Whole30 Hearty Beef Stew with Vegetables
Cozy up to a bowl of nourishing comfort with this Whole30 Hearty Beef Stew with Vegetables! This wholesome recipe features tender chunks of beef chuck simmered to perfection alongside an array of nutrient-packed vegetables like carrots, celery, red potatoes, and green beans. Infused with aromatic garlic, fresh thyme, and a rich tomato-bone broth base, this stew delivers deep, robust flavors while staying entirely Whole30 compliant. Perfect for meal prepping or serving as a satisfying family dinner, this gluten-free and dairy-free stew is a celebration of hearty simplicity. Ready in just a few hours, this one-pot wonder is ideal for chilly evenings or anytime you crave a filling yet healthy meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups bone broth or beef broth (Whole30 compliant)
- 1 can diced tomatoes
- 1 bay leaf
- 1 tablespoon fresh thyme
- 4 medium red potatoes, cut into chunks
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons parsley, chopped
Instructions
Season the beef chuck pieces with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Let it sit while you prepare the other ingredients.
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef pieces in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef with a slotted spoon and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté until the onions become translucent and the vegetables start to soften, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tomato paste and stir for about 2 minutes until it coats the vegetables.
Return the browned beef to the pot. Pour in the 4 cups of bone broth and the can of diced tomatoes. Add the bay leaf and fresh thyme.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the red potatoes and green beans to the stew. Continue to simmer until the vegetables are tender and the beef is very tender, about another 1 hour.
Before serving, remove the bay leaf and check for seasoning, adjusting salt and pepper as needed. Stir in the chopped parsley.
Serve the stew hot and enjoy this comforting Whole30 compliant meal.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1492 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.
