Classic Beef Stew with Potatoes, Carrots, Celery & Crusty Bread.

  • 2 medium
    carrots
  • 1 stick
    celery
  • 8 fl oz
    chicken or vegetable broth
  • 2 cloves
    garlic
  • 2
    gluten-free buns or rolls
  • ½ small bunch
    green onions (scallions)
  • ¾ lb
    striploin (New York strip) steak
  • 2 medium
    yellow potatoes
  •  
    black pepper
  •  
    gluten-free flour
  •  
    salt
  •  
    tamari soy sauce
  •  
    virgin coconut oil
  • 1
    In a medium bowl, combine flour, salt, and pepper.
    ¼ cup gluten-free flour
    ¼ tsp salt
    ¼ tsp black pepper
  • 2
    Cube steak, add to bowl, and toss to coat.
    ¾ lb striploin (New York strip) steak
  • 3
    Wash and dry potatoes, carrots, celery, and green onions. Peel and medium dice potatoes and carrots. Trim ends and medium dice celery. Trim root ends and chop onions. Peel and mince garlic.
    2 medium yellow potatoes
    2 medium carrots
    1 stick celery
    ½ small bunch green onions (scallions)
    2 cloves garlic
  • 4
    Heat a small saucepan over medium-high heat.
  • 5
    Coat bottom of saucepan with oil. Add beef and cook until browned on all sides, 3-4 minutes total.
    about 1 tbsp virgin coconut oil
  • 6
    Add potatoes, carrots, celery, onions, and garlic. Stir and cook for 1-2 minutes.
  • 7
    Add broth, water, soy sauce, salt, and pepper; bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, 10-15 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
    ¾ cup water
    1 tbsp gluten-free soy sauce
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Toast bread.
    2 gluten-free buns or rolls
  • 9
    To serve, place stew in a bowl and have with crusty bread. Enjoy!