Whole30 Hearty Potato and Meat Stew
Indulge in the comforting warmth of our Whole30 Hearty Potato and Meat Stew, a nutrient-packed recipe that’s perfect for cozy weeknight dinners or meal prep. Featuring tender, slow-simmered beef chuck roast, hearty russet potatoes, and a medley of carrots, celery, and onion, this wholesome stew is full of savory, robust flavors. Seasoned with thyme, bay leaf, and garlic, and enriched with tomato paste, every bite is bursting with homestyle goodness. This satisfying one-pot dish is Whole30-compliant, gluten-free, and dairy-free, making it a healthy and nourishing choice for everyone at your table. With just 20 minutes of prep and a slow simmer for deep flavor, it’s the ultimate blend of simplicity and satisfaction. Perfectly suited for anyone seeking a hearty stew recipe or searching for low-carb, Whole30-friendly ideas.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 3 celery stalks
- 3 large russet potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon parsley
Instructions
Trim and cut the beef chuck roast into 1-inch cubes. Season with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef to a plate and set aside.
Chop the onion into small pieces, mince the garlic cloves, and slice the carrots and celery into 1/2-inch pieces.
In the same pot, add the onion and garlic. Sauté for about 5 minutes until the onion is translucent.
Add the carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Peel and chop the russet potatoes into 1-inch cubes. Set aside.
Return the beef cubes to the pot, along with the beef broth, tomato paste, bay leaf, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour.
After an hour, add the potatoes to the pot. Cover and simmer for an additional 45 minutes, or until the potatoes and beef are tender.
Remove the bay leaf, adjust seasoning with additional salt and pepper if necessary, and sprinkle with parsley before serving.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1462 mg | 31% | |
*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.
