Whole30 Beef Stew

An overview shot of a bowl of beef stew on a wood background near a green linen.

This Whole30 Beef Stew is a hearty and delicious comfort dish! It’s full of flavor and is packed with vegetables, tender meat, and is gluten and dairy free. This recipe includes both instant pot and stove top directions to have it on your table in no time!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 358kcal

Author Emilee Mason

Equipment

Instant Pot or Dutch Oven

Ingredients

2 tbsp avocado or olive oil
2 lb chuck roast or stew meat cut into 1" chunks
½ tbsp italian seasoning
1 tsp thyme
1 tsp salt
½ tsp pepper
1 large onion diced
2-4 cloves garlic minced
5 large carrots peeled and chopped
1 cup celery diced
1 ½ lbs yellow or gold potatoes cut into 1" cubes
3 tbsp tomato paste
3 tbsp red wine vinegar
4 cups beef broth
¼ cup coconut aminos
1 ½ tbsp tapioca flour
¼ cup water
parsley optional, for garnishing

Instructions

Instant Pot Beef Stew

Set the instant pot to saute mode and add the oil. Once the oil is hot, add the stew meat, sprinkle with italian seasoning, thyme, and salt + pepper and cook until meat is browned on all sides.
Remove the meat from the pot and add garlic and onion. Saute until the onion is translucent while scrapping the brown bits off the bottom of the pan.
Add the carrots, celery, and potatoes and mix well, then add the vinegar and tomato paste mixing well to make sure the paste is broken up.
Add the meat back into the pot and pour the broth over the top. Then place the lid and seal the valve on the lid of the pressure cooker and set to pressure cook on high pressure for 30 minutes. Once done, allow the pot to naturally release pressure for 10 minutes, then using a towel or hot pad, release the pressure valve to “venting”. Open the lid when pressure is fully released.
Return the instant pot to saute mode and stir in the coconut aminos and peas.
In a small bowl mix the tapioca flour and ¼ cup of water and then pour the mixture into the stew. Mix well and allow the stew to come to a low boil until it is thickened to your liking. The stew will continue to thicken slightly as it cools.
Serve and enjoy!

Stove-Top Beef Stew

Add the oil to a soup pot or dutch oven over medium high heat. Once the oil is hot add the stew meat, sprinkle with italian seasoning, thyme, and salt + pepper and cook until meat is browned on all sides. Note - this might have to be done in multiple batches to ensure not to overcrowd the meat.
Remove the meat from the pot and add the garlic and onion. Saute until the onion is translucent while scrapping the brown bits off the bottom of the pot.
Add the carrots, celery, and potatoes and mix well, then add the vinegar and tomato paste mixing well to make sure the paste is broken up.
Add the meat back into the pot and pour the broth over the top. Bring the stew to a low boil, then reduce the heat low, cover, and allow to simmer for 1-2 hours, stirring occasionally until the vegetables are tender.
Remove the lid and stir in the coconut aminos and peas.
In a small bowl mix the tapioca flour and ¼ cup of water and then pour the mixture into the stew. Mix well and allow the stew to come to a low boil until it is thickened to your liking. The stew will continue to thicken slightly as it cools.
Serve and enjoy!

Notes

Ingredient Notes

Chuck Roast - I highly recommend chuck roast for stews. It becomes incredibly tender after simmering and is very affordable!
Potatoes - Any kind of potatoes will work, however I prefer using potatoes with soft skins like yellow potatoes.
Beef Broth - Beef broth adds a great richness to this stew, but feel free to use chicken broth as well.
Tapioca Flour - Tapioca flour is a great gluten-free alternative to all-purpose flour to thicken this stew. It may also be labeled as tapioca starch and can also be substituted for arrowroot powder.

Storing and Reheating

This recipe is best stored in the fridge for 3 to 4 days and can be frozen for up to 3 months. Reheat the stew in a soup pot or dutch oven on the stove over medium heat.
To Freeze - Allow the soup to cool and then freeze in an airtight container for up to 3 months. Thaw stew in the fridge overnight and then reheat in a soup pot or dutch oven on the stove over medium heat.

Making Ahead of Time

This stew actually becomes more delicious the second day. I will often make this stew the day before so that we have an easy meal ready to go on the day we eat it.

Nutrition