I’m not gonna lie. This recipe is long and involved and may make you not wanna cook for a few days afterwards. Thankfully, this beef stew is the bomb diggity so it’s worth the work.

Beef stews that are slowly braised in the oven are tastier than those you cook in a slow cooker or pressure cooker. Make this stew on a lazy weekend day so you can serve it later in your workweek. It reheats well and, like all stews, it tastes better the next day.

My favorite cut for beef stew is boneless short ribs but there was a sale at Whole Paycheck for their chuck roast so that’s what I used. Short ribs get super tender and don’t dry out like chuck can so use them if you can.

Time to make Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale!

Serves 8-10

Ingredients:

  • 4 pounds beef chuck roast
  • Kosher salt
  • Freshly ground pepper
  • 4 large leeks, white parts only (split down the middle and sliced crosswise)
  • 6 shallots, peeled and trimmed
  • 4 tablespoons avocado oil, ghee, or fat of choice, divided
  • 5 garlic cloves, peeled and smashed
  • 6 ounces Cremini mushrooms, washed and quartered
  • 2 celery stalks, cut into medium sized pieces
  • 4 large carrots, cut into fourths
  • 12 mini parsnips, trimmed
  • 1 (14.5 ounce) can diced tomatoes
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 bunches lacinato kale, blanched

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Here are my ingredients all prepped…

All of the ingredients for the Whole30 and paleo recipe of oven-braised beef stew sitting on a countertop.

…and my hunk ‘o beef.

A four pound beef chuck roast.

I preheated my oven to 300 F and moved the rack to the lower middle.

I dried off the roast and cut it into 2-inch chunks and seasoned them with salt and pepper.

One inch pieces of chuck roast sitting on a cutting board seasoned.

Then, I gathered my leeks and shallots…

A large bowl of chopped leeks and a small bowl of shallots sitting on a kitchen countertop.

…and sautéed them over medium heat with 2 tablespoons of macadamia nut oil in a large cast iron skillet. I seasoned them with some salt and pepper and once they were softened and browned, I threw in the garlic cloves to get a little color. Then, I transferred them to a large Dutch oven.

Chopped leeks and shallots frying in a cast iron skillet.

Next, I sautéed my mushrooms with some salt and pepper in the skillet…

Cremini mushrooms sautéing in a cast iron skillet.

…and transferred them to the Dutch oven.

The prepared leeks, shallots, and mushrooms in a Dutch oven for the Whole30 and paleo braised beef recipe.

I threw the celery, carrots, and parsnips (and some salt and pepper) in the skillet to brown. Since there was a lot of frond developing on the bottom of the skillet, I dumped in the can of diced tomatoes to help release it.

Celery, carrots, and parsnips in a cast iron skillet.

I transferred the root vegetables to the Dutch oven and added the bay leaves and thyme sprigs.

Thyme sprigs on top of a carrots, parsnip, and tomato medley.

I quickly rinsed out my skillet and heated a couple more tablespoons of macadamia nut oil over medium high heat. I seared the beef cubes in four batches so the pan wasn’t overcrowded and the beef would brown properly.

Small pieces of beef chuck roast getting seared on a cast iron skillet.

After I was done searing the beef, there was a lot of frond left on the bottom of my skillet so…

The remnants of seared beef chuck roast on the bottom of a cast iron skillet.

…I added the cup of chicken broth to release the meaty browned bits…

Chicken broth boiling in a cast iron skillet.

…and poured it over the beef stew in the Dutch oven. If I wasn’t on the Whole30 program, I would’ve added some wine as well to deglaze the pan. I added the cider vinegar and stirred the contents of the Dutch oven…

The ingredients of oven-braised beef stew in a Dutch oven.

…and covered it with a piece of Parchment paper and the lid.

A blue Dutch oven with a lid on top. Paper towels are in between the lid and the pot.

I popped the stew in the oven for 2.5 to 3 hours or until the meat was nice and tender.

An oven-braised beef stew is on a stove top in a Dutch oven.

I tasted for seasoning but because I had added salt and pepper at each step of the cooking process, the stew didn’t need anymore. Then, I removed the twigs and leaves and transferred the stew to a container to store in the fridge.

Cooked oven-braised beef stew in a white serving dish.

