Grass-Fed Beef Stew
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A healthy, Whole30 compliant beef stew recipe perfect for chilly winter nights.
  • 1 Tbl grass-fed ghee or coconut oil
  • 3 lb. grass-fed beef stew meat
  • 1 large onion, chopped into 1- inch pieces
  • ½ cup celery root, peeled and cut into 1- inch cubes
  • 3 carrots, peeled, cut into 1-inch rounds
  • 3 medium parsnips, peeled, cut into 1-inch rounds
  • ½ cup sweet potato, peeled and cut into ½-inch pieces
  • 5 cloves of garlic, peeled and roughly chopped
  • 2 Tbl minced fresh parsley
  • 1 Tbl minced fresh rosemary
  • 2 tsp fresh thyme, minced
  • 2 Tbl balsamic vinegar
  • 2 Tbl tomato paste (optional)
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2½ cups beef stock
  • 2 large handfuls baby spinach (optional)
  1. Over medium high heat, melt the ghee/oil in a large dutch oven pot (cast iron enabled pots are best for braising).
  2. When the pot is hot, sear half the beef until browned, about 3-5 minutes each side.
  3. Add the remaining beef and the remaining ingredients except spinach.
  4. Stir, cover and bring to a low boil.
  5. Reduce heat to low to maintain a gentle simmer and cook until the meat is very tender, about 2½ -3 hours.
  6. Meat is done when a wooden skewer or toothpick inserted into the thickest part comes out with little or no resistance. Be sure to keep lid on pot during cooking.
  7. Add spinach and gently stir in just before serving (optional if you want some greens).
Recipe by Grace Brinton at