Vegetable Beef Stew

Vegetable Beef Stew

Print Recipe


  • 1 lb stew beef
  • 1 Tbsp Celtic sea salt
  • 2 tsp pepper
  • 2 cups onion chopped
  • 2 cup celery diced
  • 1 clove garlic minced
  • 2 cups beef broth divided, no added sugar or oil
  • 2 Tbsp arrowroot powder
  • 2 cups cauliflower chopped
  • 2 cups radishes halved
  • 1 bay leaf


  • Season beef with salt and pepper.
  • In a large stock pot, brown beef on all sides on medium-high heat. (Spritz with olive oil cooking spray or add a little water or broth to prevent sticking.) Set aside.
  • Add onion, celery, garlic and 1/4 cup beef broth to pot and saute until onions are translucent. Stir in arrowroot powder.
  • Add remaining ingredients, cover and let simmer on low heat for 90 minutes.
  • Remove bay leaf and serve.


1 serving = 4 oz protein, 2 cups vegetable
Slow Cooker Version:
  • Brown beef in a skillet.
  • Add browned beef with remaining ingredients to the slow cooker. (For more flavor, deglaze the skillet with some beef broth and pour into slow cooker.)
  • Cook on high for 4 hours or low for 8 hours.
Instant Pot Version:
  • Follow all above directions.
  • Cook on high pressure for 45 minutes.