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Beef Stew

Beef Stew

Beef stew is a hearty, warming meal that you can count on to fill your belly and feed your soul. It just feels good after a long day, and it is super easy to make a Paleo version by simply omitting the “standard” flour and letting the simmering vegetables play their respective parts. For example, rutabaga. How often do you get to add that relatively unknown vegetable into your life?

Rutabagas aren’t winning any popularity contest, yet they are extremely beneficial for your health and they happen to taste amazing too – like Brussels sprouts you just need to know how to cook them the right way. They are a great source of manganese (which will reward you with plenty of energy), Vitamin B6, Vitamin C and potassium, and they also happen to be from the cabbage family which is known for hosting cancer-fighting compounds.

Stews are extremely versatile and you can always use up the vegetables you have on hand. If you have an extra squash, then toss that in as well, a splash of red wine adds a special undertone of flavor, and a couple of chopped celery stalks definitely fit in the mix – all vegetables have a place in a pot of stew. To boost the nutrition of the meal, you will also want to add a few cups of beef stock to your stew, making sure that you always have some on hand in your Paleo kitchen!

Beef Stew Recipe

Serves: 4Prep: 25 minCook: 50 min
Notice

Protein: 61g / %

Carbs: 31g / %

Fat: 15g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 1/2 lbs. boneless beef chuck, cubed
  • 2 sweet potatoes, diced
  • 8 oz. mushrooms, sliced
  • 4 to 5 carrots, sliced
  • 1 rutabaga, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 3 cups beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Beef Preparation

Preparation

  1. Season the beef cubes to taste with salt and pepper.
  2. Melt the cooking fat in a large stew pot over medium-high heat.
  3. Brown the beef on all sides, 1 to 2 minutes per side.
  4. Add tomato paste and beef stock, stir everything until well mixed.
  5. Add all the remaining ingredients, and season to taste.
  6. Bring everything to a light boil, adjust heat to low, cover and simmer 40 to 45 minutes.
  7. Give the stew a good stir, adjust the seasoning if necessary and serve.