Paleo Beef Stew
This hearty beef stew is packed with tender beef, root vegetables, and a rich, savory broth. It's a comforting and nutritious meal perfect for a chilly evening, adhering to paleo dietary principles.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 730 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 2 pcscarrot, peeled and sliced
- 2 pcscelery stalk, sliced
- 1 pcssweet potato, peeled and cubed
- 4 cupbeef broth, unsalted
- 2 tbsptomato paste
- 1 pcsbay leaf
- 1 tspdried thyme
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
measuring cups · measuring spoons · dutch oven · cutting board · knife
The method
Step by step
- 1
Pat the beef stew meat dry with paper towels and season generously with salt and black pepper.
About 2 min
Cook’s note: Drying the meat helps achieve a better sear.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 3
Brown the beef stew meat in batches, ensuring not to overcrowd the pot; remove browned meat and set aside.
About 10 min
Cook’s note: Browning creates a flavorful crust and adds depth to the stew.
- 4
Add the yellow onion to the pot and cook until softened, about 5-7 minutes.
About 6 min
- 5
Stir in the garlic, carrot, and celery stalk, cooking for another 3-5 minutes until fragrant.
About 4 min
- 6
Add the tomato paste and dried thyme to the vegetables, stirring well and cooking for 1 minute.
About 1 min
Cook’s note: Cooking tomato paste briefly deepens its flavor.
- 7
Return the browned beef to the pot, then pour in the beef broth and add the bay leaf.
About 2 min
- 8
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.
About 1 hr
Cook’s note: Ensure the heat is low enough for a gentle simmer to tenderize the meat.
- 9
Stir in the sweet potato and continue to simmer, covered, for another 45-60 minutes, or until the beef and sweet potato are very tender.
About 50 min
Cook’s note: The sweet potato will thicken the stew slightly as it cooks.
- 10
Remove the bay leaf and taste, adjusting seasoning with additional salt and black pepper if needed.
About 1 min
- 11
Ladle the stew into bowls and garnish with fresh parsley, if desired, before serving hot.
About 1 min
Per serving
Nutrition
- Calories
- 729.6kcal
- Protein
- 54.7g
- Carbs
- 21.3g
- Fat
- 48.3g
- Fibre
- 4g
- Sugar
- 7.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover beef stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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