Looking for a cozy, nourishing meal that’s both simple and impressive? Look no further than this Healthy Beef Stew Meal with Dairy-Free Mashed Potatoes, Spinach Salad, and Rosemary Focaccia. Whether you’re enjoying a weekend dinner or a weeknight meal, this recipe will leave your taste buds satisfied and your guests raving. Plus, it’s easily customizable for dietary restrictions, making it perfect for everyone at the table.

Why You’ll Love This Meal:

• Timely & Thoughtful Planning: Full grocery list and hourly guide included to help you prepare like a pro chef.
• Healthy & Delicious: Packed with wholesome ingredients, this meal is nourishing without sacrificing flavor. Bone broth, carrots, onions, turnips (or parsnips if you’re not a fan), and grass-fed beef are all packed full of nutrition + a spinach salad with citrus (rich in vitamin C + antiviral properties from the garlic) to keep you and your guests healthy, warm, and nourished! Plus the rosemary and parsley in the stew help to boost your immune-system! Rosemary has natural antibacterial and antiviral properties, and parsley is a great source of vitamin C!
• Simple & Impressive: Easy enough for a weeknight yet fancy enough for entertaining.
• Dietary-Friendly: Dairy-free and gluten-free options make it accessible for a variety of dietary needs.

Whenever I am looking for a recipe online, it usually only gives you one recipe and then you’re left wondering what you’d serve with it. A little secret about me… I’m an introvert at heart, but I love to cook for other people & entertain. It may seem like an oxymoron, but cooking for others is my way of forcing myself to be more extroverted and share my love of cooking with others. I also love making things pretty! I wanted to share a post that you could fully entertain with… meal and sides included (I just don’t have dessert here), but these gluten-free apple pie bars would be the perfect end to this healthy beef stew meal, especially served with some ice cream!

It can also be hard to cook for everyone with diet restrictions. I know for me, I can’t do milk – a little butter is okay – but milk (+ cheese) just doesn’t agree with me. Which is why I’ve created a dairy-free version that will leave no one complaining – especially when covered with the gravy from the stew. This recipe is seriously a crowd-favorite and so easy to make.

With Christmas only being a week away, I’m starting to get really nostalgic, which makes me want to cook all the old recipes my mom and I used to make together. I remembered a salad from an old cookbook we used to cook from (and still do) by one of Oprah Winfrey’s private chefs – Rosie Daley. I’ve made it before for guests with this stew! It’s the perfect pairing – spinach, citrus, pine nuts, and garlic – it goes perfectly with the stew to balance things out.

Homemade Sourdough Focaccia

If you are feeling ambitious and want to make your own sourdough focaccia, this recipe is super-simple as well – just takes a little planning ahead (and an active sourdough starter), but there is nothing better than dipping fresh bread in the stew… it’s the perfect meal to cozy up next to the fire with. A bakery-purchased sourdough works equally as well. The rosemary in the focaccia pairs perfectly with the rosemary in the stew! Plus, if you do make this focaccia, it’s a longer-fermentation process, which makes it much easier to digest, plus increased probiotics. I used an organic unifine bread flour (a more whole grain, less processed, bread flour that has more fiber, vitamins and minerals). You can find it here. It tastes more like whole wheat, but please feel free to use an organic all-purpose flour here.

Grocery List + Hourly Planning Guide

Because I know how stressful entertaining can be (or just cooking for your fam on a busy weeknight), I’ve included a full grocery list for this healthy beef stew meal, with links of where to purchase with the best prices/quality, as well as an hour-by-hour to-do list – to have you looking like a pro in the kitchen! Feel free to adjust times for when you plan to serve dinner!

Pro tip: You’ll notice that some of the ingredients aren’t exact. For instance in the beef broth I don’t have the exact weights of the bones. One, the bones are from our butchered cow and I don’t have the weights;) , and two – I could have weighed them but I’m a firm believer in not being exact in your cooking, using what you have and “eyeballing” it. I believe this makes us better, more adaptable cooks in the our kitchens. I believe that in general we have this notion that we have to follow the recipe exactly or it won’t turn out (I know I was this way in the beginning), but the more I’ve been in the kitchen, the more I’ve realized adapting and getting a “feel” for the recipe is what makes it your own, makes it fun and makes you want to come back and experiment more!

