Creamy Beef and Potato Stew (No Flour or Dairy)

Why this works:

• Arm roast or chuck has enough connective tissue to break down and give body.
• Extra beef broth builds depth instead of relying on flour.
• Blended potatoes naturally thicken the stew and make it creamy without dairy.

Ingredients

• 2.5–3 lb arm roast or chuck roast
• Salt and black pepper
• 1–2 Tbsp oil or tallow
• 1 large onion, diced
• 3–4 carrots, sliced
• 3–4 celery stalks, sliced
• 4 cloves garlic, minced
• 5–6 cups beef broth (make your own using our beef soup bones)
• 3–4 Yukon gold or russet potatoes, peeled and chunked
• 1–2 tsp Worcestershire sauce (optional but excellent)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 fresh sprig)
• 1 bay leaf

1. Brown the Roast

• Pat roast dry and salt generously.
• Sear on all sides in hot oil until deeply browned.
  This step matters more than people think.
• Remove and set aside.

2. Build the Base

• In the same pot, sauté onion, carrots, and celery until soft.
• Add garlic and cook 30 seconds.
• Deglaze with a splash of broth, scraping up browned bits from the bottom.

3. Simmer

• Add the roast back to the pot.
• Add potatoes, herbs, Worcestershire sauce, and bay leaf.
• Pour in broth until everything is well covered.
• Bring to a gentle simmer.

Cook:

• Stovetop: 2.5–3 hours
• Oven: 300°F for ~3 hours
• Crockpot: 8 hours on low

4. Shred & Creamify

• Remove roast and shred it (optional: discard excess fat.)
• Remove 1–2 cups of potatoes + broth.
• Blend or mash until smooth, then stir back into the pot.
  This is what gives the stew its creamy texture without cream.

5. Finish

• Return beef to the pot.
• Simmer uncovered for 15–20 minutes.
• Adjust salt and pepper to taste.