Eosinophilic Esophagitis Friendly Dutch Oven Beef Stew

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

4.7

(6)

Eosinophilic Esophagitis Friendly Dutch Oven Beef Stew

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Ingredients

6 servings

2 ½ lb boneless 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 tip
Choose 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 vegetable oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
3 cups low-sodium beef broth
2 tsp worcestershire sauce
3 sprigs fresh thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup frozen peas

For serving

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 tablespoons of the oil in a 5–7 qt 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 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 pieces, adding the last tablespoon of oil if the pot looks dry.

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