Whole 30 Hearty Beef Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

This is a deeply savory, low-and-slow braise built on seared beef chuck, a base of onion, celery, and garlic, and a rich tomato paste foundation deglazed with apple cider vinegar. Beef bone broth carries carrots and turnips through a long simmer until the meat turns fork-tender and the vegetables soften into every spoonful. Fresh thyme and bay leaf keep the broth fragrant, while a simple arrowroot slurry thickens things up at the end without any flour or starch shortcuts. A finishing scatter of parsley adds brightness against the deep, roasted flavor of the broth. It's a满 satisfying, whole-foods dinner that fits neatly into a Whole30 kitchen, ladled hot into bowls on a cold night. This one's a keeper for meal prep, too, since the flavor only deepens as it sits.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1½-inch cubes
1 tsp salt
McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Food Club Salt SUPERIOR CRYSTAL - PLAIN SALT
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½ tsp black pepper
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp apple cider vinegar
4 cups beef bone broth
3 medium carrots, cut into 1-inch pieces
3 medium turnips, peeled and cut into 1-inch cubes
2 sprigs fresh thyme
1 bay leaf
2 tbsp arrowroot powder
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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