Whole 30 Whole30 Smoky Pot Roast Stew

Total time3 hr 30 min

Prep time20 min

Cook time3 hr 10 min

This deeply satisfying stew is built around tender, fall-apart beef chuck, hearty baby potatoes, and a smoky, spiced broth that tastes like it's been simmering all day — because it has. A generous hand with smoked paprika, cumin, and fire-roasted tomatoes gives the broth a rich, layered depth that feels indulgent without a single off-plan ingredient in sight. The technique matters here: searing the beef in batches before building the braise locks in flavor and creates those caramelized bits on the bottom of the pot that make the whole dish sing. Onion, carrots, celery, and garlic round out the base, so every spoonful is packed with vegetables alongside the melt-in-your-mouth meat. One of the trickier parts of eating this way is finding comfort food that actually feels like comfort food, and this stew absolutely delivers on that front. It makes six servings, so it's a smart choice for meal prep — the flavors only get better the next day. Finish each bowl with a scatter of fresh parsley for a little brightness against all that smoky warmth.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 2-inch cubes
1 ½ tsp salt
McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Food Club Salt SUPERIOR CRYSTAL - PLAIN 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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
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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