Beef Stew #2
Prep:
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Cook:
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Ingredients
2 pounds beef stew meat, cut into 1½-inch cubes
2 TBSP oil
1 bay leaf
1 onion, chopped
¼ tsp pepper
2 tsp salt
1 tsp honey
6 carrots, peeled and sliced or quartered
1 cup celery, sliced
12 small white onions
4 cups water
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900 grams beef stew meat, cut into 4-cm cubes
2 TBSP (30 ml) oil
1 bay leaf
1 onion, chopped
¼ tsp (1.25 ml) pepper
2 tsp (10 ml) salt
1 tsp (5 ml) honey
6 carrots, peeled and sliced or quartered
100 grams celery, sliced
12 small white onions
946 ml water
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Heat oil in skillet.
- Brown meat on all slides.
- In slow-cooking pot, combine browned beef, bay leaf, chopped onion, pepper, salt, honey, and vegetables.
- Pour water over all.
- Cover and cook on low 8 to 10 hours.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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