Dutch Oven Beef Stew (Paleo, Whole30)
Easy, comforting, and crowd-pleasing Beef Stew, made in a Dutch Oven!
Servings 6 servings
- 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
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!
Calories: 361kcal | Carbohydrates: 28g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 720mg | Potassium: 1309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5213IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 4mg