Beef Stew

1/4
cup flour (Any GF all purpose flour, or any regular flour)
2
tsp sea salt (or regular salt)
¼ tsp
pepper
½
tsp paprika (omit for Feingold stage 1)
1
tsp sugar (optional)
2
lbs of stew meat (I only use 1 lb)
2
TB vegetable oil (I use olive oil)
2
cups beef stock (Pacific Beef Broth – Organic is stage 2*)
4
medium carrots, cut into pieces (I use the big carrots, not baby carrots)
4
medium potatoes, peeled and cubed
2
celery stalks (optional)
1
medium onion, sliced 
1
garlic clove, minced
2
bay leaves
1
TB lemon juice (I use fresh)
1/4
cup chopped fresh parsley (add at the end)
½
cup of frozen peas (optional)
Corn
starch or tapioca starch for thickening

1. In a large zip lock bag,
combine flour and spices.  Add beef to the bag and toss to coat. 
In a large pan, heat the oil at medium-high heat.  Cook beef until browned all over.  Transfer beef to crock
pot. 
2. Add 1 cup of stock to pan
and stir to scrape up any brown bits. 
Transfer stock mixture to crock pot. 
Add carrots, potatoes, celery, onion, remaining cup of stock, and bay leaves to crock pot.  Mix well to
combine. 
3. Cover and cook on low for
8-10 hours, or on high for 4-6 hours, until vegetables are tender and stew is
bubbling.  Remove bay leaves and
discard. 
4. Add peas and parsley.  Cover and cook on high for 15-20
minutes.  Season to taste with salt and
pepper.  Can thicken with a mixture of
cold beef broth or water and about a TB of tapioca or corn starch if needed.
This
dish can be made up to 12 hours in advance of cooking.  Follow directions and refrigerate overnight
in the crock pot.  The next day, place
stoneware in slow cooker and cook as directed. 

*We use Imagine Organic Beef Broth.  It’s not listed in the Feingold book though.  I’m not sure why. Imagine’s chicken broth is approved.  Pacific beef broth is approved but it has MSG if you avoid that. 365 Organic Beef Broth from Whole Foods is approved but not listed as GFCF.

Feingold Stage 1 if you omit the paprika.

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