Beef Stew Recipe (Nightshade-Free)
GLUTEN FREE II DAIRY FREE II NIGHTSHADE FREE II EGG FREE II FISH FREE II SHELLFISH FREE II NUT FREE II SESAME FREE II SOY FREE
This easy beef stew recipe has a spicy, bold twist. It’s not your typical beef stew its east meets west in a taste showdown. I’ve incorporated vibrant Eastern spices to give it a unique flavour. My recipe for beef stew tastes more like a thick, warming curry while still maintaining the comforting qualities of a stew.
Packed with the bold flavours of traditional Indian spices like garam masala, cumin, garlic, ginger, and curry leaves, this unique beef stew is anything but ordinary. It brings a surprising twist to classic stew recipes, delivering a taste that feels fresh and exciting. You wouldn’t usually associate these spices with a stew, but trust me—it’s delicious!
It’s really hearty, chunky, and nourishing, using a meaty chicken stock that adds to its comforting feel. Additionally, I chose not to include potatoes or tomatoes, making this beef stew recipe nightshade-free. Serve this delicious beef stew recipe with garlic and chive mash or polenta (nightshade-free) for a truly warming and mouthwatering dish that will impress the entire family.
Notes on ingredients for beef stew
Stock/bouillion
I use my chicken stock, which I make weekly in my slow cooker. Since I cannot eat deadly nightshade vegetables or yeast, and most stocks contain one or the other, it's better for me to use ingredients that I can tolerate. Here is my recipe for bone broth if you want to make your own. Other great allergy-friendly stocks I would recommend are:
Kallo Stock cubes can be found in health food stores or supermarkets. They are organic, gluten—and dairy-free, and one variety is yeast-free, too!
Marigold Stock cubes and boullions are organic, gluten-free, and vegan. One variety is yeast-free. They also have reduced-salt stock cubes and two varieties that are nightshade-free.
Diced beef
For the best beef stew, choose chuck or shoulder cuts. They are rich in collagen, which breaks down during slow cooking, resulting in tender and flavorful meat. I used organic diced beef from Sainsbury’s.
Here's a more detailed overview:
Why these cuts?
Chuck and shoulder cuts are known for their high concentration of collagen-rich connective tissues, which become tender and juicy when braised or stewed.
Other good options:
Bone-in short ribs, brisket, and beef shanks also work well for stewing because they have more connective tissue and fat, which break down beautifully during long, slow cooking, resulting in tender and flavorful meat.
What to avoid:
Avoid cuts that are very tender, such as those from the rib and loin areas, as they can become dry and tough when cooked for long periods.
Chuck is a classic:
Beef chuck, also known as gravy beef or braising steak, is a popular and affordable choice for stewing.
Marbling matters:
Look for cuts with good marbling (interspersed fat) for added flavour and moisture.
NB: For those with a soy allergy, animals fed soy won't be suitable. In that case, always look for meat that is grass-fed or grass-finished, as most animals are fed soy, which is also genetically modified. If you are in the UK, take a look at the ethical butcher; they do not use soy to feed their cattle.
Vegetables
I used onions, carrots, leeks, shallots, and peas in the beef stew.
If following an AIP diet, then omit the peas in this recipe and use another compliant vegetable instead.
If you can eat deadly nightshade vegetables, I recommend adding cherry tomatoes and potatoes.
If you cannot eat deadly nightshade vegetables, Try chestnut mushrooms, cavolo nero, or asparagus would also be good recommendations; however, you should add these towards the end of cooking to avoid overcooking. The mushrooms and cavolo nero will take about 15 minutes, while asparagus will only need about 5 minutes to cook.
Spices
I used garam masala, cumin, coriander, curry leaves, and chilli (omit if nightshade-free). These are classic Indian spices that we use in most of our curries. They elevate this traditional beef stew to another level in terms of taste. I purchased all my spices at my local Indian shop, along with the curry leaves. This is my fave masala brand that my family has used for decades. Click here to view.
Curry leaves are commonly added to dishes to impart a robust, rich flavour and are popularly utilised in meat dishes, curries, and other traditional Indian recipes. They provide a citrusy brightness reminiscent of lemons, limes, or other citrus fruits. This zesty element adds refreshingly tangy undertones to dishes. Don't worry if you can't find any; this recipe will still be great without the curry leaves. Kaffir lime leaves make an excellent substitute.
If following an AIP diet or nightshade-free diet, double check the spice blends like garam masala do not contain chilli powder as this is not compliant.
Ingredients
Tips
Some great ways to serve this delicious beef stew:
Olive oil garlic mash with chives. You could serve this as a side or top the stew and bake it in the oven for 35 minutes.
