Whole30 Hearty Beef Stew
Warm, comforting, and packed with nourishing ingredients, this Whole30 Hearty Beef Stew is the ultimate one-pot meal for cozy nights. Tender chunks of beef chuck roast are seared to perfection and slowly simmered with hearty vegetables like carrots, celery, and potatoes in a rich, savory beef broth. A fragrant blend of fresh thyme, rosemary, and bay leaves adds layers of depth to this satisfying stew, while a final sprinkle of fresh parsley enhances its robust flavor. Made with Whole30-compliant ingredients and cooked in a Dutch oven for maximum flavor, this stew is free of grains, dairy, and added sugars, making it a wholesome, paleo-friendly option. Perfect for meal prep or a crowd-pleasing family dinner, this hearty recipe serves six and offers two full hours of slow-cooked goodness. Dive into the ultimate comfort food that's as nutrient-packed as it is delicious!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 large carrots, peeled and cut into rounds
- 3 celery stalks, chopped
- 4 medium white potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 0.25 cup fresh parsley, chopped
Instructions
Season the beef cubes with sea salt and black pepper.
Heat coconut oil in a large Dutch oven over medium-high heat.
Add the beef to the pot in batches, searing on all sides until browned. Remove beef and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots and celery to the pot, cooking for 3-4 minutes until slightly softened.
Stir in the tomato paste and mix well with the vegetables.
Return the seared beef to the pot and pour in the beef broth, ensuring the meat is fully submerged.
Add the bay leaves, thyme, and rosemary sprigs, bringing the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and allow the stew to cook for 1 hour.
After 1 hour, add the cubed potatoes to the pot and continue to simmer for an additional 45 minutes, or until the beef is tender and potatoes are cooked through.
Remove bay leaves and herb sprigs from the stew.
Taste and adjust seasoning with additional salt and pepper if necessary.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6832 mg | 297% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 26.2 g | ||
| Protein | 204.1 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 7735 mg | 165% | |
*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.
