Rehydration Beef & Bone Broth Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A nutrient-dense, electrolyte-rich stew featuring grass-fed beef and homemade bone broth to combat dizziness and support sustained energy during Whole30. This French-inspired Whole30 recipe, ready in about 90 minutes, pairs grass-fed beef chuck, homemade bone broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz grass-fed beef chuck
• 2 cups homemade bone broth
• 1 cup carrots
• 1/2 cup celery
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Dice beef chuck into 1/2-inch cubes and season evenly with 1/4 tsp sea salt and black pepper. Heat a heavy pot over medium-high heat until shimmering, then sear beef in batches for 2-3 minutes per side until deeply browned with a crust forming on all sides.
2. Step 2: Add diced carrots, celery, and minced garlic to the pot with the beef, stirring to coat in the fond (browned bits) for 1 minute until fragrant.
3. Step 3: Pour in 2 cups bone broth, scraping the bottom of the pot to release all browned bits. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour until beef is fork-tender and vegetables are soft.
4. Step 4: Remove lid, simmer uncovered for 15 minutes to reduce liquid slightly until the stew coats the back of a spoon when stirred, then season with remaining 1/4 tsp sea salt and black pepper until flavors meld and the broth is richly flavorful.