Fork-tender beef, savory potatoes, and carrots, slow-baked with tomato and herb goodness make this old-fashioned beef stew perfect for the cooler Fall evenings.
- 1 1/2 cups beef broth
- 1/2 cup tapioca starch
- 4 ribs celery, washed and diced in 1-inch chunks
- 5–6 large carrots (just over 1 pound), peeled and cut in angled 1-inch chunks
- 1 large onion, coarsely chopped
- 8–9 Yukon gold potatoes (about 2 pounds), scrubbed and diced in 1-inch chunks
- 1 can diced fire-roasted tomatoes with liquid
- 2 pounds beef chunks – grass-fed tri-tip roast or chuck roast, cut into pieces; butcher will cut for you
- 1–2 teaspoons Redmond pink sea salt, see note
- ½–1 teaspoon ground black pepper
- 1–2 teaspoons coconut sugar
- ½ cup Worcestershire sauce
- Preheat oven to 275 degrees F.
- In a small saucepan, stir the tapioca starch with the beef broth. Heat until just before it simmers, stirring frequently until the tapioca is dissolved. Remove from the heat.
- Chop all the vegetables and meat as described.
- Stir together in your cast iron Dutch oven.
- Pour the tapioca-broth mixture over the vegetables and meat and stir well.
- Add the fire-roasted tomatoes, pepper, salt, sugar and Worcestershire sauce and stir until combined.
- Cover the Dutch oven tightly with foil, then place the lid on top.
- Roast at 250 degrees F for 6 hours. Don’t peek!
Since you are using quite a bit of tapioca for your thickening, some of the starch can collect in the bottom of the cast iron pan and cook into a blob. To solve this, heat the tapioca in a cup of beef broth until it’s dissolved before adding to the remaining ingredients. Then when you roast, the tapioca will stay in the gravy. The added broth also ensures a good amount of gravy, which we like.
We are eating a fairly low-salt and this recipe reflects that. Plus, there is some salt in the fire-roasted tomatoes, the Worcestershire and the beef broth. You can always add salt later.
Keywords: beef stew, easy recipe, Dutch Oven, slow roasted, grass fed beef,