Nut-Free Beef Hot Pot
Cozy up with a bowl of hearty, *Nut-Free Beef Hot Pot*—a comforting and allergy-friendly twist on the classic beef stew. This robust dish is packed with tender chunks of seared beef, a medley of carrots, celery, and potatoes, and seasoned with aromatic thyme, garlic, and Worcestershire sauce for a deep, savory flavor. Simmered low and slow in a rich beef broth and thickened to perfection, this one-pot meal is perfect for chilly evenings or a family dinner. Plus, the addition of vibrant frozen peas at the end lends a pop of color and sweetness. With no nuts or nut-based ingredients, it’s a crowd-pleasing option for those with dietary restrictions. Serve this rich and filling stew with crusty bread or a side salad for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Return the beef to the pot along with any juices. Stir in the beef broth, tomato paste, and Worcestershire sauce.
Add the potato chunks, bay leaves, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2.5 hours, stirring occasionally, until the beef is tender.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the pot to thicken the sauce.
Add the frozen peas and cook for an additional 10 minutes.
Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper if needed, then serve hot.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7236 mg | 315% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 39.8 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7824 mg | 166% | |
*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.
