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This browns the beef well before anything else goes into the pot, which is what builds the deep, savory base this stew relies on since there's no flour or wine allowed to thicken or deepen the broth. Smoked paprika stirred in with the other spices is what gives this Whole30 friendly stew its rich, smoky character instead of tasting plain.
Prep Time
20 min
Per serving
380kcal
Calories
Cook Time
130 min
Servings
5 people
Difficulty
medium
28g
Protein
26g
Carbs
18g
Fat
4g
Fiber
7g
Sugar
Follow step-by-step with voice guidance.
Pat the beef chunks dry and season with salt and pepper.
Heat the avocado oil in a large pot over medium high heat and brown the beef in batches, about 3 minutes per side, removing each batch once browned.
In the same pot, add the diced onion and cook for 4 minutes, until softened.
Add the garlic and cook for 30 seconds, until fragrant.
Stir in the smoked paprika, cumin, and oregano, and cook for 30 seconds.
Return the beef to the pot and add the beef broth and diced tomatoes.
Bring to a simmer, cover, and cook on low heat for 1.5 hours.
Add the diced sweet potatoes and carrots, and continue simmering for 30 to 40 minutes, until the beef and vegetables are tender.
Season to taste and serve hot, garnished with fresh cilantro.
Brown the Beef Thoroughly: Since there's no flour or wine to build depth in this stew, a good sear on the beef is essential for a rich, savory base. Use Smoked Paprika, Not Regular: This is what gives the stew its distinct smoky character, and regular paprika won't have the same effect. Add Sweet Potatoes Later in Cooking: Adding them only in the last 30 to 40 minutes keeps them tender without falling apart completely by the time the beef is done.
Check labels closely on the broth and canned tomatoes, since some brands add sugar or non compliant preservatives, and choose ones with a short, recognizable ingredient list.
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