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–+ servings
A bowl of hearty Whole30 beef stew brimming with chunks of beef, carrots, and potatoes in a rich broth. A spoon lifts a piece of succulent beef and potato from the bowl. The stew is beautifully presented on a wooden surface with a red pot in the background.

Easy Dutch Oven Whole30 Beef Stew

Kristina Cadelina
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 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. 
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Prep Time 15 minutes
Cook Time 2 hours
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4
Calories 268 kcal

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

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

Notes:
Storing: 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:
  • 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)
 
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Nutrition

Calories: 268kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 29618mgPotassium: 1079mgFiber: 4gSugar: 7gVitamin A: 8198IUVitamin C: 22mgCalcium: 160mgIron: 6mg
Tried this recipe?Let us know how it was!