Dairy Free Whole30 Smoky Pot Roast Stew

Total time3 hr 30 min

Prep time20 min

Cook time3 hr 10 min

This deeply smoky stew starts with beef chuck seared hard in avocado oil until every side is crusted and deep brown, then built into a rich braise with onions, carrots, and celery softened until sweet. Smoked paprika, cumin, and a touch of cayenne bloom right in the pot before fire-roasted tomatoes and beef broth turn everything into a bold, slow-simmered base. The chuck cooks low and slow for over an hour until it's fall-apart tender, then baby potatoes join in to soak up all that smoky, savory broth. Fresh thyme and bay leaf keep the flavor rounded and earthy, while a scatter of chopped parsley at the end adds brightness to every bowl. It's hearty, comforting, and naturally suited to a dairy free table without missing a beat.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 2-inch cubes
1 ½ tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
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½ tsp black pepper
2 tbsp avocado oil, divided
1 medium yellow onion, diced
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, minced
2 tbsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
¼ tsp cayenne pepper
2 tbsp tomato paste
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups beef broth
1 lb baby potatoes, halved
2 sprigs fresh thyme
1 bay leaf

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 avocado 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 a deep brown crust forms. Transfer the seared beef to a plate and set aside.

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