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 ready in about 380 minutes pairs stew beef, avocado oil, 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 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
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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 stew beef 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.
