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By Princess Frost

Whole30 Beef Stew

Name: Whole30 Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: British, European
Ingredients: 2 lbs stewing beef – cut into 1″ cubes (such as chuck, shoulder, bottom round, or rump); Kosher salt and freshly-cracked black pepper to taste; Avocado oil; 2 medium onions – quartered; 4 celery stalks – roughly chopped; 3 carrots – roughly chopped on a bias; 2 parsnips – roughly chopped; 8- ounces button mushrooms – cut in half; 7 cloves garlic – smashed and left whole; 1 tbsp fresh thyme leaves (finely chopped); 1 tbsp fresh rosemary – finely chopped; 1 teaspoon paprika; 1 teaspoon smoked paprika; 1 quart chicken or beef stock; 8-10 baby white potatoes – quartered; 2 bay leaves - fresh or dried; fresh parsley leaves (finely chopped – for garnish)

6 steps

Prep:15minCook:2h

This Whole30 Beef Stew is healthy comfort food at its finest! Rich, savoury, delicious, perfect for meal prep or a special dinner.

Updated at: Thu, 17 Aug 2023 13:15:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories369.8 kcal (18%)

Total Fat11.7 g (17%)

Carbs25.7 g (10%)

Sugars7.6 g (8%)

Protein40.9 g (82%)

Sodium641.9 mg (32%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 lbsstewing beef

cut into 1′′ cubes, such as chuck, shoulder, bottom round, or rump

kosher salt

black pepper

freshly-cracked, to taste

roughly chopped on a bias

2parsnips

roughly chopped

8 ouncesbutton mushrooms

cut in half

7 clovesgarlic

smashed and left whole

1 Tbspfresh thyme leaves

finely chopped

1 Tbspfresh rosemary

finely chopped

1 teaspoonpaprika

1 teaspoonsmoked paprika

1 quartchicken stock

finely chopped, for garnish

Instructions

Step 1

Preheat oven to 350F.

Step 2

Pat the meat very dry with paper towel and liberally season both sides with salt.

Step 3

Add 1 tablespoon of avocado oil to a large Dutch oven or oven-safe pot over high heat. Add the beef and brown in batches so as to not overcrowd the pot, 10 to 12 minutes. Transfer the browned beef to a bowl and set aside.

Step 4

If required, add 1 tablespoon of avocado oil to the pot. Add the onion, celery, carrot and parsnips. Season with a small pinch of salt and cook until slightly softened, 4 to 5 minutes. Add the mushrooms and cook until slightly softened, 4 to 5 minutes. Add the garlic, thyme, rosemary, paprika and smoked paprika and cook an additional 60 seconds.

Step 5

Return the browned beef to the pot along with the stock, potatoes and bay leaves. Raise the heat to high, bring to a boil, and season with black pepper to taste. Cover with a lid, transfer to the oven and cook until the meat is fork-tender, around 1.5 hours. If the meat is still tough after 1.5 hours, return the pot to the oven and cook an additional 30 minutes, then check again.

Step 6

Let cool 10 minutes before serving and garnishing with fresh parsley.

View on cookprimalgourmet.com

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