Step 1

Heat olive oil in a large Dutch oven or stock pot.

Step 2

Season steak with a little salt and pepper then sear a little bit at a time so that the temperature of the pan doesn’t reduce. Stir occasionally while browning on all sides for approx 5-7 minutes per batch. When each batch is done, remove from the pan and sear the next batch. I seared mine in 3 batches.

Step 3

Add the chopped onion, minced garlic, and chopped celery to the pan and cook on medium heat for 3-4 minutes or until tender.

Step 4

Add butter to the pot, once it is melted, add the mushrooms and cook for approx 4-6 minutes or until they are tender then add the radishes and cook for 4 more minutes.

Step 5

Stir in the tomato paste until it is combined, then deglaze the pan by adding ½ cup of the beef broth, scraping the browned bits from the bottom of the pot. Leave them in the pot as they are incredibly flavorful.

Step 6

Add the rest of the beef broth, canned tomatoes, Worcestershire sauce, Bragg’s Aminos, red wine vinegar, pepper, parsley, and bay leaves, then bring to a boil.

Step 7

Stir in the stew meat and simmer on medium heat with the lid on for 30 minutes.

Step 8

Remove the lid from the pot and simmer for 30 more minutes so that the liquid begins to reduce.

Step 9

Remove ½ a cup of the liquid from the beef stew in a bowl and whisk in the xanthan gum. Once it is combined, add it back to the pot while stirring.

Step 10

Simmer on low heat for 15-20 minutes or until the stew reaches desired consistency, and the beef is tender. If the beef still feels tough, continue to simmer until it breaks apart easily with a fork. If the stew gets too thick, you can add more beef broth.

Step 11

Remove the bay leaves and sprinkle fresh parsley on top before serving.

Step 12

Follow steps 1 - 6 above except reduce the beef broth to 4 cups instead of 6, then add all of the ingredients to a slow cooker and cook on high for 7-9 hours. You have to reduce the broth because the stew won't reduce and thicken in the crockpot the same as it does on the stove-top.

Step 13

Thirty minutes before serving, remove ½ a cup of the liquid from the beef stew in a bowl and whisk in the xanthan gum. Once it is combined, add it back to the crockpot while stirring.

Step 14

Allow the beef stew to simmer on high with the lid off for approximately 30 minutes to give it time to thicken. If it isn't thick enough after 30 minutes, let it continue to simmer for 15 more minutes.

Step 15

Remove the bay leaves and sprinkle fresh parsley on top before serving.