Anti-Inflammatory Beef Chuck Stew | Kevin Wagonfoot
I’ll be honest—when I first heard “anti-inflammatory stew,” I thought someone was trying to sell me a bowl of sadness. Turns out I was dead wrong. This beef chuck stew is exactly the kind of food that makes me feel good without making me feel like I’m on a diet, which is really the whole point, isn’t it?
The beauty of this one is that it’s a set-it-and-forget-it kind of meal. I throw everything in a pot, let time do the heavy lifting, and a few hours later I’ve got something that tastes like real food—because it is.
Why This Works for Anti-Inflammatory
The magic here isn’t any single ingredient; it’s the combination. You’ve got omega-3 rich beef, turmeric and ginger doing their thing, plus a pile of colorful vegetables that actually make sense together. I’m not a nutritionist, and I won’t pretend to be, but I know that when I eat like this consistently, I feel sharper and move easier. That’s what matters to me.
From the cookbook
Anti-Inflammatory Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Anti-Inflammatory Beef Chuck Stew
Warm up with a hearty bowl of Anti-Inflammatory Beef Chuck Stew, which features tender beef, nourishing vegetables, and aromatic spices. This stew is not only comforting but also packed with anti-infl
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 medium potatoes, cubed
- 1 can (14.5 oz) diced tomatoes, no salt added
- 4 cups low-sodium beef broth
- 1 tbsp olive oil
- 1 tsp turmeric powder
- 1 tsp black pepper
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and garlic; sauté until the onion is translucent, about 5 minutes.
- Add the beef chuck cubes to the pot, browning them on all sides for about 8-10 minutes.
- Stir in the turmeric powder and black pepper, mixing well to coat the beef.
- Add the carrots, potatoes, diced tomatoes, and beef broth to the pot. Bring to a boil.
- Reduce heat to low, cover, and let simmer for about 1.5 hours, or until the beef is tender.
- Taste and adjust seasoning before serving.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip browning the beef first. I know it's an extra step, but it builds flavor that no amount of simmering can fix later.
- Go low and slow with your heat. A gentle simmer for two to three hours beats a rolling boil every time—your meat stays tender and your kitchen smells incredible.
- Make a double batch and freeze half. Future you will be grateful on nights when cooking feels like too much work.
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