Hearty Low FODMAP Beef and Root Vegetable Stew
This autumnal beef stew is warm, nourishing, and designed with Crohn’s sufferers in mind. Packed with low FODMAP root vegetables and tender beef, it’s ideal for a cosy, gut-friendly meal on chilly nights. This stew uses simple ingredients, keeping it easy to digest and comforting for anyone with IBD.
Servings: 4 people
Calories: 320kcal
Equipment
- Large saucepan or Dutch oven
- Chopping board
- Knife
- Wooden spoon
- Ladle
- Measuring jug
Ingredients
- 500 g stewing beef cubed
- 1 tbsp olive oil
- 2 large carrots peeled and sliced
- 1 parsnip peeled and diced
- 1 swede rutabaga, peeled and diced (about 150g)
- 1 tbsp tomato purée
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 700 ml low-sodium beef stock ensure low FODMAP
- Salt and pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Sear the Beef: In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the beef cubes and brown on all sides. Remove from the pan and set aside.
- Prepare Vegetables: In the same pan, add carrots, parsnip, and swede. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
- Add Tomato Purée and Seasoning: Stir in the tomato purée, thyme, and bay leaf. Cook for an additional minute.
- Combine and Simmer: Return the beef to the pan, add the beef stock, and stir well. Bring the stew to a simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
- Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley if desired.
Notes
This stew can be made in advance and tastes even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.