Whole30 Beef Hotpot
Indulge in the hearty, nourishing flavors of this Whole30 Beef Hotpot, a one-pot wonder perfect for clean-eating enthusiasts and comfort food lovers alike. Brimming with tender chunks of seared beef, vibrant vegetables like carrots, celery, and green beans, and hearty white potatoes, this dish is simmered to perfection in a rich, Whole30-compliant beef broth infused with tomato paste, bay leaf, and fresh thyme. The recipe's combination of wholesome ingredients delivers a flavorful, nutrient-packed meal that's both satisfying and compliant with the Whole30 program. Ready in just under two hours, this hotpot is ideal for family dinners or meal prep, and its aromatic parsley garnish adds a touch of freshness to every serving. Warm, comforting, and completely Whole30-approved, this beef hotpot promises to become a staple in your clean-eating repertoire.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium white potatoes, peeled and diced
- 4 cups beef broth (Whole30-compliant)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup green beans, trimmed
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-based pot over medium-high heat.
Add the beef cubes in batches, searing until well-browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the garlic, carrots, and celery, and cook for an additional 3 minutes.
Return the browned beef to the pot, along with any accumulated juices.
Add the white potatoes, beef broth, tomato paste, bay leaf, thyme, pepper, and salt. Stir well to combine.
Increase the heat to high and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally.
Check the beef for tenderness after an hour. It should be tender and easily pulled apart with a fork.
Add the green beans to the pot and simmer uncovered for another 15 minutes until they are tender.
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
3161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6745 mg | 293% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 31.3 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 7285 mg | 155% | |
*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.
