Beef and Vegetable Stew
Hearty chunks of beef chuck slow-cooked with carrots, potatoes, celery, and onions in a rich tomato-beef broth. A deeply satisfying Whole30-compliant stew that fills the house with incredible aroma.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp avocado oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 yellow onion, roughly chopped
- 4 garlic cloves, minced
- 4 carrots, sliced into rounds
- 2 celery stalks, sliced
- 1 lb Yukon Gold potatoes (or red potatoes), cut into 1-inch pieces
- 2 tbsp tomato paste
- 3 cups compliant beef broth (no sugar or additives)
- 14 oz can canned diced tomatoes (no added sugar)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Pat 2 lbs cut into 1-inch cubes beef chuck roast dry and season generously with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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2
Heat 2 tbsp avocado oil in a large skillet over high heat. Sear beef in batches for 2-3 minutes per side until deeply browned. Do not crowd the pan. Transfer browned beef to the slow cooker.
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3
In the same skillet, saute 1 roughly chopped yellow onion and 4 minced garlic cloves over medium heat for 2-3 minutes until softened. Stir in 2 tbsp tomato paste and cook 1 minute more. Transfer to the slow cooker.
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4
Add 4 sliced into rounds carrots, 2 sliced celery stalks, 1 lb cut into 1-inch pieces Yukon Gold potatoes (or red potatoes), 14 oz can canned diced tomatoes (no added sugar), 3 cups compliant beef broth (no sugar or additives), 1 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves to the slow cooker. Stir gently to combine.
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5
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.
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6
Remove and discard bay leaves. Taste and adjust seasoning with salt and pepper.
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7
Ladle into bowls and garnish with 1/4 cup chopped fresh flat-leaf parsley.