Organic Grass Fed Beef Stew


  • 1-pound grass fed stewing beef
  • 2 cups cassava flour
  • 2 cups quartered yellow fleshed baby potatoes
  • 1 cup of thin sliced onions 
  • 4 cloves garlic, minced
  • 1 cup of chopped celery
  • 1 cup of chopped carrots
  • 2 cups of frozen green peas
  • 6 cups beef broth
  • 1 tablespoon fresh thyme
  • ¼ cup chopped parsley
  • 2 bay leaves
  • ¼ cup avocado oil or macadamia nut oil
  • ¼ cup arrowroot flour
  • ½ cup water
  • Salt, black pepper


  1. In a Ziploc freezer bag, dredge the stewing beef in cassava flour
  2. Warm up the oil in a heavy bottomed pot on medium-high heat. 
  3. Once the oil has started to ripple, add in cubed beef being careful not to over crowd the pan. Brown on all sides. You may have to do this in batches
  4. Remove beef from pot, and place in a paper towel lined dish.
  5. Add in onions and sauté until translucent, scraping brown bits off the bottom of the pan.
  6. Add in minced garlic and cook until the fragrance is released. 
  7. Add in beef broth.
  8. Add in carrots, celery, potatoes, fresh thyme, bay leaves and browned beef.
  9. Bring to a boil.  Then reduce to a slow boil, cover and cook for 45 minutes.
  10. Once vegetables and meat are fork tender, reduce to a simmer and add in water and arrowroot slurry. 
  11. Once it has thickened, add in frozen peas. Season with salt and pepper to taste. 
  12. Remove bay leaves.
  13. Garnish with fresh parsley before serving.