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Whole30 Beef Stew

Whole30 beef stew simmers beef chuck roast in a savory broth until nearly fork-tender, then cooks with carrots, celery, and Yukon Gold potatoes. Arrowroot slurry lightly thickens the broth for a hearty, one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp avocado oil
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste with no added sugar
  • 4 cup beef broth labeled Whole30-compliant
  • 1 tsp thyme dried
  • 2 bay leaves
  • 4 carrots medium, cut into 1-inch pieces
  • 3 ribs celery cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 2 tbsp arrowroot powder
  • 2 tbsp water

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and pepper.
  3. Heat the avocado oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  5. Add the onion to the pot and cook for 4 minutes, stirring occasionally.
  6. Add the garlic and cook for 30 seconds.
  7. Stir in the tomato paste and cook for 1 minute.
  8. Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
  9. Return the beef and its juices to the pot.
  10. Add the thyme and bay leaves.
  11. Bring the stew to a boil, cover, and reduce the heat to low.
  12. Simmer for 1 1/2 to 2 hours, until the beef is nearly fork-tender.
  13. Stir in the carrots, celery, and potatoes.
  14. Cover and simmer for 30 to 40 minutes, until the beef and vegetables are fork-tender.
  15. Remove and discard the bay leaves.
  16. Stir the arrowroot powder and water together in a small bowl.
  17. Stir the slurry into the stew.
  18. Simmer uncovered for 1 to 2 minutes, stirring, until the broth is lightly thickened.

Notes

For the best flavor, brown the beef in batches so it sears instead of steaming. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Tapioca starch can replace arrowroot powder as a thickener if needed.