Whole30 Beef Hot Pot
Warm up with the comforting flavors of this Whole30 Beef Hot Pot, the ultimate one-pot meal brimming with wholesome, nutrient-packed ingredients. Tender beef chuck roast is slow-simmered alongside hearty vegetables like turnips, carrots, and mushrooms in a rich beef broth infused with coconut aminos, fish sauce, and fragrant thyme. This easy-to-make dish is fully Whole30-compliant, free of refined sugars and dairy, and bursting with bold umami flavors. Perfect for cozy dinners or meal prep, this hot pot is a satisfying, family-friendly choice that serves six generously. Garnished with fresh parsley, it’s a nourishing recipe that transforms simple ingredients into a delicious masterpiece. Keywords: Whole30 beef hot pot, healthy beef stew, one-pot meals, low-carb dinner, paleo-friendly recipes.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons ghee
- 1 large onion
- 4 garlic cloves
- 3 large carrots
- 3 celery stalks
- 2 medium turnips
- 8 ounces mushrooms
- 4 cups beef broth
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 teaspoon thyme leaves
- 2 bay leaves
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes. Season the beef cubes with salt and black pepper.
In a large Dutch oven or pot, heat ghee over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
Lower the heat to medium. In the same pot, add the chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the chopped carrots, sliced celery, diced turnips, and sliced mushrooms. Cook for 5 minutes, stirring occasionally.
Return the browned beef to the pot. Pour in the beef broth, ensuring it covers all the ingredients. Bring to a brisk simmer.
Add coconut aminos, fish sauce, thyme, and bay leaves to the pot. Stir well to combine the flavors.
Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 1.5 to 2 hours until the beef is tender.
Once cooked, remove the bay leaves. Taste and adjust the seasoning if necessary.
Garnish with freshly chopped parsley before serving hot.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 954 mg | 20% | |
*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.
