I love comfort meals and I get so excited when Fall and Winter time hits and I can start making chili, soups, and this paleo beef stew. Yes, I know, I live in SW Florida, and in the Fall it is still warm here, sometimes it is even still hot. But, that does not stop me. I love the seasonal change because that means it is time to change up my cooking.
Jump to RecipeWhy I love beef stew.
When the rare cool day hits us, this is definitely a go to meal for me. Little prep, long cook time in the oven, big flavor.
Plus, it freezes beautifully, so go ahead and make extra and freeze some for a quick lunch or dinner.
More comfort meals.
Another go to comfort meal is my paleo beef pot roast. It is made in the Instant Pot and is the perfect meal to set up and go about your day. I have to say, my paleo sausage potato kale soup is my most requested soup. I love that it is a one pot meal full of sausage and potatoes and loaded with kale.
Ingredients
- Beef stew meat
- Salt
- Black pepper
- Olive oil
- Ghee
- Onions
- Garlic cloves
- Cassava flour
- Tomato paste
- Red wine
- Beef broth
- Carrots
- Bay leaf
- Fresh thyme
- Fresh parsley
- Potatoes
Directions
- Heat oven to 325 degrees. Season beef with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large Dutch oven or stockpot to medium heat. Add in 1 tablespoon olive oil and 1 tablespoon ghee. Brown 1/2 of the beef stew meat, then remove and set aside. Add in the other 1 tablespoon olive oil and ghee. Brown the second half of the beef.
- Add in the onion and saute’ for 6-7 minutes. Add in the garlic and cook for 60 seconds. Add in the tomato paste and cassava flour. Stir and cook for 1 minutes. Add in the wine and stir, making sure to scrape up bits from the bottom of the pan. Add in beef broth and stir.
- Next, add in the cooked beef stew meat, carrots, bay leaf, thyme, parsley, salt, pepper, and potatoes. Stir to combine all of the ingredients. Cover and cook in the oven for 4 hours.
- Top with fresh minced parsley and ENJOY!
Paleo Beef Stew
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minutesIngredients
2 pounds beef stew meat
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons ghee
1 onion, chopped
2 garlic cloves, minced
1/2 cup cassava flour
1 tablespoon tomato paste
3/4 cup red wine
4 1/2 cups beef broth
6 carrots, peeled and sliced
1 bay leaf
1 1/2 tablespoons fresh thyme (3/4 tablespoon if using dried thyme)
3 tablespoons fresh parsley (1 tablespoon if using dried)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound red or little yellow potatoes, sliced in half or quarters (you can use any kind of potato, just make sure you cut in to bite size pieces)
Fresh minced parsley, to top stew after it is cooked
Directions
- Heat oven to 325 degrees. Season beef with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large Dutch oven or stockpot to medium heat. Add in 1 tablespoon olive oil and 1 tablespoon ghee. Brown 1/2 of the beef stew meat, then remove and set aside. Add in the other 1 tablespoon olive oil and ghee to pan and brown the second half of the beef.
- Add in the onions and sauté for about 6-7 minutes. Add in garlic and cook for 30 seconds. Add in the tomato paste and cassava flour, stir and cook for 1 minute. Add in the wine and stir, making sure to scrape up the bits from the bottom of the pan. Add in beef broth and stir.
- Next, add in the cooked beef stew meat with the juices, carrots, bay leaf, thyme, and parsley, salt, pepper, and potatoes. Stir to combine all of the ingredients. Cover and cook in oven for 4 hours.
- Top with fresh minced parsley.
Notes
- Instant Pot Instructions
- Season beef and saute in instant pot with the ghee. You want to get the meat browned, you can do this in two batches. Add in the potatoes, then the carrots, then add the remaining ingredients, except the cassava flour. DO NOT STIR. By layering the ingredients the carrots will bot get overcooked and mushy.
- Set your instant pot on the meat/stew setting and you are set! Once it is done, release the steam and set to saute. Make your slurry by mixing the cassava flour with some water and making a paste. Pour in to the instant pot and stir while it begins to bubble. This will thicken your stew. Enjoy!
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 1024kcal
- Fat: 64.8g
- Saturated Fat: 23.4g
- Cholesterol: 242mg
- Sodium: 3562mg
- Potassium: 1641mg
- Carbohydrates: 30.2g
- Fiber: 4.6g
- Sugar: 8.5g
- Protein: 70.2g
- Vitamin A: 792.2mcg
- Vitamin C: 20.9mg
- Calcium: 175mg
- Iron: 9mg
- Vitamin E: 3.1mg
- Vitamin K: 108.7mcg
- Thiamin: 0.3mg
- Riboflavin: 0.6mg
- Niacin: 18.9mg
- Vitamin B6: 1.8mg
- Vitamin B12: 4.4mcg
- Folate: 68.6mcg
- Pantothenic Acid: 1.4mg
- Phosphorus: 847mg
- Magnesium: 113mg
- Zinc: 12mg
- Selenium: 65.7mcg
- Copper: 0.6mg
- Manganese: 0.6mg
The smell of this paleo beef stew cooking for hours, just makes me so happy. It is such a comfort to me. This is the perfect meal to double and invite some friends over. Serve with a big salad and you are set. Plus, you can prep this in the morning and let it cook for three hours before your guests arrive. Take out of the oven, let it cool and place in the refrigerator. An hour before you want to serve place back in the oven for 60 minutes.
