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Paleo Beef Stew That Doesn’t Suck

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Cheeky Kitchen
Updated Aug 31, 2017
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100% beef and veggies, this no-cornstarch-added, gluten free hearty beef stew is exactly what you’ve been craving for dinner.

More About This Recipe

  • If you’re new to The Paleo Ways, you may think beef stew sounds like a primal no-brainer. Right? Beef, veggies, broth. What’s not to love? Well, as paleo grain-fearing eaters will tell you, hearty beef stew is usually a no-no. If it’s made with non-responsibly raised meat, thickened with flour or corn starch, or canned, it’s just not going to cut it for a cavehuman diet. (That includes most of granny’s homemade versions.) The mere thought of this sent me into a tither. I CANNOT HAVING YOU LIVING LIFE WITHOUT BEEF STEW! And anyway, what is life without beef stew? These are the sort of existential questions I ache over in my kitchen, before I frantically grab pans and concoct puro brillianco, like this here Paleo Beef Stew That Doesn’t Suck. Now, those of you wiling to sneak-cheat with tapioca powder or arrowroot will be all, like, “What’s the big deal? Just swap the flour for the ‘nuther stuff.” But I wanted to make a version that doesn’t need any sneaky trickage. A beef stew so heart and full of veggietastic glory, that a caveperson could have whipped up this version after hunting and gathering mushrooms and berries. Sans berries. So, buckle up your genetics, folks. Beef stew has officially evolved. This Real Food version is so tasty, you’ll want to share it with your whole clan. Around a campfire. While wearing loincloths. Without the whole campfire and loincloths part.

Paleo Beef Stew That Doesn’t Suck

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 10
  • Ingredients 11
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Ingredients

  • 1 block (6 oz.) grassfed butter or ghee
  • 1 large sweet onion, chopped
  • 2 packages (8 oz.) bella mushrooms
  • 2 celery hearts, chopped
  • 48 oz. (about 6 cups) Progresso™ beef flavored broth or vegetable broth
  • 2 lbs grassfed stew meat
  • 1 lbs sliced carrots
  • 2 teaspoons fennel seeds (optional)
  • 2 tablespoons Worchestershire sauce
  • 6-8 sprigs fresh chopped herbs (rosemary, thyme, sage)
  • Salt and pepper

Instructions

  • Step 
    1
    In a large pot, melt half of the butter over high heat. Cook onion, mushrooms and celery in butter until tender, about 5-7 minutes. Place in a high-speed blender with half of the beef broth and puree until smooth. Return to large pot and turn heat down to medium.
  • Step 
    2
    In a large skillet, heat remaining butter until very hot. Cook stew meat until browned around the edges. Add meat and any remaining butter to the pot. Toss in remaining broth, carrots, fennel, Worchestershire sauce and half of the fresh herbs.
  • Step 
    3
    Cover pot and cook until boiling, then turn heat to medium-low, simmering for 45-60 minutes or until the meat is tender. Season to taste with salt and pepper. Garnish with fresh chopped herbs if desired.

Nutrition

300 Calories
17g Total Fat
25g Protein
10g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
95mg
31%
Sodium
980mg
41%
Potassium
660mg
19%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
9%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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