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Low Nickel Beef Stew

Christy Cushing at http://nickelfoodallergy.com/
There’s nothing better than a hearty bowl of beef stew, especially on a cold day. Slow cooked beef stew has a way of sharing the fresh aroma of slow cooked vegetables and stew meat throughout your home that your family will be asking for more!
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Course Dinner, Main Course, Soup
Cuisine American


  • 3-4 large russet potatoes
  • 3-4 celery stocks
  • 3-4 carrots
  • ½ an onion or 2 shallots
  • 2 garlic cloves
  • 1 Tablespoon Organic better than beef bouillon without soy
  • 3-4 cups water
  • ½ teaspoon black pepper
  • 1 teaspoon thyme
  • 2 bay leaves remove them when serving
  • ½ cup white flour
  • 1-2 lb(s) of beef stew meat
  • ½ teaspoon red pepper seeds
  • ½ teaspoon black pepper


  • Chop up the russet potatoes, celery, carrots, onion or shallots and garlic cloves. Place all the diced vegetables in the bottom of the slow cooker. 
  • Season the veggies with the ½ teaspoon of black pepper, the 1 teaspoon of thyme and 2 bay leaves. 
  • Add the organic better than boullion and 3-4 cups of water.
  • Combine the flour, red pepper seeds and other  ½ teaspoon of black pepper on a large plate. Dredge the uncooked beef stew meat in the seasoned flour.
  • Lastly place the drudged uncooked beef on top of the chopped veggies and cooking on low for 7-8 hours or high for 6 hours.
  • Once the meet is fully cooked, serve yourself up a bowl of the hearty low nickel beef stew and enjoy!


This recipe can take anywhere from 4 to 6 hours, depending on if you cook it on a  low or high temperature.When the meat is tender enough to pierce using a fork and the potatoes have soften, you’ll know it’s ready to eat!
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