Whole30 Hearty Liver Stew
Warm up with a nourishing bowl of Whole30 Hearty Liver Stew, a satisfying meal that’s as comforting as it is nutrient-packed. This wholesome recipe features tender beef liver, seared to perfection, and simmered in a savory blend of low-sodium beef broth, crushed tomatoes, and aromatic herbs like thyme and rosemary. A medley of fresh vegetables, including onions, carrots, celery, and red potatoes, adds vibrant flavor and texture to every bite. Made with ghee for a dairy-free richness and infused with the goodness of garlic and bay leaf, this hearty stew is both Whole30-compliant and perfect for meal prepping. Serve it garnished with fresh parsley for a touch of brightness, and enjoy a soul-warming dish that’s rich in iron, vitamins, and bold flavors. Great for cozy nights or post-workout recovery, it’s a testament to simple ingredients creating extraordinary results.
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Recipe Information
Ingredients
- 1 pound beef liver
- 3 tablespoons ghee or clarified butter
- 2 medium onions, diced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 4 medium red potatoes, cubed
- 4 cups low-sodium beef broth
- 1 14.5-ounce can crushed tomatoes
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Trim any membranes and slice the liver into bite-sized pieces.
In a large pot or Dutch oven, heat 1 tablespoon of ghee over medium heat. Add the liver slices in batches, and sear them until browned on each side, about 2-3 minutes per side. Remove the liver and set aside.
Add the remaining ghee to the pot, followed by the diced onions, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are slightly softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cubed potatoes, stirring to combine. Pour in the beef broth and crushed tomatoes, bringing the mixture to a boil.
Reduce the heat to low and return the seared liver to the pot. Stir in the chopped thyme, rosemary, salt, pepper, and add the bay leaf.
Cover the pot and let the stew simmer gently for about 90 minutes, stirring occasionally, until the liver is tender and the vegetables are cooked through.
Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Enjoy the stew warm as a wholesome meal.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1217 mg | 26% | |
*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.
