Nut-Free Spicy Beef Stew
Warm up your kitchen with the hearty and bold flavors of Nut-Free Spicy Beef Stew, a comforting dish perfect for family dinners or cozy gatherings. This allergy-friendly recipe balances tender chunks of beef chuck with a vibrant medley of vegetables like carrots, celery, onions, and potatoes, all simmered in a rich tomato-based broth infused with smoked paprika, cayenne pepper, and aromatic thyme. Soy sauce adds depth while the cayenne gives a gentle, customizable heat for spice lovers. Best of all, this wholesome stew avoids nuts, making it suitable for those with dietary restrictions, and its slow-simmered cooking method ensures melt-in-your-mouth beef every time. Garnished with fresh parsley for a touch of brightness, this easy yet impressive dish pairs wonderfully with crusty bread or served over rice. Perfect for meal prepping or a satisfying dinner for up to six servings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck, cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 large carrots, sliced
- 3 stalks celery stalks, diced
- 4 medium potatoes, cut into chunks
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 15-ounce can crushed tomatoes
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 leaf bay leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the cubed beef with salt and black pepper. Brown the beef in batches, ensuring a good sear on all sides. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot, then add the diced onion. Sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for an additional 3-4 minutes, stirring occasionally.
Push the vegetables to one side of the pot and add the tomato paste. Cook the tomato paste for 1-2 minutes to develop its flavor, then mix it with the vegetables.
Return the browned beef to the pot. Pour in the beef broth and crushed tomatoes, stirring to combine.
Add the potatoes, soy sauce, smoked paprika, cayenne pepper, dried thyme, bay leaves, and 1 teaspoon of salt. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 90-120 minutes, stirring occasionally, until the beef is tender and the flavors are well combined.
Taste and adjust seasoning as needed, adding more salt or cayenne for heat, if desired.
Remove the bay leaves before serving. Garnish each bowl with chopped parsley for a fresh finish.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 11033 mg | 480% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 47.7 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 8918 mg | 190% | |
*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.
