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By Princess Frost
Whole30 Beef Stew
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
41
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories369.9 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

avocado oil

2onions
medium, quartered

4celery stalks
roughly chopped

3carrots
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
or beef

8baby white potatoes
quartered

2bay leaves
fresh or dried

fresh parsley leaves
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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