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Whole 30 Beef Stew (Protein Packed & Nutrient Dense)

A classic beef stew with all this wholesome comfort you need on a snow day. It sticks to arrowroot starch and liquid aminos for whole 30 approved flavor. It's also chocked full of hearty vegetables like celery, peas, carrots onions and potatoes. We add most of the veggies up front but save the peas to add last so they don't get too soft.

I like to up the protein content be using 16oz of high protein beef bone broth. I used the kettle and fire brand but any good quality bone broth would would. For spices I like to keep things simple with plenty of salt and pepper, fresh thyme and bay leaves.

I like to trim the excess fat off of the beef and skim any excess of the top of the stew with a spoon. You can also use some stale bread to soak up any excess. This step isn't necessary but I think it results in a thicker, more flavorful stew.

Whole 30 Beef Stew (Protein Packed & Nutrient Dense)

Prep: 30 min Cook: 6 hours

6-8 servings

Note: I used my slow cooker for this but seared in my Dutch oven (I was making a lot and my slow cooker is bigger).

I think the perfect vessel for this is an instant pot with a slow cook setting because you can sear and then slow cook in the same pot. My sister has the cord to my instant pot so it’s OOO until the next time I see her lol. A large pot or Dutch oven on the stove would be the perfect as well!


  • 2 1/2-3 lb chuck roast, cut into 1” cubes and trimmed of excess fat

  • 1 6oz tube of tomato paste

  • 1 16oz container beef bone broth

  • 1 cup beef broth

  • 1 tbsp arrowroot starch dissolved in 1 tbsp water

  • 4 cloves garlic, minced

  • 1 1 lb bag carrots, peeled and cut into bite sized pieces

  • 1 1/2 lbs yellow potatoes, cut into bite sized pieces

  • 1 large onion, diced

  • 4 stalks celery, diced

  • 1-2 tbsp liquid aminos

  • 1 bay leaf

  • 1 tsp fresh thyme

  • 1/4 cup fresh parsley, chopped

  • Salt and pepper, to taste


  1. Season the meat liberally with salt and pepper

  2. If using an instant pot or Dutch oven, heat it over medium heat and sear the meat it batches to get a nice crust, about 2 minutes per side.

  3. If using a slow cooker either skip this step or do this step in a pan and add it to the slow cooker after (I personally think this bonus step is worth it).

  4. Add the tomato paste to the pan and cook a minute or so (again for slow cooker just add it.

  5. Pour in the liquid aminos, all of the bone broth and regular beef broth and deglaze the bottom of the pan.

  6. Add the remaining ingredients (except the peas) to the pot (if using a slow cooker transfer the deglazed broth to the slow cooker) and use a large spoon to roughly combine everything.

  7. Cook on high on the slow cooker or instant pot slow cook setting for 5 hours or 8 hours on low. For a Dutch oven, simmer on low for 3-4 hours stirring occasionally, after 4 hours check that the meat is tender, if not you may need an additional hour. For the instant pot pressure cooker method, cook under pressure for 45 minutes.

  8. When there’s an hour left in the slow cooker or simmer method, add in the peas. For the pressure cooker allow it to naturally release, add the peas and either simmer or slow cook it for 30-45 minutes.

  9. Season with extra salt and pepper as needed.

  10. Once done, another optional step is to spoon any excess fat off the top. Depending on the beef used you may not need to.

  11. Serve warm and enjoy! (For my non whole 30 people this would be delish with some crusty bread).


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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