Smoky Beef and Vegetable Stew
A deeply flavorful stew with tender beef and caramelized vegetables simmered in rich beef broth, finished with a hint of smoked paprika for warmth. This slow-cooked masterpiece requires no added sugar or dairy. This american-inspired whole30 (whole30) ready in about 380 minutes pairs cut into 1-inch cubes stew beef, avocado oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1.5 lbs, cut into 1-inch cubes stew beef
- 2 tbsp avocado oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups beef stock
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup, chopped zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1.5 lbs stew beef cubes and sear for 4-5 minutes per side until browned on all sides, then transfer to a slow cooker.
- Step 2: In the same skillet, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables soften and onion turns golden.
- Step 3: Add 3 minced garlic cloves and 1 tbsp tomato paste, and cook for 1 minute until paste darkens and garlic is fragrant.
- Step 4: Pour 4 cups beef stock into the skillet, scraping up browned bits, and pour over beef in slow cooker. Add 1 tsp dried rosemary, 1 bay leaf, and season with salt and pepper.
- Step 5: Cover and cook on low for 6-7 hours. One hour before serving, add 1 cup chopped zucchini and 1 cup chopped green beans. Cook until vegetables are tender and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Beef and Vegetable Stew take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Beef and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Smoky Beef and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Beef and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Beef and Vegetable Stew whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
