Nickel Allergy Friendly Whole30 Smoky Pot Roast Stew
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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