Name: Low Fodmap Beef Stew
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 900 gms – 2 lbs. beef chuck steak (trimmed and cubed); 1 tbsp extra virgin olive oil; 1 tbsp garlic infused olive oil; 2 tbsp green onion tops (green part only, sliced); 500 gms – 1 lb. tomatoes (tinned); 2 bay leaves; 3 big carrots (cut in big chunks); 3 big potatoes (cut in 6 pieces); Water as required; Salt to taste; Parsley (chopped)

I absolutely adore stew, especially on a cold winter evening. This Low Fodmap Beef Stew is the quintessential comfort food to me.

I have made it often during the Australian cold months, and today I am happy to share it with all of you. If you live in the Northern hemisphere, this is the perfect time to run to the kitchen a make a pot of it. As for us, down here, we might have to wait a bit before being able to enjoy stew again. However, I suggest you save the recipe, as it is spot on.

This recipe calls for very cheap and “humble” ingredients, like the majority of stews, and I am always amazed by how good the final dish always tastes. Recipes like this one, are a joy for the palate (and the wallet).

I usually make a big pot of this Low Fodmap Beef Stew, portion it out, and freeze it to have on a day when I am too busy to cook. If you do that, I suggest you freeze it before adding the carrots and potatoes to it, as I find they don’t freeze as well as the meat. You can then add the vegetables on the day you want to eat the stew.

Serve it warm with (low fodmap) bread or polenta for a heartwarming meal.

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

5 from 3 votes

Low Fodmap Beef Stew

Low Fodmap Beef Stew – a heartwarming meal made with humble ingredients that is both comforting and gentle on your tummy.

Course Main

Keyword Beef, low FODMAP, Stew

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 6

Author Manuela Zangara

Ingredients

900 gms – 2 lbs. beef chuck steak trimmed and cubed
1 tbsp extra virgin olive oil
1 tbsp garlic infused olive oil
2 tbsp green onion tops green part only, sliced
500 gms – 1 lb. tomatoes tinned
2 bay leaves
3 big carrots cut in big chunks
3 big potatoes cut in 6 pieces
Water as required
Salt to taste
Parsley chopped

Instructions

In a pot, sautee the spring onion tops with the extra virgin olive oil and the garlic infused oil.
Add the beef and brown it well on all sides.
Add the tinned tomato paste, bay leaf, salt, and enough water to cover the meat. Mix well. Bring to a boil, then cover and simmer for 2 hours.
Add the cut carrots and potatoes, and more water, if required.
Cover and simmer until the carrots, the potatoes and the meat are tender.
Add the chopped parsley and serve warm with (low fodmap) bread or polenta.

Recipe Notes

If not on the low fodmap diet, you can use 2 tablespoons of extra virgin olive oil and 1 chopped garlic clove instead of the 1 tablespoon of extra virgin olive oil + 1 tablespoon of garlic infused oil. You can also substitute the spring onion tops with 3 tablespoons of chopped onion.

If you are on the low fodmap diet, remember that 1 slice of regular bread is still low fodmap. However, I like to eat 100% spelt sourdough, so I can enjoy a bit extra.