Dairy-Free Hearty Beef and Beans Stew
Warm up with the rich, comforting flavors of Dairy-Free Hearty Beef and Beans Stew—a one-pot marvel that's perfect for cozy evenings. Packed with tender cubes of beef chuck roast, two types of protein-rich beans, and a medley of wholesome vegetables like carrots, celery, and onion, this dairy-free stew is brimming with bold, nutrient-dense goodness. Slow-simmered with garlic, tomato paste, herbs, and spices, the broth gains a deeply satisfying depth that mingles beautifully with the natural beef juices. Ready in just over two hours, this meal is ideal for feeding a hungry crowd, offering six generous servings of hearty warmth. Garnished with fresh parsley, this dish is the ultimate comfort food, combining robust flavors and simple preparation to delight every palate. Keywords: dairy-free beef stew, hearty stew recipe, beef and beans stew, dairy-free comfort food, winter recipes.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes
- 4 cups beef broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by trimming any excess fat from the beef chuck roast and cutting it into 1-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Once browned, remove the beef and set it aside.
In the same pot, add the chopped onion, sliced carrots, and celery, cooking until they begin to soften, about 5-7 minutes. Stir occasionally.
Add the minced garlic and tomato paste to the vegetable mixture, stirring constantly for about 1 minute until fragrant.
Pour in the beef broth, scraping up any brown bits from the bottom of the pot to enhance the stew's flavor.
Return the browned beef to the pot and add the diced tomatoes, cannellini beans, and kidney beans.
Stir in the bay leaf, dried thyme, paprika, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low, covering the pot. Let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Just before serving, remove the bay leaf, adjust seasoning with additional salt and pepper to taste if necessary, and stir in the chopped fresh parsley.
Serve hot and enjoy your hearty, dairy-free beef and beans stew!
Nutrition Facts
Calories |
3601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7276 mg | 316% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 37.5 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 8228 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
