This stew has tender cubes of beef, soft carrots and potatoes, and a savory broth thickened gently with cornstarch. We’ve left out common irritants like onions, peas, and tomato paste to keep it easy on the gut. It’s rich in flavor but light enough for anyone needing bowel rest or following a low residue eating plan. The result is a cozy, satisfying dish that’s gentle, smooth, and digestion-friendly.

Ingredients Needed:

2 pounds stewing beef: trimmed and cubed.
3 tablespoons all-purpose flour: for light coating.
½ teaspoon garlic powder (optional): mild flavor.
½ teaspoon salt: enhances taste.
2–3 tablespoons olive oil: for browning.
6 cups low-FODMAP beef broth: onion- and garlic-free.
1 pound potatoes: peeled and cubed.
4 carrots: peeled and cut into chunks.
1 teaspoon dried thyme or parsley sprigs (optional): for mild herbal note.
2 tablespoons cornstarch: to thicken stew.
2 tablespoons water: for mixing slurry.

How To Make Low Residue Beef Stew:

Coat and Brown the Beef:
In a large bowl, mix flour, garlic powder, salt. Toss the cubed beef in this mixture. Heat olive oil in a large pot over medium-high heat. Shake off excess flour and brown beef in batches. Set browned beef aside.

Add Broth and Veggies:
Pour in beef broth while scraping up brown bits from the bottom. Return beef to the pot. Add peeled potatoes, carrots, and dried thyme (or tie fresh herbs in cheesecloth for easy removal).

Simmer:
Reduce heat to medium-low. Cover and simmer for about 1 hour to 1 hour 15 minutes, or until beef is very tender and vegetables are soft.

Thicken the Stew:
Mix cornstarch and water in a small bowl to form a slurry. Slowly stir it into the simmering stew until desired thickness is reached.

Final Seasoning:
Taste and adjust salt if needed. Remove herb sprigs if used. Serve warm.

Recipe Tips:

Use low-FODMAP broth for a truly gut-friendly stew.
Avoid adding onions, peas, or tomato paste.
Peel all vegetables to reduce fiber.
Simmer gently for very tender meat and soft texture.

How to Store & Reheat:

Fridge: Store in airtight container for up to 4 days. Reheat gently in pot.
Freezer: Freeze in portions for up to 2 months. Thaw and reheat gently on stovetop.

Nutrition Facts (approx. per serving):

Calories: 310
Sodium: 380mg
Protein: 28g
Fat: 15g
Carbs: 18g
Fibre: <1g
Sugar: 2g

FAQs:

Is beef stew OK for a low residue diet?
Yes, if made with soft, peeled vegetables and no high-fiber or acidic ingredients. This version is safe and easy on digestion.

What vegetables can I put in low residue beef stew?
Use peeled potatoes and carrots only. Avoid celery, onions, peas, and tomatoes.

Can I use store-bought broth?
Yes—just make sure it’s low-FODMAP and free from onion or garlic for a gentle option.

How can I thicken stew without irritating my stomach?
Use a small amount of cornstarch mixed with water. It thickens gently and doesn’t leave behind residue.

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