Eosinophilic Esophagitis Friendly Beef Stew
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Learn more āIngredients
6 servings
- 2 lb beef chuck roast, cut into 1 Ā½-inch cubes
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp garlic-infused olive oil
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 lb baby potatoes, halved
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 3 cups beef broth
- 2 tbsp gluten free flour
- 1 tbsp worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Ā½ tsp smoked paprika
- 4 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Drying the surface helps the meat brown rather than steam.
- 2
Heat the garlic-infused olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batch.
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