Cozy up with a bowl of our hearty and comforting Whole30 Beef Stew. This simple-to-make classic is gluten-free, dairy-free, egg-free, and nut-free. Make it on the stove, or let your slow cooker or Instant Pot do the work for you. This recipe makes a considerable amount of stew and freezes well. Perfect for feeding a crowd or setting yourself up for meal prep!
All in one meal.
This stew is a one-stop meal for protein, veggies, and healthy fats. Combine stew meat with potatoes, carrots, onions, beef broth and a medley of easy seasonings. All of this cooks to tender perfection with the long cooking time or pressure cooking in the Instant Pot. The frozen peas are perfect to add at the end just before serving to cool down the soup and make it ready to eat quickly.
Use pre-cut stew meat to keep this recipe simple and avoid having to cut the meat yourself into smaller pieces. Can’t find pre-cut stew meat? You can use most “chuck” beef cuts (chuck, chuck roast, chuck shoulder, etc.) or beef roast cuts (bottom round roast, top roast, top round, round tip roast) cut into 1” pieces.
Why brown the meat before cooking?
Browning or caramelizing the meat will give you a more flavorful and colorful stew. Though it’s not 100% necessary, we recommend it!
Stews can have a variety of consistencies. If you’d like your Whole30 Beef Stew nice and thick, check out the last step to blend some of the veggies into the broth. Though this is optional, it gives the beef stew a nice thick consistency we found extra delicious. Without it, the outcome will have a bit thinner and more brothy consistency.
This stew uses coconut aminos for added flavor. (If you’re new to using this tangy, Whole30 condiment, check out our article here.) Most grocery stores shelve them in the international food aisle by the coconut milk and soy sauce.
Leftovers. An expression of love for your future self.
Store any Whole30 Beef Stew leftovers in the fridge in a sealed container for up to one week, or freeze in a air-tight container for up to three months.
Pro tip: Store single-servings in individual glass containers or jars for when you need a meal in a snap!
Whole30 Beef Stew
Whole30 Beef Stew
- 2 tbsp olive or avocado oil
- 2-2.5 lbs stew meat
- 2 tsp salt divided
- 1/2 tsp pepper
- 1.5 lbs yellow potatoes cut into small ½” pieces
- 3 medium carrots cut into ¼” pieces
- 1 medium yellow onion dices
- 1 tbsp minced garlic
- 4 cups beef broth or bone broth
- 2 tbsp coconut aminos
- 1/4 cup tomato paste
- 2 bay leaves
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 2 cups frozen peas
- HEAT oil on the stove over medium-high heat in a large pot or in the bottom of an Instant Pot on Sauté. Add stew meat, sprinkle with 1 teaspoon salt and the pepper, and cook for 5 minutes, or until browned on the outside.
- ADD all the ingredients, including the second teaspoon of salt, to either the large pot, a slow cooker, or an Instant Pot and seal.
- STOVE – Bring the mixture to a boil, reduce the heat to a simmer, and cook covered for 40 minutes, or until veggies are tender.
- SLOW COOKER – Cook on low for 8 hours or high for 4 hours.
- INSTANT POT – Cook on Stew for 35 minutes.
- OPTIONAL – For a thicker stew, after cooking time, blend 1 cup cooked potatoes with 1 cup broth and then add back into the stew.
- ADD frozen peas and remove bay leaves. Stir well to combine and let sit for 5 minutes before serving.
- STORE in the fridge for up to 1 week or freeze for up to 3 months in a sealed container.
Recipe Creator | Whole Food for 7