I can’t wait for you to try and then faceplant hard into this HEARTY WHOLE30 BEEF STEW. It’s all kinds of good, comforting AF, and super kid friendly. We all know that with 5 kids, kid friendly is a MUST in our house!
I think it’s pretty safe to say that nothing really compares to a nice big warm bowl of beef stew. It is so comforting and every time I think about beef stew, I think about scarves and fires (in the fireplace of course) and rain or snow. Okay, maybe not snow cause it doesn’t snow in San Jose, Ca, but I would totally make and eat this is a big ol’ snow storm!
The great thing about beef stew is that you can let it stew (heh heh, get it stew?!) all day long and it is so versatile when it comes to the veggies you throw into it. If you aren’t going to be home, just throw it into your slow cooker, but if you are going to be home, I highly suggest letting it cook for a good couple of hours on your stove top.
Triple the batch if you are feeling up to it because it freezes very very well. Take it out the morning of and just reheat right on the stove top for dinner. I personally love beef stew with mashed potatoes, but you can do mashed cauliflower or even put it over some spaghetti squash. Make sure you get all the juices into the bowl so it can get nice and cozy with the potatoes. You will be very happy that you did this.
Ingredients
- 1 Tablespoon ghee
- 2 tbl avocado oil, or oil of choice
- 2 pounds Beef Stew Meat or chuck roast cut into 1 inch squares
- 1 1/2 tsp sea salt
- 2 tbl dried parsley
- 1 tsp paprika
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 cups beef broth (I like Kettle & Fire)
- 3 cloves garlic, minced
- 1 4 oz can of tomato paste
- 1/4 cup coconut aminos
- 3 large carrots, roughly diced
- 1 turnip or parsnip, diced
- OPTIONAL: 2 tbl arrow root + 3 tbl water for slurry
- 2 lbs russet potatoes, peeled and cut into quarters
- 1/2 cup ghee, softened
- 1 tbl chives
- 1 tbl sea salt
- 1 1/2 tsp pepper
- OPTIONAL: 1/2 cup unsweetened almond milk or coconut milk
Instructions
- Salt the stew meat. Heat oil in a large pot. Once hot, add the ghee.
- Place half the stew meat into pot and sear until the meat gets nice and brown, about 2 minutes each side. Remove, set on a plate, and repeat with the rest of the meat. Set aside once done.
- Next, add the diced onion and minced garlic into the pot (add a little more oil if you need to) Stir and cook until fragrant, about 2 minutes
- Add the tomato paste to the pot and mix well.
- Pour in the beef broth and add in the coconut aminos. Stir and make sure you get all the bits off the bottom of the pot.
- Add the beef back to the pot. Make sure you pour all the liquid that is on the plate back in as well. Add in the dried parsley,paprika, and sea salt. Cover and reduce heat to low. Let simmer for 2 hours.
- After the 2 hours, add the carrots, celery, and turnip (or parsnip) Stir to combine, put the lid back on and let cook for another 30 minutes.
- While the stew is cooking away, make your mashed potatoes.
- After 30 minutes if the stew seems too liquidy you can add in the arrowroot slurry to thicken it up. If the liquid is too thick already, just add a bit more broth.
- Pour stew all over the mashed potatoes and garnish with fresh parsley.
- Dice up potatoes and place in water.
- Bring to boil and let boil 20 minutes or until fork tender.
- Pour water out. Add the ghee, chives, sea salt, and pepper.
- Mash the potatoes up until desired consistency.
Are you a beef stew lover? Does making it bring back any memories you had growing up?! I kinda love how some “comfort” food bring back all.the.memories.
Whole30: yes
Paleo: yes (make cauli mash instead)
