Whole30 Beef Stew with Peas
Warm, hearty, and utterly satisfying, this Whole30 Beef Stew with Peas is the ultimate comfort food that’s also fully compliant with the Whole30 program. Packed with tender chunks of beef, vibrant vegetables like carrots, celery, and onions, and perfectly-seasoned broth, this slow-simmered classic is elevated by fresh herbs like rosemary and thyme for an aromatic touch. Frozen peas bring a burst of color and sweetness, rounding out the wholesome flavors of this nutrient-dense meal. Ideal for a cozy dinner or meal prep, this beef stew pairs rich, savory depth with nourishing ingredients for an easy-to-make dish that’s perfect for those following Whole30 or clean-eating diets. Garnish with fresh parsley for a bright finish and serve it piping hot to enjoy every comforting spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and sliced into rounds
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 4 cups beef broth, Whole30-compliant
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 cup frozen peas, Whole30-compliant
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
Season the beef chunks with salt and black pepper. Add them to the pot, working in batches if necessary, and brown them on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to a plate as they finish.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onions are translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Return the beef to the pot and stir in the beef broth, tomato paste, bay leaf, thyme, and rosemary.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 90 minutes, or until the beef is tender.
Add the frozen peas to the pot and cook for an additional 15-20 minutes.
Remove and discard the bay leaf. Taste and adjust seasoning if necessary.
Serve the stew hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6558 mg | 285% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.5 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 5065 mg | 108% | |
*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.
