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Hearty Beef, Potato & Veggie Stew

{Gluten-free, Dairy-free, Healthy}
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Course Dinner
Servings 4 servings


  • 1-2 lbs lean beef stew meat
  • 32 oz beef stock
  • 2 tbsp olive oil
  • 1/2 yellow onion diced
  • 2 tbsp Italian seasoning
  • 1 clove garlic minced
  • 1 tsp beef bouillon
  • 1 large carrot chopped
  • 1 head Bok Choy chopped
  • 1/2 head lettuce chopped
  • 8 small red potatoes diced


  • Add stew meat to large skillet with olive oil, minced garlic & Italian seasoning. Cook until well done. Transfer to a bowl leaving leftover juices behind.
  • While meat is cooking bring a pot of water to a boil and add in diced potatoes. Cook until soft.
  • Chop 1/2 yellow onion and add to the same skillet meat was cooked in. Saute until caramelized, about 5 minutes.
  • In the same skillet add back in beef, beef stock, beef bouillon, chopped carrot, Bok Choy & lettuce.
  • Once potatoes are done, rinse with cold water and set aside in a bowl.
  • Bring stew to a boil and reduce to medium-low heat for 1 hr. Add more beef stock is needed. Add in potatoes last hour of cooking. Make sure beef is tender.
  • Serve immediately over jasmine rice (optional). ENJOY :)


Storage & Reheat
Keep for up to 4 days in a airtight container.
To reheat add some water and bring to a boil and reduce to medium until meat is fully warmed.