Low FODMAP Dutch Oven Beef Stew

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

This hearty stew starts with cubes of beef chuck seared until deeply browned, then slow-braised in a rich mixture of dry red wine and beef broth until every piece turns fork-tender and practically falls apart at the touch of a spoon. Fresh thyme and bay leaves infuse the braising liquid with warmth while Yukon Gold potatoes and tender carrots soak up all that savory depth as they simmer alongside the meat. The long, low braise in a Dutch oven does all the real work here, coaxing out a thick, glossy broth without needing anything fussy or hard to track down. A sprinkle of fresh parsley right before serving adds a clean, herby finish that brightens the whole bowl. It's the kind of comforting, slow-cooked classic that fits neatly into a low FODMAP kitchen, no complicated planning required. Serve it hot with a big spoon and let the braising liquid do the talking.

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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
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper, freshly ground
3 tbsp all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
3 tbsp vegetable oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
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
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/3 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1 cup frozen peas
Ingredient note
A serving of up to about 1/3 cup of frozen peas is low in FODMAPs. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid frozen peas, please tap it and change its rating to Red.

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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