A whole30 beef stew (stove top) method that is SO delicious, everyone will fall in love with it. Fall + winter dinner is HANDLED.
- 2 pounds chuck roast or similar, cut into large chunks
- olive oil and kosher salt
- 1 russet potato, peeled and cubed
- 1 large onion, peeled and chopped
- 3 medium carrots, chopped
- 3 large stalks celery, chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 3 cups beef broth
- Preheat a soup pot to medium-high with about 1/4 cup olive oil, or enough to make a smooth layer in the bottom of the pot. Sprinkle the beef chunks all over with salt.
- When the oil is very hot, add the beef in a single layer (you may need to do two batches), and let it sear undisturbed for 4-5 minutes. When ready to flip, the meat should release easily from the pan; if it doesn't, let it sit until it doesn't stick. Brown the meat in this way on all sides, then remove the beef to a plate to rest.
- Reduce the heat on the pot to medium, and add the potato, onion, celery, and carrot chunks. Cook, stirring, for about 5 minutes to soften the veggies slightly. Add the garlic, tomato paste, rosemary, and thyme to the pot. Stir the mixture together, and cook for 2 minutes more.
- Pour the broth into the pot. Stir to combine everything, and add a few pinches of salt to the pot. Add the seared beef chunks back to the pot.
- Cover the stew and reduce the heat on the stovetop to medium-low. Simmer the soup covered for 90 minutes, stirring once or twice during this time. If your stove runs hot, you may need to decrease the heat all the way to low. Remove the lid and simmer uncovered for 30 minutes more (or more if needed) until the stew is thick and the beef is very tender and can be cut with a fork.
- If the stew is too thick, splash in some more stock as you go to maintain an even consistency. Taste the stew every once in awhile and add salt throughout the cooking process.
- Serve with crusty bread, if desired. Enjoy!
Red Wine: Often when I make beef stew I add 1/2 cup dry red wine with the beef. It is SO yummy, but not Whole30 compliant and often not gluten free. However, add some red wine if you don't need to avoid gluten/alcohol!
Beef: I like chuck roast for this beef stew, but anything labeled stew meat already cut up will save you a bit of time. You can also opt for a leaner cut such as sirloin, or any beef roast that looks good to you.
Prep: This stew can be made entirely in advance and reheated on the stove. You can also chop the veggies in advance to save some time, then cook as directed. I prefer to get the beef started first, then chop the veggies while the beef chunks sear since that can take some time.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours, mostly hands off
Keywords: whole30 beef stew, gluten free beef stew, whole 30 stews, healthy beef stew dutch oven