Checking the ingredient list, nothing here runs afoul of a dairy free kitchen — no butter, cream, or cheese in sight, just deeply browned beef chunks simmered low and slow until fork-tender. Carrots, celery, and onion build a savory base, while tomato paste caramelized right in the pot and a splash of coconut aminos add layers of rich, savory depth. Baby potatoes go in partway through to soak up all that broth and turn creamy-tender without falling apart. Fresh thyme and rosemary keep things earthy and warm, and a shower of chopped parsley at the end brightens every bowl. It's the kind of stew that gets better as it simmers, with a broth so deeply flavored you'll want extra bread — or a spoon — to get every last bit. This one's a genuinely solid choice for a dairy free dinner rotation, comforting and satisfying without any need for cream or cheese to make it feel rich.
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Pat the beef chunks dry with paper towels and season all over with the salt and pepper.
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 repeat with the remaining beef, adding the second tbsp of olive oil between batches.
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