Eosinophilic Esophagitis Friendly Whole30 Pot Roast Stew
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Learn more āIngredients
6 servings
- 3 lb boneless beef chuck roast, cut into 2-inch chunks
- 1 Ā½ tsp kosher salt
- Ā½ 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 3ā4 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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