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Healthy, Hearty Irish Beef Stew

I've never actually cooked a traditional St Patrick's Day meal. If I ever do, my Healthy & Hearty Irish Beef Stew will be front lining the entire event! It's so good you'll want to make it over and over again. I know it can be a pain in the ass to cook every holiday, but wouldn't it be cool to cook on a holiday where it wouldn't be expected, like St. Patrick's Day?

Instead of getting drunk AF at a bar this St. Patrick's Day, why not stay in? You can create a healthy meal for yourself and your loved ones while enjoying the festivities at home.

So, if you're on the fence about where to go this St. Patrick’s Day, don’t go anywhere! Stay indoors and party from your couch. You can indulge in this delicious recipe that can be shared and celebrated with friends and family!

Cheers to creating memories with healthy food and happy times!



CAL 379 | CARB 50 | FAT 12 | PROTEIN 23

Healthy & Hearty Irish Beef Stew


1 ¼ pound beef stew meat, medium diced

1 yellow onion, medium diced

5 cloves of peeled garlic, chopped

1 bunch of celery, medium diced (be sure to include the celery leaves, that's where the calcium is)

1 package carrots, peeled and sliced on a bias

3 pounds of turnips, medium diced

1 cup of fresh flat leaf parsley, chopped & divided

1/2 cup white vinegar

½ cup of low-sodium Worcestershire

1 teaspoon fennel seed

2 teaspoons of Himalayan Salt (you can add more as needed, but start with that)

¾ teaspoon black pepper

1 quart of low sodium beef broth plus 2 cups of water

2 tablespoons of extra virgin olive oil

2 tablespoons of tapioca (or cornstarch) + 4 tablespoons of water


  1. Chop and prepare ingredients as listed above.

  2. Place a large pot over medium-high heat, add the avocado oil and allow it to spread all over the surface of the pan. Allow the oil to heat up for 30-45 seconds. Get it nice and hot!

  3. Add the beef and sear until browned. Add a teaspoon of salt and a dash of pepper.

  4. Add all of the vegetables and half the amount of parsley. Stir and sear until the vegetables become soft and caramelized. Add another teaspoon of salt, remaining pepper, fennel seed, vinegar, and Worcestershire. Simmer for 10 minutes.

  5. Add the quart of broth plus 2 cups of water. Bring to a boil and turn the heat down to a low simmer. Cook for another 20 minutes or until the beef is tender.

  6. Place the 2 tablespoons of tapioca starch/cornstarch + 4 tablespoons of water in a small cup to make a slurry.

  7. Add the slurry to the pot. The stew will thicken up so make sure to stir so the slurry is evenly distributed.

  8. Simmer for another 5 minutes. Add salt and pepper to taste (as needed).

  9. Serve immediately. Garnish with fresh chopped parsley.

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