stew with Red Wine and Root Vegetables
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Learn more →Ingredients
6 servings
- 2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp olive oil, divided
- 1 large yellow onion, roughly chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 lb baby potatoes, halved
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batches, adding a splash more oil between batches if the pot looks dry.
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