Whole30 Hearty Beef Stew with Mushrooms
Warm, nourishing, and packed with flavor, this Whole30 Hearty Beef Stew with Mushrooms is the ultimate comfort food that aligns perfectly with a wholesome, clean-eating lifestyle. Tender chunks of beef stew meat are simmered to perfection with golden potatoes, earthy mushrooms, and a medley of fresh vegetables in a deeply savory, Whole30-compliant broth. Infused with aromatic herbs like thyme, rosemary, and bay leaves, and finished with a splash of balsamic vinegar for a hint of tangy depth, this stew is as satisfying as it is healthy. Ready in just over two hours, it’s an ideal make-ahead meal that tastes even better the next day. Perfect for cozy evenings, family gatherings, or meal prep, this naturally gluten-free and dairy-free stew is a hearty, one-pot dinner that checks all the boxes for flavor, nutrition, and simplicity.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 4 medium carrots, sliced
- 3 medium celery stalks, sliced
- 8 ounces button mushrooms, quartered
- 4 medium gold potatoes, diced
- 4 cups beef broth (Whole30 compliant)
- 2 tablespoons tomato paste (Whole30 compliant)
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 whole bay leaves
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches, browning each side for about 3-4 minutes. Remove to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil and the diced onions. Sauté for 3-4 minutes until the onion begins to soften.
Stir in the garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, and mushrooms to the pot, and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Return the browned beef to the pot, along with the diced potatoes.
Pour in the beef broth and add the tomato paste, stirring to combine.
Add the balsamic vinegar, thyme, rosemary, bay leaves, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Remove the bay leaves and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1484 mg | 32% | |
*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.
