Hearty Paleo Beef Stew
Beef stew is a great winter classic and so easy to adapt to the paleo lifestyle. Full of veggies, savory herbs, and an umami sauce this hearty paleo beef stew will have you going back for more.
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
- 2 tbsp olive oil
- 2 lbs stew meat
- 1 large yellow onion roughly chopped
- 8 cloves garlic minced
- 4 ribs celery roughly chopped
- 3 carrots peeled and roughly chopped
- 2 large yukon gold potatoes roughly chopped
- 4 oz bella button mushrooms halved
- 1 tbsp thyme
- 1 tbsp rosemary
- 3 bay leaves
- 3 tbsp tomato paste
- 2 tbsp coconut aminos
- 2 tbsp balsamic vinegar
- 1-2 tbsp tapioca starch
- 4 cups chicken or beef broth
- 1 tsp smoked paprika
- 1 tsp oregano optional
Preheat the oven to 350°F.
Heat oil in a oven safe dutch oven at a medium heat. Pat dry stew meat and add in small batches to the dutch oven and brown each side. Once browned remove from pot and let rest.
Once you have browned all your meat, add your garlic and onion. Saute until onion is translucent, about 3-5 minutes. Add celery, carrots, and potatoes and saute for another 7-9 minutes.
Add rosemary, thyme, bay leaves, smoked paprika, oregano (if you choose to add), and mushrooms to the pot and saute until fragrant.
Once your house starts to smell amazing from the cooked veggies and herbs add all but 1 cup of broth. With the other 1 cup create your slurry by combining the broth with your coconut aminos, tomato paste, balsamic vinegar, and tapioca starch and whisking them together until well combined.
Add your slurry and rested stew meat back into the pot with the veggies. Bring to a boil and simmer for 10 minutes.
Cover with a lid and place the dutch oven in the preheated oven and bake for 1.5 hours until meat is tender. Let rest for 15 minutes and you got yourself an amazing dinner.
Keyword beef, beef stew, paleo, whole30, winter recipes