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Whole30 Beef Stew

Whole30 beef stew with tender beef, sweet potatoes, and carrots simmered until the gravy naturally reduces and thickens. Coated with a savory broth and finished with a quick arrowroot slurry for a glossy, spoon-coating texture.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Cooking fat
  • 2 tbsp avocado oil or ghee
Aromatics
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 2 tbsp tomato paste
Broth base
  • 4 cup beef bone broth
  • 2 tbsp coconut aminos
  • 1 tbsp compliant Worcestershire sauce or balsamic vinegar
  • 1 tsp dried thyme
  • 1 bay leaf
Vegetables
  • 1 large sweet potato Cubed.
  • 3 carrots Sliced.
  • 8 oz cremini mushrooms Quartered.
Thickener
  • 2 tbsp arrowroot powder mixed with water Mixed with 2 tablespoons water to make an arrowroot slurry.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the stew
  1. Season the beef cubes with salt and black pepper, then brown in batches in hot avocado oil or ghee until well browned, with any fond left in the pot after each batch.
  2. Add the diced onion and cook for 4 minutes, then stir in the minced garlic and tomato paste and cook for 1 minute until fragrant, scraping up browned bits.
  3. Pour in the beef bone broth, coconut aminos, compliant Worcestershire sauce or balsamic vinegar, dried thyme, and bay leaf, then add the browned beef, cover, and simmer for 1 1/2 hours.
Simmer until tender and thicken
  1. Add the cubed sweet potato, sliced carrots, and quartered cremini mushrooms, cover, and simmer for 40-45 minutes until the vegetables are tender and the beef is fork-tender.
  2. Stir the arrowroot slurry (arrowroot powder mixed with water) into the stew and simmer for 2 minutes, until the gravy thickens and coats the back of a spoon.
  3. Remove the bay leaf and serve hot.

Notes

For the best flavor and thicker gravy, don’t overcrowd the pot when browning the beef—batches help you get deep browning and fond. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because arrowroot thickening can loosen when thawed. Dietary swap: if you need a dairy-free option, keep it Whole30 by using avocado oil instead of ghee.