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Hearty Beef and Vegetable Stew with Bone Broth

Name: Hearty Beef and Vegetable Stew with Bone Broth
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs grass-fed beef chuck, cut into 1-inch cubes; 4 cups unsalted beef bone broth; 2 tbsp avocado oil; 1 large onion, diced; 3 garlic cloves, minced; 3 large carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium sweet potato, peeled and diced; 1 cup green beans, trimmed and halved; 1 cup mushrooms, sliced; 1 can (14.5 oz) diced tomatoes, no salt added; 1 tbsp tomato paste; 2 tsp fresh thyme leaves or 1 tsp dried thyme; 2 tsp fresh rosemary, chopped or 1 tsp dried rosemary; 1 bay leaf; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

By PowerProteinPlates Editorial TeamPublished May 3, 2026 | Updated Jul 22, 2026

American 135 mins high-proteineasy-recipesmeal-prep-friendlywhole-foods

Hearty Beef and Vegetable Stew with Bone Broth with measured ingredients, 135-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 120 min

Total 135 min

Servings 6

Difficulty easy

Cuisine American

Ingredients

Servings 6

2 lbs grass-fed beef chuck, cut into 1-inch cubes
4 cups unsalted beef bone broth
2 tbsp avocado oil
1 large onion, diced
3 garlic cloves, minced
3 large carrots, peeled and chopped
2 celery stalks, chopped
1 medium sweet potato, peeled and diced
1 cup green beans, trimmed and halved
1 cup mushrooms, sliced
1 can (14.5 oz) diced tomatoes, no salt added
1 tbsp tomato paste
2 tsp fresh thyme leaves or 1 tsp dried thyme
2 tsp fresh rosemary, chopped or 1 tsp dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Powerproteinplates Hearty Paleo Beef and Vegetable Stew with Bone Broth ingredients image

Instructions

Heat avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add beef cubes in batches, browning on all sides without overcrowding. Remove browned beef and set aside.
In the same pot, sauté diced onion for 3-4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook 1 minute to deepen flavor.
Return browned beef to the pot; pour in beef bone broth and diced tomatoes with their juice.
Add thyme, rosemary, bay leaf, salt, and pepper; stir to combine.
Bring stew to a gentle boil, reduce heat to low, cover, and simmer for 1½ hours until beef is tender.
Add carrots, celery, and sweet potato; simmer partially covered for 30 more minutes until vegetables are tender.
Stir in green beans and mushrooms; cook uncovered for 10 minutes until just tender.
Remove bay leaf and adjust seasoning with salt and pepper as needed.
Serve stew garnished with fresh parsley.
Cool leftovers before portioning into airtight containers for meal prep. Refrigerate up to 4 days or freeze for longer storage.