Easy Dutch Oven Whole30 Beef Stew
I have a hearty and cozy meal that fits your Whole30 goals! This Easy Dutch Oven Whole30 Beef Stew is satisfying without the grains, gluten or added sugars. It’s packed with wholesome ingredients– tender chunks of beef, carrots, celery and sweet potatoes. I created a Mediterranean inspired spice blend that features sumac and cinnamon and it brings a unique twist to traditional beef stew.
Original Post: November 2024 | Post Updated: August 2025
Whether you are going to enjoy this on a chilly day or just looking for nutritious comfort food, this Whole30 Beef Stew recipe will check all the boxes. Pair it with Whole30 Mashed Potatoes and Rosemary Carrots for a delicious and complete spread!
Why this recipe works
- Made with real ingredients: This Whole30 Beef Stew uses simple, wholesome ingredients like root vegetables which also offers natural sweetness – similiar to my Whole30 Roasted Brussels Sprouts which feature naturally sweet vegetables perfect for a nutritious meal.
- Freezes well: Beef stew freezes well and makes a great option for meal prep. For other make-ahead meals that save time, check out My Whole30 Roasted Chicken Thighs, Cumin Sweet Potatoes and my Za’atar Spatchcocked Chicken.
- Perfect make ahead meal: This paleo beef stew is even better the next day because all the flavors will settle into that tender beef. Like my Whole30 Zuppa Toscana, that both have deep and rich flavors that enhance over time making them perfect for next day leftovers.
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Ingredients for Whole30 Beef Stew
- Extra virgin olive oil. I like to sear the beef first using olive oil but olive oil spray can be used too.
- Lean beef stew meat. The best beef stew meat is chuck roast or bottom round or any well-marbled piece of meat that is meant for slow cooking.
- Canned whole tomatoes.
- Beef broth. Look for beef broth that does not contain any added sugars.
- Carrots.
- Sweet potato. I peeled my sweet potatoes when recipe testing but you can keep the skin on if you prefer.
- Onion. Yellow onion and sweet onion are what I use most but white works as well.
- Celery.
- Garlic cloves.
- Spices. Such as bay leaves, paprika, cumin, oregano, cinnamon, coriander and sumac. This is a special blend I created. Sumac has a bit a of lemony flavor, so if you don’t have access to it, you can replace it with a light squeeze of lemon juice or omit it.
- Kosher salt and pepper. I recommend salting this stew in layers. Start with adding a touch of salt and pepper when you sear the beef, and a little again when you add the broth and whole tomatoes. And then taste testing again once the stew is almost done. You don’t want to salt it too much but you want to balance out that acidity.
- Water. Add cold water when you add the carrots, celery and sweet potatoes in the end. It will help cook the veggies because some of that liquid will have evaporated. Also the water will help the stew not have such a beefy broth taste.
How to make Whole30 Beef Stew
This cooking process is so easy and this is all done on the stove top. Let’s get started:
Step One: In a large dutch oven or large pot over medium heat, add the olive oil. When ready, add the beef and onion. Season with salt and pepper and continue to sear until brown, about 8 minutes or until the beef starts to brown and the onions begin to sweat.
Step Two: Then add the garlic and continue to cook for another 2-3 minutes.
Step Three: Pour in the whole tomatoes and with a wooden spoon, break up the tomatoes. Then pour in the beef broth and the seasonings. Bring to a boil and then turn down the heat. Let cook for about an hour- to an hour and a half with the lid off then add the carrots, sweet potato and celery plus 1 cup of water. This extra step of adding the water will help cook the veggies and also balance out the flavors of the broth.
Step Four: Bring to a boil and then turn it down to low heat and let the stew simmer for about 20 minutes or until the carrots and sweet potato are tender and the beef rips apart easily with a utensil. Taste test the flavorful broth and adjust salt and black pepper if needed. Remove the bay leaf and let the stew cool for a few minutes before serving.
Storing and reheating
Store any remaining leftovers in the an airtight container in the fridge for up to 3 days. Reheat on low on the stove top or use the microwave. You can freeze this beef stew after it’s cooled using freezer safe containers for up to 3 months. Defrost in the fridge overnight before reheating.
Helpful tips for making Whole30 Beef Stew
- Skip the traditional thickeners: A classic beef stew recipe normally has some flour added or another thickening agent. To keep this Whole30, I don’t use one. If you prefer a thicker stew, you can use arrowroot powder or tapioca flour (tapioca starch). Just whisk into a little cold water before adding to the stew.
- Choose your cooking method: This is a dutch oven stove top recipe but can be done in an instant pot or slow cooker. The method you choose will be based on how time you have and how hands on you want to be.
- Perfect for meal prep: This stew gets better and better each day. The vegetables hold up well and this makes the best make ahead meal.
- Plan for a long cook time: A good beef stew takes time and the cut of meat needs time to break down and tenderize.
Serving Suggestions
Some other tasty add ins for this Whole30 Beef Stew recipe are:
- Frozen peas.
- Tomato paste for a more rich flavor.
- White potatoes instead of sweet potato.
- Mushrooms.
- Fresh herbs like Italian parsley or thyme.
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Easy Dutch Oven Whole30 Beef Stew
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean beef stew meat
- 28 ounces canned whole tomatoes
- 32 ounces beef broth no salt added/low sodium
- 3 medium carrots peeled and cut
- 1 medium sweet potato small or medium works, peeled and medium diced
- 1 cup celery medium diced
- 1 medium onion medium diced
- 3 garlic cloves minced
- 1 cup water
Spices
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sumac
- kosher salt as needed
- black pepper as needed
Instructions
- In a large dutch oven pot over medium heat, add the olive oil. When ready, add the beef and onion. Season with salt and pepper and continue to sear until brown, about 8 minutes or until the beef starts to brown and the onions begin to sweat.
- Then add the garlic and continue to cook for another 2-3 minutes.
- Pour in the whole tomatoes and with a wooden spoon, break up the tomatoes. Then pour in the beef broth and the seasonings. Bring to a boil and then turn down the heat. Let cook for about an hour- to an hour and a half with the lid off then add the carrots, sweet potato and celery plus 1 cup of water.
- Bring to a boil and then turn it down to low heat and let the stew simmer for about 20 minutes or until the carrots and sweet potato are tender and the beef rips apart easily with a utensil.
Notes
- Beef stew can also be made in crock pot or instant pot.
- This is a good meal prep recipe. The hearty vegetables and tender beef will taste so much better as they sit in that sauce.
- Be prepared that this Whole30 Beef Stew has a long cooking time.
- For a Whole30 compliant thickening agent, use arrowroot powder or tapioca flour (tapioca starch)
Nutrition
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