Whole30 Hearty Beef Roast Stew
Warm up with the comforting flavors of this Whole30 Hearty Beef Roast Stew, a nutritious and savory meal that’s perfect for chilly evenings. Featuring tender beef chuck roast seared to perfection, vibrant root vegetables like carrots, celery, and baby potatoes, and a rich, aromatic broth infused with garlic, thyme, and bay leaves, this stew is a wholesome culinary masterpiece. It's gluten-free, dairy-free, and Whole30-compliant, making it an ideal choice for those following clean eating lifestyles. Slow-simmered in a single pot, this stew delivers bold flavors with minimal effort, creating a hearty meal that’s satisfying enough to serve your entire family. Garnished with fresh parsley for a pop of color and brightness, every bowl is a celebration of hearty comfort food done right. Perfect for meal prepping or serving as a crowd-pleaser, this meal pairs nutrition with indulgence in each spoonful.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 medium carrots
- 3 celery stalks
- 1 pound baby potatoes
- 4 cups beef broth or stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Cut the beef chuck roast into 1-inch cubes. Season with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef cubes in batches to avoid overcrowding. Sear on all sides until browned, about 4-5 minutes per batch. Remove and set aside.
In the same pot, lower the heat to medium and add the chopped yellow onion. Sauté for 5 minutes until translucent.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute, then deglaze the pot with a small amount of beef broth, scraping up any brown bits from the bottom.
Return the beef to the pot, then add the remaining beef broth, bay leaves, and fresh thyme. Bring to a simmer.
Lower the heat to maintain a gentle simmer, cover, and let cook for 1.5 hours until the beef is tender.
Slice the carrots and celery into 1-inch pieces and halve the baby potatoes. Add them to the stew.
Continue to simmer for another 45 minutes, stirring occasionally, until the vegetables are tender.
Remove bay leaves before serving and adjust seasoning with more salt and pepper if needed.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1070 mg | 23% | |
*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.
