BHA & BHT Free Whole30 Pot Roast Stew

Total time4 hr

Prep time20 min

Cook time3 hr 40 min

4.6

(13)

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Ingredients

6 servings

3 lb boneless beef chuck roast, cut into 2-inch chunks
1 ½ tsp kosher salt
½ tsp black pepper
2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, smashed
2 tbsp tomato paste
3 cups beef broth
1 can (14 oz) diced tomatoes, with juices
1 tbsp coconut aminos
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 lb baby potatoes, halved

For serving

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

Instructions

1
Pat the beef chunks dry with paper towels and season all over with the salt and 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 repeat with the remaining beef, adding the second tbsp of olive oil between batches.

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