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Whole30 Beef Stew

Whole30 beef stew simmers boneless chuck roast in compliant beef broth with carrots, celery, and Yukon Gold potatoes. The beef turns fork-tender and the vegetables soften in this hearty Dutch oven stew.
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Prep Time 25 minutes
Cook Time 2 hours 32 minutes
Resting 5 minutes
Total Time 3 hours 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast boneless, trimmed and cut into 1 1/2-inch pieces
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion large, chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef broth Whole30-compliant
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 3 celery ribs, cut into 1-inch pieces
  • 1 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels.
  2. Season the beef all over with the salt and pepper.
  3. Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches, turning to brown several sides, about 8 minutes per batch; transfer the browned beef to a plate.
  5. Add the onion to the pot and cook over medium heat, stirring often, until softened, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beef broth and scrape up the browned bits from the bottom of the pot.
  8. Return the beef and any accumulated juices to the pot, then add the bay leaves and thyme.
  9. Bring the stew to a boil.
  10. Cover and simmer over low heat until the beef is starting to become tender, about 1 1/2 hours.
  11. Stir in the carrots, celery, and potatoes, then cover and simmer until the vegetables are tender and the beef is fork-tender, 35 to 45 minutes.
  12. Remove and discard the bay leaves.
  13. Let the stew rest off the heat for 5 minutes before serving.

Notes

For deeper flavor, brown the beef in batches so the pieces brown on several sides. Refrigerate leftovers for up to 3 to 4 days, or freeze them for up to 3 months. Use Whole30-compliant beef broth to keep the stew Whole30-compliant.