Wil’s Whole30 Beef Stew Recipe

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Every January, we host Whole30 Potlucks on Sunday mornings. It’s a time to enjoy Whole30 food, and good company with the Force family. This past Sunday, Wil made a delicious beef stew. The weather has been cold, and dreary lately (although we’ve seen the sun these past few days!) so a hearty, beef stew sounded like the perfect meal.

The original recipe came from Melissa Joulwan’s site, but was slightly modified based on what we had in the pantry. We used Maca Powder instead of Arrowroot powder- I keep it in the pantry as a carbohydrate dense flour to use in energy bars, baking, etc. We used our dutch oven, but the original recipe says that you can use a soup pot also.

The recipe below is how we made the stew, and we received a lot of comments that it turned out awesome!

This recipe is Whole30 compliant, Paleo, gluten-free, dairy-free, soy-free, and sugar-free. The recipe serves about 4-6 people. Enjoy!


  • 2 pounds beef stew meat
  • 2+ tablespoons Maca Powder (to coat the meat and thicken the stew)
  • 1/2 tablespoon + 1 teaspoon salt
  • 1 teaspoon + 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking fat (we used ghee like this one)
  • 1 large onion, finely diced
  • 2 large carrots, minced
  • 3 stalks celery, minced
  • 4 cloves garlic, minced
  • 1 small can tomato paste
  • 2 bay leaves
  • 1 teaspoon ground thyme
  • 2-3 tablespoons balsamic vinegar
  • 3 cups chicken broth
  • 6 medium yellow potatoes, diced



1. Pat beef dry with paper towels. In a large bowl, mix maca powder, 1/2 tablespoon salt, and 1 teaspoon black pepper. Add the beef and toss until coated.

2. Heat Dutch oven over medium-high heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Give the meat plenty of breathing room so it forms a nice crust; you might have to cook it in two batches. As it browns, remove the meat to a bowl.

3. When the meat is browned, add the onion, carrot, celery, and garlic to the same pan. (If it’s dry, add another teaspoon or two of cooking fat). Sauté the vegetables until they’re soft and golden, about 10 minutes. Add the tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, bay leaves, and thyme. Cook, stirring often, about 2 minutes. Pour in the balsamic vinegar and broth; stir to combine, then add the beef and accumulated juices to the pot. Cover and simmer 1 hour.

4. Add the potatoes to the pot and simmer another hour, until the meat and potatoes are tender, you may have to cook a bit longer to make the potatoes soft so check it after this hour.

5. Simmer uncovered 5-10 minutes to thicken the gravy

In Health,

Wil & Ashley

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