Recipe for Hearty Blonde Stew

Hearty Blonde Stew

No, this is not your typical beef stew and it is simply due to the lack of additives and food coloring that we don’t need and we definitely don’t want! This is a low carb and low starch stew that delivers on taste and creaminess we expect from a rich bowl of comfort food. It is hard to get a thick base when we take out the flour, potatoes and carrots but I counter act this with non traditional stew veggies and I thicken this recipe with a puree of steamed cauliflower and cream cheese; so we are just adding more flavor in a unique way. I toasted some “bread” cubes and garnished with some pretty pea shoots. Enjoy!!

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Hearty Blonde Stew
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  • 3.5 lbs grass fed beef bones
  • 6 grass fed beef short ribs (or any choice of beef you desire: ground, cut of sirloin, round etc)
  • 2 tbs fat~I used bacon fat
  • 8-12 oz. organic cremini mushrooms~wiped clean
  • 1 medium organic onion~chopped roughly (mine were like petals)
  • 1 bunch organic asparagus ~woody parts removed and then cut into thirds
  • 3-4 organic celery stalks~nice rough chop
  • Organic green beans (I used can...but only because I forgot to buy fresh)
  • Head of one organic cauliflower~break apart keeping the stem
  • Coconut flour
  • 3 oz freshly shredded organic mild cheddar
  • 1/3 cup freshly grated Parmesan cheese
  • 3-4 sprigs fresh organic thyme
  • 2 fresh organic bay leaves
  • 1/2 tsp Xanthum gum
  • 1 tsp of organic Worcestershire sauce
  • 1-1/2 tsp organic onion powder
  • 1-1/4 tsp organic garlic powder
  • 1/4 tsp organic celery salt
  • Lots of salt and pepper to taste~organic of course 🙂


  1. I was pulling out all the stops here so please keep that in mind...I wanted super comfy soup/stew without cutting any grab a crock pot and toss in the bones and short ribs and fill with good water to just cover the could add some extra onion, salt and pepper. Let cook for 1 day on low and remove from heat; let cool and discard all but the broth and beef (when cool enough to handle break down your meat into nice big pieces). In your biggest pot add your fat and we will start searing and sautéing our veggies in steps over medium high heat beginning with the onions. After the onions have cooked about 5-8 minutes add the celery (let cook about 5), then add mushrooms (again maybe about 8-10 to get brown) followed by the asparagus finishing the last few minutes. Once the veggies are done doing their thing we can simply add the remaining ingredients not to forget your broth and meat we had set aside earlier. With regards to the cauliflower, break it down (including the stem) and steam in a small sauce pan; add about a cup of water (or broth if you have any extra) cover and let go over medium high heat for about 15-20 minutes; transfer 1/2 (with the stem) to a blender and puree until creamy smooth. Combine both cauliflower pieces and puree to pot and stir until cream cheese has melted; cook over low heat for about an hour stirring occasionally. Taste for any seasoning adjustments and you are good to go 🙂



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Additional Information

14 Day Meal Plan

Day 18, Day 19, Day 20, Day 21, Day 8, Day 9, Dinner, Lunch, Snack


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