There’s also the fact that everyone’s taste buds are different so it’s always a great idea to taste and season as you go! One of my best tips that I’ve learned from Ina Garten is to season in layers. For instance in the beef stew – season the meat, add some more salt + pepper when you add in the veggies – this allow for a fuller flavor profile and assure everything is seasoned well!

Grocery List

I primarily source my ingredients from Azure Standard, Safeway, Thrive Market (a great place to get organic red wine) and our local grocery store that sells organic produce. Where I source depends on pricing (for instance organic extra virgin olive oil is the least expensive at Safeway), as well as convenience. I do source some produce from Azure; however, I like to be able to look at my produce before purchasing which is why I mostly source my produce from our local grocery store.

Beef Stew:

• 3 Tbsp olive oil
• 2 lb beef stew meat (or chuck roast, cut into bite-sized chunks)
• Salt & pepper
• 1 medium onion, diced
• 5 cloves garlic, minced
• ½ cup red wine
• 4 cups beef bone broth (homemade is best) – Recipe below
• 2 sprigs rosemary
• 4 carrots, peeled and diced
• 2 turnips (or 1 large, peeled and diced)
• 2 Tbsp fresh parsley, minced
• All-purpose flour or arrowroot/tapioca powder for thickening

Dairy-Free Mashed Potatoes:

• 3-5 lb red potatoes
• ½ cup extra virgin olive oil
• 1/3 cup full-fat coconut milk
• 1 tablespoon bone broth
• Sea salt & pepper

Spinach Salad:

• 3 small navel oranges/tangerines, chilled
• 4 cups spinach, trimmed
• 1 ½ cups watercress, trimmed
• 1 tablespoon pine nuts
• ⅓ cup shallots, minced
• 2 garlic cloves, minced
• 2 tablespoons apple cider vinegar
• Black pepper

For the Rosemary Focaccia:

• 400g (1 2/3 cups) warm filtered water
• 100g (½ cup) active sourdough starter
• 500g (3 ¾ cups) bread flour or all-purpose flour
• 10g (2 tsp) salt
• 42g (3 tbsp) olive oil
• Fresh or dried rosemary for topping (fresh preferred)

Hourly Planning Guide – Full recipes at the bottom of this post

Day Before (Optional for Focaccia):

• Feed your starter a 1-1-1 ratio in the morning.
• Prepare Bone Broth (if making):
  Roast 2-3 soup bones in the oven at 400°F for 40 minutes until brown. Add to a large stock pot, cover with water (by 1 inch). Bring to a boil and scrape the brown foam (which are impurities) off as it boils. Turn down to a simmer (keep scraping off impurities, if needed). Add in a generous amount of sea salt, peppercorns, splash of apple cider vinegar, and herbs (if desired, but not necessary). Simmer for 4-12 hours. Then strain & keep in the refrigerator until ready to use. Full recipe is below.
• Prepare the sourdough focaccia dough in the evening. Let the dough ferment overnight.

Day of Meal Preparation:

11:00 AM

• Start the Beef Stew:
  • Heat 3 tbsp olive oil in a large pot.
  • Season beef stew meat with salt and pepper. Brown the meat in batches, then set aside.
  • Add onions and garlic to the pot, cooking for 2 minutes.
  • Pour in red wine and beef bone broth. Add fresh rosemary.
  • Simmer for 1.5 – 2 hours, stirring occasionally.

1:00 PM

• Finish Beef Stew:
  • Add diced carrots and turnips to the pot. Cook for an additional 30 minutes.
  • Stir in fresh parsley (save some for the top). Adjust seasonings with salt and pepper.

1:30 PM

• Prepare Spinach Salad:
  • Peel and segment oranges/tangerines. Combine with spinach, watercress, pine nuts, shallots, and garlic.
  • Make a dressing.
  • Store salad and dressing separate in the fridge and dress/toss salad right before serving.

