This paleo beef stew is a hearty meal that feeds a crowd. Cooked low and slow in the oven, you're rewarded with a smooth and velvety sauce, tender meat, and flavorful veggies for the perfect winter meal.
Soups and stews, especially ones that get made in a single pot, are my jam in the wintertime.
I say "wintertime" like that's a thing we have here, except it isn't. It's November 9th and it's 80 degrees. But I still like to pretend, when the humidity goes away a bit, that I can eat a warm and cozy meal and call it wintertime.
My favorite fall and winter soup is my Curried Sweet Potato Soup, but I also have a soft spot for Turkey Pumpkin Chili. And now, I think I might be in love with this paleo beef stew.
What goes in paleo beef stew
Beef, obvi. Your cut of meat matters, which we'll discuss in a minute.
Vegetables include onions, garlic, white sweet potato, and carrots.
It's no secret that I'm all about finding every shortcut I can. Most of the beef stew recipes I could find all called for carrots - but they wanted them peeled and chopped.
Orrrrr could I just take some already "peeled" and "chopped" carrots and throw them in the pot? Why yes, yes I can. And so can you.
You will still have to peel the potato and chop it - but that's pretty simple.
The sauce is comprised of some spices, beef broth (I use this one for maximum flavor), dry red wine, and water.
If you're a paleo purist or are on a Whole30 and can't cook with wine right now, you can make up the volume of the wine with half beef broth and half water. It won't have quite the same depth of flavor, but it will work!
Last but not least, you'll need some cassava flour. This is my favorite option for thickening stews and soups because it doesn't get gummy the way tapioca starch and arrowroot powder do.
There is truly an entire science behind all the alternative flours and how they work, and you can read more on that in my post here if you're interested.
I haven't tried any other subs in this stew, so I can't guarantee results from other flours. (All purpose flour would work fine if you're not gluten free.)
Dutch ovens are...awesome
The dutch oven is a wicked kitchen tool. The secret here is that it can go from stovetop to IN the oven, without switching pans.
You don't need a fancy one to get good results - Lodge and Amazon both make completely reasonable options. Here's the Lodge one I like on Amazon and the Amazon brand option too.
Check the different colors because pricing varies and you can sometimes get a deal on another color!
For so many recipes, you can brown the meat, get everything cooking, then stick it in the oven. It's like a DIY crockpot, I think. (I've had mixed results with using my Instant Pot as a crockpot, and this is a much better option.)
I'm eyeballing this Dutch Oven Roasted Red Curry Chicken from I Heart Umami and these Dutch Oven Peach + Maple Chicken Thighs from Perchance to Cook for my next dutch oven meals - YUM!
Plus, dutch ovens come in so many beautiful colors and look so good displayed on a shelf in the kitchen or left out on the stovetop.
How to make paleo beef stew
Starting with the right cut of meat is essential to the success of this paleo beef stew. You're looking for a chuck roast, or if that's not available, a top round roast. Steer clear of anything labeled "stew meat" - I promise it will not get tender no matter how long you cook it.
Begin by removing any large chunks of fat that are easy to get to, but don’t overdo it with the trimming, as the fat helps make the beef tender.
Cut the beef into 1-2" chunks and season with salt and pepper. (Salt and pepper not pictured because I am a dum dum - but don't skip this step!)
Next you're going to brown the meat in batches. You want to make sure that you give each piece it's own space. Don't crowd them!
Heat a tablespoon of the oil in a dutch oven or heavy soup pot, then sear the meat on both sides.
Give it a few minutes to form a nice brown crust before flipping with tongs - this seals in the flavor and makes the meat even more tender.
After browning each batch, remove to a bowl and move on to the next batch.
This step can be a bit time consuming, but it's worth it, I promise!
Once you've browned all the meat, add the onions, garlic, + balsamic vinegar. Use the balsamic vinegar to deglaze the pan.
It will loosen all the brown bits on the bottom and allow you to scrape them off and mix them in.
FLAVOR!
Cook until the onions become tender and translucent, then add the tomato paste and cook 2-3 minutes more.
Add the beef (with all it's juices!) back to the pan, sprinkle with the cassava flour, and stir until it all dissolves.
Add the beef broth, wine, water, bay leaf, thyme, parsley, salt, and pepper. Stir until combined and liquid is covering everything in the pot.
Place the lid on the pot and put in the preheated oven for 2 hours.
After 2 hours, remove from the oven and add the bag of baby carrots and the peeled and cubed sweet potatoes.
Stir to combine well, then return the pot to the oven for 1 hour more.
(I know. The wait for this paleo beef stew is excruciating. But trust me - it is worth it!)
Remove from oven and check to make sure carrots and potatoes are tender by piercing with a fork. If it slides through easily, they are done!
Spoon into bowls and serve immediately, or allow to cool and store in the fridge.
This stew's flavor improves after a day or two, so don't be afraid to make it early!
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Recipe
Winter Warmer Paleo Beef Stew
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
This paleo beef stew is a hearty meal that feeds a crowd. Cooked low and slow in the oven, you’re rewarded with a smooth and velvety sauce, tender meat, and flavorful veggies for the perfect winter meal.
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoon avocado oil (or other high heat cooking oil)
- 1 large yellow onion
- 5 cloves garlic
- 2 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- ¼ cup cassava flour
- 1 ½ cups dry red wine
- 2 cups beef broth
- 1 ½ cups water
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1 pound baby carrots
- 1 pound white sweet potato
Instructions
- Preheat the oven to 325° and set the rack to the lower middle position.
- Pat the beef dry and season with the salt and pepper.
- In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown the meat in 2-3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs - see photos.)
- Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
- Add the tomato paste and cook for a minute more.
- Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
- Add the wine, beef broth, water, bay leaf, thyme, and parsley. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
- Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
- Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
- Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
Notes
This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a350°Foven.
Chuck roast is the preferred cut for this recipe - you want it to have a nice marbling. If chuck roast is not available, top round roast will work as well!
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 455Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 94mgSodium: 974mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 31g
I may earn a small commission off purchases made through affiliate links in this post from Amazon and other sellers. This helps me continue to run the blog and keep providing you fresh content. Thank you for your support!
