Sweet Root Veggie and Beef Stew

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It’s finally starting to warm up outside but that doesn’t mean I’m ready to ditch our winter comfort foods just yet.  After all, we could  be thrown into another snow storm at any moment (crossing our fingers that doesn’t happen!)  Beef stew is one of those favorite items that just hasn’t been the same when trying to make it gluten free.  The gravy just doesn’t thicken up right with cornstarch, and I’ve missed regular potato when making a paleo version.  Things just weren’t ‘right.’

So for a while I just didn’t make beef stew.  I didn’t want a second rate version of my favorite – I don’t settle well.  And then I got over it and realized trying to live with a less than version wasn’t going to happen. I started thinking outside the box a little and we landed in a good spot.

This sweet root, winter beef stew is paleo and gluten free but it won’t leave you wishing for your favorite traditional stew instead.  The root veggies added in the beginning break down completely to give it a nice thick sauce and more chunks of sweet potato and frozen green beans and peas are added at the end to bring in some color and texture.

beef stew

Sweet Root Beef Stew - Paleo and Gluten Free

Sweet Root Beef Stew - Paleo and Gluten Free

Yield: 6


  • 1 tbsp olive oil
  • 1.5 lb stewing beef, cubed
  • 1 onion diced
  • 2 stalks celery chopped
  • 3 cups diced sweet potato (3 med potatoes)
  • 1 cup diced parsnip (2 med parsnips)
  • 1 cup diced carrot (2 large carrots)
  • 1 cup frozen peas and green beans
  • 1/4 cup balsamic vinegar
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 bay leaf
  • 1.5L Beef stock or water
  • salt and pepper to taste


In a hot pot, add your olive oil and cook the beef until browned. Remove and set aside.

Add onion and celery and saute until softened, scraping up browned bits from the bottom of the pot.

Add beef back to pot along with vinegar and spices. Add half the amount each of the root veggies. Cover with broth or water and put the lid on. Turn the heat down low and let simmer for about an hour checking periodically to ensure the pot has not gone dry. If all your liquid has been soaked up, add more liquid. You don't want this to burn on the bottom of your pot.

After an hour, the carrot, parsnip and sweet potato should be broken down to make a sauce. Add the rest of the veggies and continue cooking until they are done through, but not falling apart. Serve!



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