2:00 PM

• Bake Rosemary Focaccia:
  • If preparing from scratch, follow the sourdough focaccia steps to bake until golden.

2:30 PM

• Boil red potatoes until fork tender (25-30 minutes).
• Mash with olive oil, coconut milk, and bone broth. Season with salt and pepper.

3:00 PM

• Serve all components together:
  • Plate the Beef Stew with Dairy-Free Mashed Potatoes.
  • Serve Spinach Salad on the side with rosemary focaccia.
  • Enjoy!

Healthy Beef Stew Meal – Nourishing, Delicious, and Perfect for Any Occasion!

I pray you love this recipes and it inspires you to invite some family or friends over, even if you are introvert like me;), and enjoy a delicious meal with those you love!

“And let us consider how we may spur one another on toward love and good deeds, not giving up on meeting together, as some are in the habit of doing, but encouraging one another—and all the more as you see the Day approaching.” – Hebrews 10:24-25

P.S. – This is a perfect meal to make during the week to have leftovers for the busy holiday season!

Much love,
Alicia

Print Recipe

Healthy Beef Stew Meal with Dairy-Free Mashed Potatoes, Spinach Salad & Sourdough Rosemary Focaccia

Looking for a cozy, nourishing meal that’s both simple and impressive? Look no further than this Healthy Beef Stew Meal with Dairy-Free Mashed Potatoes, Spinach Salad, and Rosemary Focaccia. Whether you’re enjoying a weekend dinner or a weeknight meal, this recipe will leave your taste buds satisfied and your guests raving. Plus, it’s easily customizable for dietary restrictions, making it perfect for everyone at the table.

Course: Dinner, Entree, Main Course, Salad

Cuisine: allergy-friendly, dairy-free

Keyword: Beef Stew, Dairy-Free Mashed Potatoes, Focaccia, Mashed Potatoes, Sourdough, sourdough rosemary foccacia, Spinach citrus salad, Spinach Salad

Servings: 6 People

Ingredients

Healthy Beef Stew

• 3 Tbsp olive oil
• 2 lb beef stew meat or chuck roast, cut into bite-sized chunks
• Salt & pepper
• 1 medium onion diced
• 5 cloves garlic minced
• ½ cup red wine
• 4 cups beef bone broth homemade is best
• 2 sprigs rosemary
• 4 carrots peeled and diced
• 2 turnips or 1 large, peeled and diced
• 2 Tbsp fresh parsley minced
• all-purpose flour or arrowroot/tapioca starch (for gluten-free)

Dairy-Free Mashed Potatoes

• 3-5 lb red potatoes I left the peel on and just peeled off the bad parts.
• ½ cup extra virgin olive oil
• 1/3 cup full-fat coconut milk
• 1 tablespoon bone broth
• Sea salt & pepper

Spinach Citrus Salad w/ Pine Nuts

• 3 small navel oranges/tangerine + juice of 2 of them
• 4 cups baby spinach washed
• 1 ½ cups watercress (or just more spinach) washed + trimmed
• 3-4 tablespoon pine nuts
• ⅓ cup shallots / red onion thinly sliced (if desired)
• 2 garlic cloves minced
• 2 tablespoons apple cider vinegar
• sea salt + freshly cracked pepper

Sourdough Rosemary Focaccia

• 400 g 1 2/3 cups warm filtered water
• 100 g ½ cup active sourdough starter
• 500 g 3 ¾ cups bread flour
• 10 g 2 tsp salt
• 42 g 3 tbsp olive oil
• Rosemary for topping

Simple Beef Bone Broth

• 2-3 soup bones (grass-fed)
• 1 splash apple cider vinegar
• sea salt + black peppercorns
• fresh herbs, if desired