This is a nightshade-free mash using white sweet potato, garlic, and chives with extra virgin olive oil, butter, or a dairy-free alternative.
Creamy polenta is made from coarsely ground cornmeal and has a flavour similar to mashed potatoes. The recipe for Polenta is here.
Serve with some fluffy white rice and some freshly cut spring onions.
As a pie filling, add either shortcrust or puff pastry, eggwash and bake in the oven for an unusual but vibrant-tasting pie.
You can add root vegetables like parsnips and turnips and swede to this casserole or roast them and serve them on the side.
Storage & reheating
This beef stew will keep in the fridge for 4 days or freeze for up to 3 months. Reheat it from defrosted on the stove or in the microwave until piping hot.
Faq’s
Should I brown the beef first?
Yes, browning the beef adds a lot of flavour. Sear it in a hot pan until all sides are browned well before adding the rest of the ingredients.
How do I thicken the beef stew?
I did not need to thicken my stew, but if yours is too thin and you would like it thicker, mix some flour or cornflour with water to make a slurry, then stir it into the stew. Letting the stew simmer longer can also work.
How long should I cook beef stew?
For the stovetop or oven, aim for 2 hours. In a slow cooker, cook on low for 7-8 hours or high for 3-4 hours. Pressure cookers cut the time to about 35-45 minutes.
What vegetables are good in beef stew?
Carrots, potatoes, celery, and onions are traditional choices. Parsnips, turnips, and mushrooms are great additions, too.
Can I make beef stew in advance?
Yes, it's even better the next day. Let the flavours mingle and party overnight, then reheat gently on the stove or in the microwave.
Should I add wine to beef stew?
Red wine can boost the flavour, but it's optional. Use a dry red wine you like to drink, such as Merlot or Cabernet Sauvignon.
Why is my beef tough?
If the beef is tough, it's likely undercooked. Stewing beef needs low heat and plenty of cooking time to break down the connective tissue.
Can I make beef stew without a broth?
Yes, you can use water, but it’s less flavourful. Beef stock, chicken stock, or even tomato juice will give the stew a richer taste.
Should I peel potatoes for beef stew?
It's up to you. Peeled potatoes create a smoother texture, while unpeeled ones add more fibre and texture. Just give them a good scrub if you're leaving the skins on.
Can I make a vegetarian version of beef stew?
Absolutely. Replace the beef with hearty vegetables like mushrooms, aubergine, or lentils. Use vegetable stock instead of beef stock.
Other recipes you might like:
Creamy polenta with harissa chickpeas - Use the polenta recipe in this recipe to accompany this beef stew recipe if you cannot eat nightshade vegetables
No mato sauce recipe —This is an excellent tomato-free sauce that can substitute for tomatoes in stews, curries, and many other recipes. To enhance the flavour of your stew, add 250 ml of this nightshade-free sauce for added depth.
Gluten-free naan bread - Like I said this isn’t an ordinary beef stew, it would taste amazing with some soft fluffy flatbread. Since this beef stew has curry flavours I think this vegan and gluten-free flatbread recipe would be delicious on the side.
Spicy roast potatoes - Yum yum!!! These spicy, crispy and fluffy roast potatoes would be amazing with this beef stew recipe. If you are nightshade free swap for sweet or white sweet potatoes as a substitute.
Bone broth—This is the bone broth I used in this beef stew recipe. I always batch-cook bone broth and freeze it in small containers, so I have it on hand whenever I’m cooking or need a warm drink.
Makes 4 portions - 2.5 hours cooking & prep time
Step by Step
Recipe
500 g diced beef
12 tsp mild olive oil
1 onion diced
7 cloves garlic chopped
1 leek, chopped roughly
2tsp garam masala
1 tsp cumin
1 tsp coriander
4 g curry leaves
1/4 tsp chilli flakes *optional
3 carrots, peeled and diced
12 small shallots - peeled and sliced into half if they are big
550ml warm beef, chicken or lamb stock
160g peas * optional
Method
In a large saucepan, sear the beef with the oil, ensuring the pan is very hot. Then add the onions and cook until they are soft.
Add the leeks, garlic, spices, and curry leaves and cook for 3-4 minutes on medium heat. Your kitchen should be smelling like a curry house now as the smells are intense when the spices are cooking off.
Then add the carrots, shallots, warmed stock, a pinch of salt and pepper then leave to simmer for 1.5 hours.
The stew is cooked when the beef is tender, and the vegetables are cooked. Stir the peas in once the stew is cooked. Pop the lid on and leave to steam for 15 minutes before serving,
See the notes section above on ways to serve this gorgeous beef stew! And do a happy dance because you rock for cooking this stew!
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