In the meantime, I also blanched and squeezed dry two bunches of lancinato kale that I stored in the fridge until I was ready to reheat the stew.

Blanched lacinato kale in a plastic Tupperware container.

When I reheated the stew tonight, I poured all the contents back into my Dutch oven and brought it to a boil over high heat. Then, I reduced the heat to a simmer and covered it for around 20 minutes to heat throughout. Then, I added the chopped blanched kale…

Blanched lacinato spinach in a Dutch oven.

…and simmered the stew for around 5-10 more minutes.

Oven-braised beef stew with carrots, parsnips, and lacinato kale in a Dutch oven.

This stew is a keeper. Even though it was a bitch to make, it was a delicious, rib-sticking meal that fed 4 adults and 2 kids and provided 4 boxes of leftovers.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale

4.75 from 4 votes
Prep Time15 minutes
Cook Time3 hours 25 minutes
Total Time3 hours 40 minutes
Servings 10
I’m not gonna lie. This recipe is long and involved and may make you not wanna cook for a few days afterwards. Thankfully, this beef stew is the bomb diggity so it’s worth the work!

Ingredients  

  • 4 pounds beef chuck roast
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 4 large leeks white parts only, split down the middle and sliced crosswise
  • 6 shallots peeled and trimmed
  • 4 tablespoons ghee or fat of choice
  • 5 garlic cloves peeled and smashed
  • 6 ounces cremini mushrooms washed and quartered
  • 2 celery stalks cut into medium-sized pieces
  • 4 large carrots cut into fourths
  • 12 mini parsnips trimmed
  • 1 (14.5 ounce) can diced tomatoes
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 bunches lacinato kale blanched
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Instructions 

  • Preheat the oven to 300°F and move the rack to the lower middle. Dry off the roast and cut it into 2-inch chunks and season them with salt and pepper.
  • Gather your leeks and shallots. Heat up your cast iron pan over medium heat with your choice of cooking oil/fat. Sauté your veggies. Season them with some salt and pepper. Once they are softened and browned throw in the garlic cloves. Transfer everything to a large Dutch oven.
  • In the same cast iron skillet, sauté your mushrooms with some salt and pepper. Once they are browned, transfer them to the Dutch oven with the leek mixture.
  • Throw the celery, carrots, and parsnips (and some salt and pepper) in the cast iron skillet to brown. Since there is a lot of frond developing on the bottom of the skillet, dump in the can of diced tomatoes to help release it.
  • Transfer the root vegetables to the Dutch oven and add the bay leaves and thyme sprigs.
  • Quickly rinse out your skillet and heat a couple more tablespoons of your choice of fat/oil over medium high heat. Sear the beef cubes in four batches so the pan doesn't become overcrowded and the beef can brown properly.
  • After you're done searing the beef, there will be a lot of frond left on the bottom of your skillet. Add the cup of chicken broth to release the meaty browned bits and pour it over the beef stew in the Dutch oven.
  • Add the cider vinegar into the contents of the Dutch oven and stir everything well. Cover the bottom of the Dutch oven with a piece of Parchment paper and place the lid on top.
  • Pop the stew in the oven for 2½ to 3 hours or until the meat is nice and tender.
  • While the stew is cooking, blanch and squeeze dry two bunches of lacinato kale. You can store the kale in the fridge until you're ready to eat the stew.
  • Once the stew is done cooking, taste for seasoning. Then, remove the twigs and leaves and transfer the stew to a container to store in the fridge.
  • When you're ready to re-heat the stew, pour all the contents back into your Dutch oven and bring it to a boil over high heat. Then, reduce the heat to a simmer and cover for around 20 minutes to heat throughout.
  • Add the chopped blanched kale and simmer for 5-10 more minutes. Enjoy!

Nutrition

Calories: 603kcal | Carbohydrates: 51g | Protein: 41g | Fat: 28g | Fiber: 12g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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4 Comments

  1. Hi!
    This sounds really good, and I don’t mind the work (love that it makes so much).
    Is there a reason you blanch the kale? Would (could) you not put some in to cook with the stew?
    Thanks!
    Jody

    1. You can reduce the amount of broth to 1/2 cup and cook under high pressure for 35 minutes. Let the pressure drop naturally.