Beef Stew

In this recipe, Amy Sotis, a local nutritionist, shows us how to make a delicious Loaded “Baked Potato” Soup with cauliflower as a substitute. Potatoes are delicious, but this substitute may surprise you. The main substitute for this recipe is cauliflower. This gives the soup a healthy creamy taste while thickening it up. Another substitute are radishes, cutting the radishes into quarters gives the same texture and flavors as any potatoes you might use in traditional loaded potato soups.  

Beef Stew

Difficulty: Intermediate
Prep time




  • 2 pounds boneless beef stew meat (raw)

  • Garlic powder, salt and pepper to taste

  • 2 tbsp. olive oil

  • 8 ounces sliced mushrooms

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 tbsp. butter

  • 1 tbsp. tomato paste

  • 2 1/2 cups beef bone broth

  • 5 medium carrots, cut into chunks

  • 4 stalks celery, cut into chunks

  • 1 sprig fresh rosemary

  • 2 sprigs fresh thyme


  • Generously season stew meat with garlic powder, salt and pepper. Next, heat olive oil in a large skillet over medium-high heat until hot.

  • Add the onion and mushrooms, then sear the beef with the onions and mushrooms for 1-2 minutes. Remove from the skillet and set aside.

  • Add garlic and stir for about a minute. Next add tomato paste, and cook for another minute.

  • Slowly add beef bone broth. Stir to combine, and return to a simmer. Remove skillet from the heat.

  • Place carrots and celery in a slow cooker or instant pot. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

  • Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high, and cook the roast for 5-6 hours until the meat is fork tender (If you don’t wish to use a slow cooker, after all ingredients are added, simmer on low for 1-2 hours). 

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