Dairy-Free Hearty Potato and Meat Stew
Warm up with this comforting Dairy-Free Hearty Potato and Meat Stew, a delicious one-pot meal brimming with robust flavors and wholesome ingredients. Tender chunks of beef are slow-simmered alongside russet potatoes, carrots, celery, and peas in a savory broth infused with garlic, onion, thyme, and bay leaves. This dairy-free recipe is perfect for those seeking a rich and satisfying stew without any added cream or butter. The combination of beef broth and tomato paste creates a depth of flavor that pairs beautifully with the medley of vegetables. With a preparation time of just 20 minutes and a hands-off simmering process, this stew is as convenient as it is nourishing. Serve it hot and garnish with fresh parsley for a comforting meal that’s perfect for family dinners, meal prepping, or brisk winter evenings. Packed with hearty ingredients and free of dairy, this stew is a must-try for anyone who loves a classic, wholesome dish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef chuck or stew meat, cubed
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 4 medium Russet potatoes, peeled and cubed
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the cubed beef with salt and pepper. Add the beef cubes to the pot and brown them on all sides, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the sliced carrots and celery to the onion and garlic, cooking until they begin to soften, approximately 3 minutes.
Return the browned beef to the pot, along with the cubed potatoes.
Pour in the beef broth and stir in the tomato paste, making sure it is fully dissolved.
Add the dried thyme and bay leaves. Stir everything together.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let simmer for 1.5 to 2 hours until the beef and potatoes are tender, stirring occasionally.
About 15 minutes before serving, add the frozen peas and continue to simmer uncovered.
Just before serving, remove the bay leaves and adjust seasoning to taste with additional salt and pepper if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 9066 mg | 394% | |
| Total Carbohydrate | 244.0 g | 89% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 36.4 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 8382 mg | 178% | |
*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.
