Paleo Beef Stew

paleo beef stew
Here’s a great little classic paleo beef stew slow cooker recipe for those of you who strive for convenience. Its very simple to make and all the ingredients compliment each other nicely. The 8 hour slow cooking leaves the grass fed beef very tender, and the sauce ends up rich and flavorful. Feel free to experiment with fresh herbs to really take this stew to the next level.

Prep Time
20 Minutes

Cook Time
510 Minutes

1 Stew

Difficulty Level
Easy (Beginner)

2 lbs. grass fed cubed beef (for beef stew)
2 sweet potatoes (quartered)
1 yellow onion, (chopped)
1 tbsp. bacon fat
6 oz. can of tomato paste
3/4 cup red wine
1/2 cup baby carrots
1/2 cup mushrooms (chopped)
1/2 cup green peas (frozen)
2.5 cups beef broth
3 cloves of garlic (minced)
1 tsp. thyme
1 bay leaf
1 tsp. marjoram
1 pinch of salt

1. In a large saucepan, heat the bacon fat over medium-high heat.
2. Once the pan is searing hot, add the cubed beef to the pan, cook until its brown on all sides. It’s important that you only add the beef once the pan is very hot, this produces a good sear and keeps in the beef’s juicy goodness. Once the meat is ready, place it in your slow cooker.
3. Fry the chopped onions in the saucepan at medium heat for about 5 mins.
4. Add the red wine and tomato paste to the pan with the onions and let it simmer for 3 minutes. Add to the slow cooker.
5. Stir in the remaining ingredients (except the green peas) to the slow cooker.
6. Cook for 8 hours
7. At approximately 7.5 hours, add the green peas to your (delicious smelling) stew.
8. Serve and enjoy!

Servings : 5
Ready in : 530
Course : Main Course
Recipe Type : Dinner, Paleo Recipes

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