Soy-Free Spicy Beef Stew
Warm up with a comforting bowl of Soy-Free Spicy Beef Stew, a hearty and flavorful twist on the classic favorite. Perfect for those avoiding soy, this slow-simmered stew is packed with tender chunks of beef, perfectly cooked russet potatoes, and vibrant carrots, all infused with the smoky depth of paprika and the gentle heat of chili powder and crushed red pepper flakes. The flavorful beef stock base, enhanced with rich tomato paste, ties the dish together, making it a satisfying, one-pot meal ideal for cozy dinners or meal prep. Ready in just over two hours, this wholesome recipe is perfect for feeding a crowd, and a sprinkle of fresh parsley adds a bright finishing touch. Whether you're catering to dietary preferences or craving a bold, comforting dish, this soy-free beef stew is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, chopped into 1-inch pieces
- 2 large russet potatoes, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon crushed red pepper flakes
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper. Sear the beef in batches, making sure not to overcrowd the pot, until browned on all sides. Remove the browned beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onions until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste, smoked paprika, chili powder, and crushed red pepper flakes. Cook for 1 minute to toast the spices.
Pour in the beef stock, scraping the bottom of the pot to deglaze any browned bits. Return the browned beef to the pot.
Add the chopped carrots, potatoes, celery, bay leaf, and an additional pinch of salt to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
Taste and adjust seasoning with more salt or black pepper, if needed.
Discard the bay leaf. Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6679 mg | 290% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 17.5 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6529 mg | 139% | |
*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.
