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Paleo Beef Stew

Posted on Dec 10, 2014 | 3 comments

Paleo Beef Stew

Paleo Beef Stew

Nothing can compare to tucking into a bowl of hot Paleo Beef Stew after being out in a blustery storm. Spent a lot of time getting this recipe just right for you guys. I know I enjoy making stews often during the colder months of winter. Here’s hoping you do too.


The cut of beef you use to make this Paleo Beef Stew can vary depending on what you can find. Since we will use a slow cooker/crock pot, we can save a bundle by using traditionally tougher cuts of meat like: chuck, flank, brisket, rump, round. Stock up when any of these go on sale. Cut them into chunks, then stash them in the freezer. When the next storm hits, you can hunker down at home and already have everything you need for a healthy, filling paleo dinner.


Ask the butcher to help you by cutting a large piece of meat into chunks for your Paleo Beef Stew. This saves you time and makes for fast prep. They are expert meat cutters, and have much sharper knives than we do. They’ll be happy to do this for you, so don’t be afraid to ask.


In this paleo recipe, I went beyond the traditional vegetable medley that is found in most stews. With this Paleo Beef Stew, you can rest assured you are getting a good portion of vitamins A, B, C, beta-carotene, potassium and protein. Also, if you go all out, and make it using your own Paleo Bone Broth, you will benefit from all the gut, joint and brain healing properties contained in that as well. Come on, take the plunge. You know it’s time you finally tried making your own bone broth.


 Paleo Beef Stew

Paleo Beef Stew

1 hour into cooking on high

  • Prep time:  45 minutes
  • Cook time:  varies using crock pot (3-5 hours)
  • Servings:  8 generous


  • 3 pounds beef meat, cut into chunks (I like them to be around 1 1/2 inch cubes)
  • 1/2 cup tapioca or arrowroot starch
  • 4 TBS. bacon fat, duck fat, beef tallow, olive oil or your oil of choice (I use half bacon and half olive oil)
  • 1 medium yellow onion, chopped
  • 1/4 cup fresh chives, chopped
  • 4-5 cloves of garlic, minced

    Delicata Squash

    delicata squash

  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 2 cups frozen sliced okra
  • 2 cups rutabaga, peeled, cubed
  • 2 medium delicata squashes, skin on, seeds removed, cut in quarters length-wise, then slice in quarter rounds
  • 16 oz. (or whatever is close in a can) bone or beef stock/broth
  • 3/4 cup dry red wine (using wine is optional, if you don’t use the wine, add this much more broth)
  • 1 TBS. dried parsley
  • 2 tsp. thyme
  • 2 tsp. marjoram
  • 2 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. all spice
  • 1/2 tsp. ground black pepper


(Payton’s Paleo 30 Day Challenge friendly)

1) Sprinkle out chosen starch onto a 9 x 13” baking dish. Toss the meat chunks into the starch-sprinkled dish and dredge to coat them well with the starch.

2) Melt your oil of choice over medium heat in a large frying pan. Sauté the starch-coated meat until it is golden brown on all sides, stirring and turning often. Place browned meat pieces in a crock-pot.

3) Add all other ingredients to the crock-pot. Mix well, and cover.

4) Choose the crock-pot time that works best for you, here are times to start with.


NOTE: After my reader’s and friend’s test cooking feedback, it seems that there can be some differences in how hot one slow-cooker gets compared with another, so, start checking your stew’s consistency at the following times, and continue cooking longer if you desire a thicker consistency.


         – On low heat: 5 hours

         – On medium heat: 4 hours

         – On high heat: 3 hours


I serve my Paleo Beef Stew with toasted chunks of my Paleo Seeded Bread.


Paleo Beef Stew



Join the conversation and post a comment.

  1. Payton

    My friend Nanette gave me this feedback:
    “Made this on Sunday with a couple of modifications to cut down on the fat and loved it. Very filling and tasty. I didn’t dredge the meat in any starch. I browned some lean stew meat in just a little olive oil then drained off all the fat before adding it to the crockpot. I also cut the salt in half. While it was salty enough for me, my family did have to add salt to their plate. Since I rarely eat beef.”

    Thanks for sharing with us Nanette!

    ~ Payton

  2. Megan s

    My son, 7 years old, makes requests for this weekly!!
    Thank you for such a fantastic meal my kid loves!

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