Instructions

Healthy Beef Stew

• Sear the Beef: Heat 2 tbsp of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (I used my large cast-iron pan + the Dutch oven to make things go faster and to keep the seasoning in the Dutch oven where the stew will be made). Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
• Sauté Aromatics: Add the remaining oil to the pot. Sauté the onions until translucent, then add the garlic and cook for another minute.
• Deglaze the Pot: Stir in the red wine and cook for 1-2 minutes. Slowly pour in the bone broth, scraping up browned bits from the bottom. Add in your rosemary sprigs.
• Simmer: Bring to a boil, then reduce heat to low and cover. Simmer for 1.5-2 hours, stirring occasionally.
• Add vegetables: After 1.5-2 hours, add in your diced carrots and turnips / parsnips and cook for another 30 minutes. I turned up the heat just a bit to make sure they got done in time.
• Thicken & Serve: Make a slurry by using a ladle to pour some of the hot stew broth in another medium-sized heat-proof bowl. Sprinkle (emphasis on sprinkle – I used my fingers – to make sure it doesn't clump), whisking constantly to thicken. I just kept adding flour until I could just start to see the bottom of my bowl when whisking. If you are using arrowroot / tapioca starch you will likely need a lot less than if using flour. The amount you need will depend on how think/thin your broth is. Pour the slurry back into the stew pot and whisk until thickened to your desired consistency. Set aside while you prepare the mashed potatoes and dress the salad.

Spinach Salad with Citrus & Pine Nuts

• Prepare Salad Greens: In a large bowl, combine the washed and dried spinach + watercress, if using.
• Make Dressing: Place the olive oil, apple cider vinegar, citrus juice of two of the small tangerines/oranges, garlic, salt, and pepper in a small mason jar and shake to emulsify.
• Assemble: Add orange segments of your last orange/tangerine – (you can add more, if desired), toasted pine nuts, and red onion/shallot (if desired) over the top of the greens.
• Dress: Drizzle the dressing over the salad and toss gently to coat. Serve immediately for a fresh, vibrant side.

Sourdough Rosemary Focaccia

• Mix Dough: In a large mixing bowl, combine sourdough starter, water, and olive oil. Gradually add the flour and salt, mixing until a shaggy dough forms.
• Knead & Rest: Knead the dough on a floured surface for 5-7 minutes until smooth. Place it in an oiled bowl, cover, and let it rest for 4-6 hours (or overnight in the fridge) until doubled in size.
• Shape & Proof: Transfer the dough to a well-oiled baking sheet or pan. Spread it out with your hands to form a rectangle. Cover and proof for another 2 hours.
• Top & Bake: Preheat your oven to 425°F (220°C). Using your fingers, create dimples in the dough. Drizzle olive oil over the top, sprinkle with rosemary and sea salt. Bake for 25-30 minutes until golden brown. Cool slightly before serving.

Simple Beef Bone Broth

• Roast the Bones: Preheat oven to 400°F (200°C). Place beef bones on a baking sheet and roast for 30 minutes until browned.
• Simmer: Add the roasted bone to a large stock pot and fill pot till the water reaches about an inch above the bone. Bring to a boil, skimming any foam from the surface periodically (these are impurities).
• Add Other Ingredients: Reduce heat to low and add in the sea salt, peppercorns, a splash of apple cider vinegar + herbs, if desired. Simmer on low for 4-12 hours.
• Strain & Store: Strain the broth through a fine mesh sieve. Discard solids. Cool the broth and store it in the fridge for up to 5 days or freeze for longer storage.

Dairy-Free Mashed Potatoes

• Boil Potatoes: Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until potatoes are fork-tender.
• Drain: Drain the potatoes well and return them to the pot.
• Mash & Mix: Use a potato masher or ricer to mash the potatoes. Add olive oil and coconut milk a little at a time, mashing until the desired creamy consistency is reached.
• Season: Add in a good amount of sea salt and freshly cracked pepper. Stir in a tablespoon or so of bone broth to make even creamier.

Bringing It All Together

• Serve: Scoop mashed potatoes into a serving plate/bowl. Top with stew and garnish everything with a bit more sea salt and freshly cracked pepper, as well as chopped fresh parsley. Serve alongside your beautiful spinach citrus salad and don’t forget to dip your rosemary focaccia bread in the stew! The perfect comforting winter meal! Enjoy!!

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