Whole30 Spicy Beef and Vegetable Stew
Warm up your evenings with this hearty and flavorful Whole30 Spicy Beef and Vegetable Stew, perfect for those craving a satisfying yet healthy meal! Packed with tender, grass-fed stew beef, a vibrant medley of vegetables, and a kick of spice from jalapeño and bold seasonings like paprika, chili powder, and cumin, this one-pot recipe is both nourishing and indulgent. Simmered to perfection in Whole30-compliant beef broth with a touch of coconut aminos for depth, this stew achieves a rich, savory flavor profile without any added sugars or grains. Ready in just under two hours and ideal for meal prep, this gluten-free and dairy-free dish is a comforting choice to power you through the week. Garnish with fresh parsley for a pop of brightness and enjoy a bowl of wholesome, spicy goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew beef (grass-fed preferred)
- 1 large yellow onion, diced
- 4 units garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 3 medium celery stalks, chopped
- 1 large red bell pepper, chopped
- 2 small zucchini, chopped
- 14.5 ounces canned diced tomatoes (no sugar added)
- 4 cups beef broth (Whole30-compliant)
- 2 tablespoons tomato paste (no sugar added)
- 1 small jalapeño pepper, seeded and minced
- 1 tablespoon coconut aminos
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the stew beef with a pinch of salt and pepper, then sear the beef in batches until browned on all sides. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Stir in the carrots, celery, red bell pepper, and jalapeño. Cook for 5 more minutes, stirring occasionally.
Return the browned beef to the pot, then add the canned diced tomatoes, beef broth, and tomato paste. Stir to combine.
Add the paprika, chili powder, cumin, sea salt, and black pepper. Mix well to evenly distribute the spices.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60–70 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked.
In the final 10 minutes of cooking, add the zucchini and coconut aminos to the pot. Stir well and simmer uncovered to let the stew thicken slightly.
Taste and adjust seasoning if necessary. Add more salt or spice to your preference.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 49.3 g | ||
| Protein | 224.1 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 7270 mg | 155% | |
*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.
