Fructose Free 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
- 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)
Ingredient noteRed wine stays low FODMAP at 1 glass per individual serving.
- 2 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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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