Low FODMAP Beef Stew
Grab some Gourmend Beef Bone Broth and your favorite dry red wine to make this hearty beef stew - perfect for enjoying on a chilly day!
Low FODMAP Beef Stew
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
45 minutes
Cook Time
2 hours 25 minutes
Ingredients
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olive oil, 3 tbsp
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diced pancetta, 4 oz
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boneless short ribs cut into 1 ½ inch pieces, 3 lbs
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salt and ground black pepper, to taste
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Cognac, ¼ cup
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hearty, dry red wine like Chianti, 1 cup
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scallions, chopped green parts only, 1 cup
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fennel bulb, diced, 1 cup
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gourmend green onion powder, 2 tsp
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diced tomatoes, 1 14.5 oz can
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tomato paste, 1 tbsp
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gourmend beef broth, 2 cups
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carrots, 2 cups scrubbed & sliced thick
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gold potatoes, 1 lb scrubbed & diced 1” thick
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frozen peas, ⅓ cup
Directions
Preheat oven to 300F
Heat oil in a Dutch oven over medium heat, then add pancetta and cook until browned. Remove the pancetta with a slotted spoon and set aside.
Season the short ribs with salt and pepper, then brown half of them in the Dutch oven, turning them occasionally. Once you finish the first half of your short ribs, don't forget to brown the second half! Set the cooked meat aside.
Add the cognac and ⅓ cup of the wine and simmer for one minute. Add in the Gourmend Green Onion powder, fennel, scallion tops, and sauté until the fennel is tender.
Stir in tomatoes, tomato paste, the remaining wine, Gourmend Organic Beef Bone Broth, salt, pepper, and the meat. Cover and put the Dutch oven in the oven to bake for 1 hour. Check it occasionally to make sure the liquid is simmering.
Stir in diced carrots and potatoes and bake for another hour, until vegetables and meat are tender.
Stir in peas and pancetta and enjoy.