Breastfeeding Friendly Hearty Beef Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(25)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb beef chuck roast, cut into 1½-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp apple cider vinegar
4 cups beef bone broth
3 medium carrots, cut into 1-inch pieces
3 medium turnips, peeled and cut into 1-inch cubes
2 sprigs fresh thyme
1 bay leaf
2 tbsp arrowroot powder
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omitted
flat-leaf parsley

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, 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 set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!