Soy-Free Spicy Beef Stew

Warm up your kitchen with this hearty and flavorful Soy-Free Spicy Beef Stew, a comforting twist on a classic dish perfect for chilly evenings. Tender chunks of seared beef, russet potatoes, carrots, and celery simmer together in a rich, smoky broth infused with tomato paste, smoked paprika, and a hint of chili powder for a gentle heat. This soy-free recipe avoids common allergens while delivering a robust depth of flavor. With a slow-simmered process that turns simple ingredients into a savory masterpiece, this stew is ideal for meal prepping or serving a hungry crowd. Garnish with fresh parsley for a pop of color and freshness, and enjoy this wholesome, satisfying meal that's as easy on the taste buds as it is on dietary restrictions.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, chopped into 1-inch pieces
• 2 large russet potatoes, peeled and cut into chunks
• 2 stalks celery stalks, sliced
• 4 cups beef stock
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 0.5 teaspoon crushed red pepper flakes
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the beef cubes with salt and black pepper. Sear the beef in batches, making sure not to overcrowd the pot, until browned on all sides. Remove the browned beef and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Sauté the onions until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Stir in the tomato paste, smoked paprika, chili powder, and crushed red pepper flakes. Cook for 1 minute to toast the spices.

Step 5

Pour in the beef stock, scraping the bottom of the pot to deglaze any browned bits. Return the browned beef to the pot.

Step 6

Add the chopped carrots, potatoes, celery, bay leaf, and an additional pinch of salt to the pot. Stir to combine.

Step 7

Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

Step 8

Taste and adjust seasoning with more salt or black pepper, if needed.

Step 9

Discard the bay leaf. Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(2809.0g)

Amount per serving	% Daily Value*
Calories	3174.3

Total Fat 213.0g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6678.7mg	0%
Total Carbohydrate 137.4g	0%
Dietary Fiber 17.1g	0%
Total Sugars 17.5g
Protein 191.4g	0%

Vitamin D 0IU	0%
Calcium 364.6mg	0%
Iron 32.5mg	0%
Potassium 6528.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 23.7%

Carbs: 17.0%