There’s no other comfort food quite like beef stew. With tender beef, a rich, savory broth, and plenty of hearty vegetables, this is one of those classic dishes that just leaves you feeling… well, comforted. Make this Paleo and Whole30 Dutch Oven Beef Stew on a cold winter’s night or anytime at all! Good food knows no season.
About the Recipe
This Dutch Oven Beef Stew recipe is 100% Whole30 and Paleo, hurray! To make it Paleo and Whole30 compliant, I had to make a few minor adjustments to the traditional recipe: Use compliant oil, omit flour as a thickening agent, and use a compliant stock.
*Update 3/2020: Peas are now Whole30 compliant! Feel free to add peas to your beef stew if you’d like!
What we end up with is a hearty and unbelievably flavorful beef stew that mirrors all the important aspects of the traditional dish…. that just happens to also be Whole30.
Using my trusty dutch oven, it comes together in about 90 minutes total.
The ingredients in this beef stew recipe aren’t super complicated. You probably already have most of them in your pantry!
- Beef: I use Stew Meat or you can take a Chuck Roast and cut it into 1 inch cubes
- Beef Stock: Use homemade, or check out my complete list of Whole30 and Paleo Stocks & Bone Broths.
- Potatoes: I use Russet potatoes, because I literally always have Russels potatoes in my house. Feel free to substitute Red potatoes or Yukon Gold.
- Red Wine Vinegar: The little bit of acid in the vinegar really helps to balance the richness of the beef.
- Coconut Aminos
- Olive Oil: For browning the beef.
- Diced Tomatoes
- Seasonings: Salt, Pepper, and Thyme
Making the Recipe (Step by Step)
One thing I really like about this recipe is that it’s very straight forward, and everything is done in the dutch oven (it reminds me of my Dutch Oven German Pork Chop recipe).
- First, prep all the vegetables. Chop the onion, celery, carrots, and garlic.
- Pat the beef dry and season it lightly with salt and pepper. Heat the oil in the dutch oven, and add it in (in batches, if your dutch oven isn’t large enough to fit all of it with room between each piece) to brown it. Brown the beef on all sides, then set it aside on a plate.
- In the same dutch oven, add the remaining oil, and sauté the the vegetables until softened slightly, about 4 minutes.
- Add in the beef, broth, tomatoes, and seasonings. Bring it to a boil, then lower the heat to a simmer. Simmer together for about 30 minutes. This is a great time to grab a seltzer or make yourself a mocktail… or if you’re like me, scroll Instagram.
- Lastly, add in the potatoes. Continue to simmer for another 20 minutes. Once the beef is tender and the potatoes are cooked, just season to taste, serve, and enjoy!
Is there a Slow Cooker adaptation?
Of course! This wouldn’t be a CAHM recipe without another option!
To cook Beef Stew in your Slow Cooker:
- Brown the beef separately in a deep stock pot, then deglaze the bottom of the pot by adding the stock and stirring, scraping the bottom of the pot with a wooden spoon.
- Transfer the beef and broth to the slow cooker, and add in the seasonings and tomatoes. Cook on low for 6 hours or high for 4, adding the vegetables in the last hour (waiting to add the veggies ensures they don’t turn into overcooked mush).
- Season & enjoy!
What cut of beef should I use for beef stew?
I always choose chuck roast for beef stew. When cooked slowly in the dutch oven over low heat, the beef becomes super tender and melt-in-your-mouth fantastic! Stew Meat also works great, but I always double check with the butcher or read the packaging to find out exactly what cut they’re giving me.
More Healthy Comfort Food Recipes:
- Orange Sesame Chicken & Broccoli (Whole30, Gluten Free)
- BBQ Chicken & Ranch Sliders (Whole30, Low Carb)
- Swedish Meatballs (Whole30, Instant Pot)
- Classic Pot Roast (Whole30, Instant Pot)
Like this recipe? I’d love to know what you think!
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Dutch Oven Beef Stew (Paleo, Whole30)
Easy, comforting, and crowd-pleasing Beef Stew, made in a Dutch Oven!
- 1.5 lb chuck roast, cut into 1 inch cubes or stew meat
- 3-4 medium russet potatoes
- 3-4 medium carrots
- 2 celery stalks
- 4 cups beef stock
- 1 cup diced tomatoes
- 1/2 onion
- 3 cloves garlic
- 1 tbsp oil
- 2 tbsp red wine vinegar
- 1.5 tbsp coconut aminos
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley optional
Prep the Vegetables
Mince the garlic and dice the onions. Chop the celery and carrots into bite size pieces. Peel and dice the potatoes (I set the potatoes in a large bowl of cold water to keep them from browning, but that step is totally optional).
Brown the Beef
Pat the beef cubes dry, then sprinkle with arrowroot powderseason and season lightly with salt and pepper. Toss the beef to coat.
Heat the oil in the dutch oven, and add it in (in batches, if your dutch oven isn't large enough to fit all of it with room between each piece). Brown the beef on all sides, then set it aside on a plate.
In the same dutch oven, add the remaining oil, and sautée the the carrots, garlic, onion, and celery until softened slightly, about 4 minutes.
Add in the beef, broth, tomatoes, and seasonings. Bring it to a boil, then lower the heat to a simmer and cover. Allow to cook together on low, stirring occasionally, for about 45 minutes.
Lastly, stir in the potatoes. Continue to simmer everything for another 25 minutes, covered. Uncover and season to taste. If the beef isn't quite fork tender, cover and cook for another 10-15 minutes. Serve in bowls with a sprinkle of parsley, and enjoy!