How to Make a Paleo Version of Classic Beef Stew - dummies

How to Make a Paleo Version of Classic Beef Stew

By Melissa Joulwan, Kellyann Petrucci

Living Paleo doesn’t mean you have to give up your home-style comfort foods. Classic beef stew like this recipe is great for more than just dinner, too. Leftover soups and stews make for a warm, hearty breakfast. Top with poached or fried eggs to add a little extra protein and increase the breakfast quotient.


Preparation time: 30 minutes

Cook time: 2-1/2 hours

Yield: 8 servings

3 tablespoons arrowroot powder (optional)

Generous sprinkle of salt and ground black pepper

2 pounds beef stew meat

2 tablespoons coconut oil

2 medium onions, diced

3 ribs celery, thinly sliced

2 cloves garlic, minced

6 tablespoons tomato paste (half of a 6-ounce can)

1 cup beef broth

1 tablespoon coconut aminos

6 cups water

2 bay leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried thyme leaves

1/2 teaspoon ground paprika

Dash ground allspice

4 large carrots, peeled and cut into 1-inch dice

2 sweet potatoes, peeled and cut into 1-inch dice

Garnish: fresh parsley leaves; extra-virgin olive oil (optional)

  1. In a small bowl, mix the arrowroot powder (if desired) with a generous sprinkle of salt and pepper.

    Place the meat in a large bowl and sprinkle with the arrowroot powder, tossing to coat.

  2. In a large pot or Dutch oven, heat the coconut oil over medium-high heat; add the meat in batches and sear on all sides.

    With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juice. Repeat with the remaining cubes.

  3. In the same pot, sauté the onions, celery, and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 minute.

  4. Add the broth and coconut aminos, scraping up any brown bits at the bottom of the pan. Keep stirring until the mixture starts to thicken.

  5. Put the meat and its drippings back into the pot. Add the water, bay leaves, salt, black pepper, thyme, paprika, and allspice.

    Bring to a boil, and then reduce the heat to simmer with the pot only partially covered for about 90 minutes. Check the pot occasionally and add more broth or water if it gets too dry.

  6. Add the carrots and sweet potatoes to the pot and simmer an additional hour, until the vegetables are tender. Serve immediately.

Per serving: Calories 283 (From Fat 103); Fat 12g (Saturated 6g); Cholesterol 71mg; Sodium 614mg; Carbohydrate 20g; Dietary Fiber 3g; Protein 24g.