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Low FODMAP Beef Tips & Gravy
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Low FODMAP | Recipe


  • 1 lb. beef stew meat cubed
  • 2 tablespoons gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon Fody Garlic Infused Oil
  • 1/4 cup dry red wine
  • 1 cup water
  • 1 teaspoon Fody Vegetable Soup Base
  • 1 tablespoon unsalted butter
  • 1 (7 oz. jar) sliced champignon (button) mushrooms, drained


  • In a large resealable plastic bag, combine the meat, flour, salt, and pepper. Shake to evenly coat the meat.
  • Heat oil in a large skillet over medium-high heat. Add the meat and brown on all sides, making sure you get nice brown, flavorful crust on the meat. Remove skillet from heat and transfer meat to a plate and set aside.
  • De-glaze the pan with the wine, scraping up any brown bits. Return skillet to low heat and let wine simmer until reduced slightly. Stir in the water and bring to a simmer. Stir in the vegetable soup base to dissolve, followed by the reserved meat.
  • Cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Add more water if necessary.
  • Before serving, stir in butter and mushrooms. Cook until butter is melted and mushrooms are heated through.
  • Serve over mashed potatoes, rice, or gluten-free pasta.
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