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Whole30 Beef Stew

Whole30 Beef Stew with beef chuck, sweet potatoes, and mushrooms simmered until tender, then thickened with an arrowroot slurry for a naturally reduced gravy. The slow, covered simmer builds deep flavor without flour or sugar, making it a hearty American comfort stew.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck stew base
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
  • 1.5 salt
  • 0.5 tsp black pepper
  • 2 tbsp avocado oil or ghee
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 tbsp tomato paste
  • 4 cup beef bone broth
  • 2 tbsp coconut aminos
  • 1 tbsp compliant Worcestershire sauce or balsamic vinegar
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 large sweet potato Cubed.
  • 3 count carrots Sliced.
  • 8 oz cremini mushrooms Quartered.
  • 2 tbsp arrowroot powder Mixed with water.
  • 2 tbsp water For the arrowroot slurry.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper, then heat avocado oil or ghee in a Dutch oven until hot and brown the beef in batches.
  2. Cook each batch until well-browned on the outside, then transfer beef to a plate while you brown the rest.
Build the stew base
  1. Add the diced onion to the Dutch oven and cook for 4 minutes, stirring, until softened.
  2. Add the minced garlic and tomato paste and cook for 1 minute, scraping up browned bits.
Simmer until tender
  1. Return the browned beef to the pot, then add beef bone broth, coconut aminos, compliant Worcestershire sauce or balsamic vinegar, dried thyme, and bay leaf, and cover.
  2. Simmer covered for 1 1/2 hours until the beef is becoming tender.
Add vegetables
  1. Add the cubed sweet potato, sliced carrots, and quartered cremini mushrooms to the pot.
  2. Simmer uncovered for 40-45 minutes, until the vegetables are tender and the stew looks thick and cohesive.
Thicken and finish
  1. Stir arrowroot powder mixed with water into the stew and simmer for 2 minutes to thicken.
  2. Remove the bay leaf and serve hot.

Notes

Pro tip: keep the stew covered during the 1 1/2-hour simmer to stay consistent and tender, then simmer a bit uncovered after adding vegetables for a naturally reduced, thicker gravy. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (thaw overnight in the fridge and reheat gently). For a Whole30-friendly swap, use coconut aminos (already included) instead of any soy sauce; this recipe is naturally gluten-free and grain-free.