Dairy Free Hearty Beef Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Deeply browned beef chuck simmers low and slow with carrots, turnips, celery, and onion in a rich beef bone broth, brightened with a splash of apple cider vinegar and deepened with tomato paste and garlic. Fresh thyme and bay leaf infuse the pot as everything cooks down to fork-tender perfection, and a simple arrowroot slurry thickens the broth into a glossy, spoon-coating gravy at the end. Each bowl comes out hearty and warming, with tender chunks of beef and vegetables suspended in a deeply savory broth that tastes like it simmered all day. A scattering of fresh parsley on top adds a clean, herby finish right before serving. This one's a satisfying, cold-weather classic that works great for a dairy free table — big, comforting flavor with nothing missing from the bowl.

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)

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.

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