Whole30 Spicy Beef and Vegetable Stew

Dive into the bold and satisfying flavors of Whole30 Spicy Beef and Vegetable Stew, a hearty one-pot meal that's perfect for cozy dinners and meal prep alike. Featuring tender, grass-fed stew beef simmered in a rich, tomato-based broth infused with smoky paprika, chili powder, and a hint of coconut aminos, this stew delivers depth and just the right amount of heat from fresh jalapeño. Packed with wholesome vegetables like carrots, zucchini, celery, and red bell pepper, this gluten-free and dairy-free recipe is as nourishing as it is flavorful. Ready in under two hours with minimal hands-on prep, this Whole30-compliant dish is a filling and healthy choice for anyone seeking a satisfying, low-carb dinner. Garnished with fresh parsley, it’s a picture-perfect bowl of comfort and nutrition.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds stew beef (grass-fed preferred)
• 1 large yellow onion, diced
• 4 units garlic cloves, minced
• 3 medium carrots, peeled and chopped
• 3 medium celery stalks, chopped
• 1 large red bell pepper, chopped
• 2 small zucchini, chopped
• 14.5 ounces canned diced tomatoes (no sugar added)
• 4 cups beef broth (Whole30-compliant)
• 2 tablespoons tomato paste (no sugar added)
• 1 small jalapeño pepper, seeded and minced
• 1 tablespoon coconut aminos
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 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 stew beef with a pinch of salt and pepper, then sear the beef in batches until browned on all sides. Remove the beef and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.

Step 4

Stir in the carrots, celery, red bell pepper, and jalapeño. Cook for 5 more minutes, stirring occasionally.

Step 5

Return the browned beef to the pot, then add the canned diced tomatoes, beef broth, and tomato paste. Stir to combine.

Step 6

Add the paprika, chili powder, cumin, sea salt, and black pepper. Mix well to evenly distribute the spices.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60–70 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked.

Step 8

In the final 10 minutes of cooking, add the zucchini and coconut aminos to the pot. Stir well and simmer uncovered to let the stew thicken slightly.

Step 9

Taste and adjust seasoning if necessary. Add more salt or spice to your preference.

Step 10

Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(3308.0g)

Amount per serving	% Daily Value*
Calories	3018.2

Total Fat 197.7g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 7360.4mg	0%
Total Carbohydrate 95.5g	0%
Dietary Fiber 26.4g	0%
Total Sugars 49.3g
Protein 224.1g	0%

Vitamin D 0IU	0%
Calcium 487.4mg	0%
Iron 33.0mg	0%
Potassium 7269.5mg	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: 58.2%

Protein: 29.3%

Carbs: 12.5%