Eosinophilic Esophagitis Friendly Whole30 Smoky Pot Roast Stew
Total time3 hr 30 min
Prep time20 min
Cook time3 hr 10 min
4.7(21)
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Learn more →Ingredients
6 servings
- 2 ½ lb beef chuck roast, cut into 2-inch cubes
- 1 ½ tsp salt
- 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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