Skinny Girl Beef Stew

Warm up this season with my Skinny Girl Beef Stew—a cozy, nutrient-dense meal that’s as good for your body as it is for your soul! Made with high-protein beef and packed with hearty fall veggies, this stew is designed to keep you satisfied and energized without feeling weighed down. High-quality proteins like grass-fed beef support your hormones by providing essential amino acids and healthy fats, which help stabilize energy levels and promote balanced blood sugar.

In the colder months, eating warm, nourishing foods like this can help support your body’s natural rhythms and keep you grounded. Fall and winter call for comforting, warming meals that support our bodies’ need for grounding energy as we adapt to the season’s chill. So if you’re ready to bring balance, warmth, and flavor to your fall table give this recipe a try!

What you’ll need:

• 1 ½ pound stewing beef cut into cubes

• 1 tablespoon avocado oil more as needed

• 3 teaspoons salt divided

• 4 1/2 cups beef broth divided

• 2 tablespoons red wine vinegar

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 bay leaf

• 1 tbsp of thyme

• 2 rosemary sprigs

• 1 pound turnips peeled and cut into bite-sized chunks

• 2 medium carrots peeled and cut into coins

• 1 medium onion diced

• 1 celery stalk chopped

• 2 cloves garlic minced

• 2 tbsps tapioca flour

• 1 tablespoon fresh parsley minced (for garnish)

Directions (makes 6 servings)

1. Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering.

2. Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside. 

3. Saute together garlic, onions, and celery until onions are translucent.

4. Add ½ cup beef broth and red wine vinegar to the dutch oven and scrape up the browned bits on the bottom of the pan over medium-high heat.

5. Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme and rosemary. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.

6. Add the turnips, carrots and remaining 2 teaspoons salt. Stir to combine. Simmer uncovered for 45 minutes or until vegetables are tender, stirring occasionally.

7. Remove 1/2 cup of broth dissolve tapioca flour in broth then add back to pot to thicken.

8. Remove bay leaf and sprinkle with parsley before serving. ENJOY!

Nutrition Facts (per serving)

• 306 Calories

• 14g Fat

• 14g Carbs

• 3g Fibre

• 32g Protein