Whole 30 Beef Stew

Credit goes to brains and balance for this hearty, nutrient-dense beef stew. It’s a high protein comfort food with plenty of vegetables. Bone broth and arrowroot starch add protein and slight thickening, while fresh herbs enhance flavor.

Yield: 6–8 servings
Prep Time: 30 minutes
Cook Time: ~6 hours (slow cooker / stovetop / Instant Pot)

Estimated Nutrition Facts (per serving)

(Approximate—will vary with exact cut of meat, proportions of veggies, and portion size)

Calories: ~500–580 kcal

Protein: ~30–46 g

Fat: ~17–31 g

Carbohydrates: ~30–56 g

Ingredients

• Beef & Liquid

  • 2½–3 lb chuck roast — cut into 1” cubes, trimmed of excess fat

  • 1 × 16 oz container beef bone broth

  • 1 cup beef broth

  • 1 tbsp arrowroot starch dissolved in 1 tbsp water

  • 1–2 tbsp liquid aminos (Whole30-compliant alternative to soy sauce)

• Vegetables

  • 4 cloves garlic, minced

  • 1 lb carrots, peeled and cut into bite-sized pieces

  • 1½ lbs yellow potatoes, cut into bite-sized pieces

  • 4 stalks celery, diced

  • 1 large onion, diced

  • Frozen peas (quantity added later — see instructions below)

• Flavor & Seasoning

  • 1 × 6 oz tube tomato paste

  • 1 bay leaf

  • 1 tsp fresh thyme

  • ¼ cup fresh parsley, chopped

  • Salt and pepper, to taste

Instructions

1. Season the Beef:
   Liberally season the beef cubes with salt and pepper.

2. Sear (Optional but Recommended):
   If using an Instant Pot or Dutch oven, heat over medium and sear the beef in batches until browned (~2 minutes per side). Skip this if using only a slow cooker.

3. Add Tomato Paste:
   Add tomato paste to the hot pan and cook ~1 minute. If using slow cooker, just add it in without browning.

4. Deglaze:
   Pour in liquid aminos, bone broth, and beef broth; scrape up browned bits from the pan bottom.

5. Combine Ingredients:
   Add garlic, carrots, potatoes, celery, onion, bay leaf, thyme, and parsley (reserve peas for later) and stir.

6. Cook:

   • Slow Cooker: Cook on high for ~5 hours or low for ~8 hours.

   • Dutch Oven: Simmer on low ~3–4 hours; check for tenderness and continue up to an additional hour if needed.

   • Instant Pot (Pressure Cook): Cook under high pressure for 45 minutes.

7. Add Peas:
   With about 1 hour left, add frozen peas:

   • Slow cooker / Dutch oven: continue cooking until done.

   • Pressure cooker: allow a natural pressure release, add peas, then simmer or slow cook ~30–45 min.

8. Finish & Serve:
   Taste and adjust seasoning with salt and pepper. Skim excess fat from the surface if desired. Serve warm.

Optional Notes & Tips

• Thicker Stew: Removing excess fat or skimming fat off the top can concentrate flavor and texture.

• Non-Whole30 Serving: Pair with crusty bread.

• Texture Suggestion: Brown the beef before slow cooking to enhance flavor and color.