Paleo Beef Stew is chock full of tender beef, savory veggies, and hearty potatoes. Simmered low and slow in a rich, beefy broth, this perfectly warm and comforting one-pot meal is both gluten-free and Whole30 compliant.
Imagine melt-in-your-mouth bites of stew meat, tender carrots and onions, and creamy potatoes in a smooth and insanely flavorful broth. You get all of that and more in this Paleo Beef Stew recipe!
This cleaned-up variation and Whole30 compliant meal is just as delicious, comforting, and crowd-pleasing as a classic beef stew. You won’t find any complicated ingredients in here either - just great flavors and simple paleo-friendly staples!
The best part is you can make this paleo beef stew on the stove, in a slow cooker, or in the Instant Pot. Each method is super easy and mostly hands-off, meaning this isn’t a recipe you’ll need to babysit!
Craving more comforting and hearty paleo meals? Then you’ll need to try my Whole30 Meatloaf, Cream of Mushroom Pork Chops, and Baked Paleo Meatballs as well!
Recipe features
- Packed with protein and nutrient-dense ingredients to keep you feeling full and satisfied.
- Gluten free, dairy free, Whole30, and just plain delicious!
- An easy and healthy make-ahead dinner for those busy days.
Ingredient notes:
- Stew meat - Stew meat is typically cubed chuck roast. You should be able to find it pre-cubed or you can cook a different cut (like boneless short rib, or brisket) and cut it yourself. Try to avoid leaner, pricier cuts (like sirloin) as they tend to become tough and chewy when cooked low and slow.Â
- Coconut aminos - This is a gluten free and low-sodium alternative to soy sauce. If you can’t find coconut aminos, use gluten free soy sauce or liquid aminos (although not paleo) instead.
- Beef broth - Or use homemade bone broth or chicken broth instead. If using storebought broth, be sure the ingredients are paleo compliant.
- Vegetables - Aromatic onions and carrots are staples in classic beef stew. You could also add chopped celery, mushrooms, turnips, and cabbage.
- Russet potatoes - Yukon gold and fingerling potatoes work well to make a thick, creamy beef stew.
Step-by-step instructions
Step 1: Sear the beef. Season your beef on all sides with salt and black pepper. Heat the olive oil in a large pot or dutch oven over medium heat and add the beef. Sear on all sides for about 8 minutes, then use a slotted spoon to remove it and set it aside.
Step 2: Sauté the veggies. Next, add the onion, carrots and garlic to the pot, then sauté them for 5 minutes before adding in the tomato paste, salt and oregano and cooking for 2 more minutes.
Step 3: Simmer the beef. Return the beef to the pot and add the bay leaf, beef broth, water, and coconut aminos. Bring the mixture to a boil and then lower the heat to a simmer. Cover the pot and simmer until the beef is soft and tender, about 45 minutes.
Step 4: Add the potatoes. Last, add the potatoes to the pot. Bring the liquid back up to a boil once more, then lower the heat and simmer until the potatoes are fork tender, about 15 minutes. Remove the bay leaves and enjoy!
Expert tips and FAQs
- This paleo stew isn’t limited to beef. Try it with pork, lamb, or venison shoulder instead. What’s most important is that you cut the meat into evenly sized cubes so everything cooks at the same time and temperature.
- Use regular beef broth or beef bone broth. The added collagen in bone broth is a plus, as well as the layers of flavor!
- Is your stew not thick enough? To thicken the beef stew, whisk together 2 tablespoons of arrowroot flour or tapioca starch with 2 tablespoons of warm water. Stir the starch mixture into the stew in the last few minutes of cooking.
- To lower the carbs, swap the potatoes for another root vegetable like rutabaga or celery root.
How do you make this recipe in the slow cooker?
Sear the beef in a skillet on the stove and then add it to the slow cooker along with the broth and bay leaf. Cover with a lid and cook on High for 1 to 1.5 hours. Afterward, add the remaining ingredients and continue cooking on High for 2 to 3 hours or on Low for 4 to 5 hours.
How do you make paleo beef stew in the Instant Pot?
First, set your Instant Pot to Saute Mode and brown the beef on all sides in oil. Deglaze the pot with coconut aminos and then add the remaining ingredients. Close the lid, make sure the valve is sealed, and set your Instant Pot to cook on high pressure for 20 minutes. When the time is up, manually release the pressure, carefully remove the lid, and enjoy!
Storage
Hearty beef stew is an easy dish you can make ahead of time and enjoy throughout the week. Feel free to double the recipe to refrigerate some for now and freeze the rest for later.
- Refrigerator - Let your stew cool completely, and then store it in an airtight container for 3 to 4 days. Reheat over medium-high heat until warmed through.
- Freezer - Transfer the cooled stew to a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.
More paleo soups and stews
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Paleo Beef Stew
Ingredients
- 1 lb. stew meat
- 1 tablespoon olive oil or more
- salt and pepper
- 1 yellow onion chopped
- 1 ½ cups baby carrots whole or chopped
- 4 garlic cloves chopped
- 2 tablespoon tomato paste
- ½ teaspoon oregano
- ½ teaspoon salt
- 32 oz. beef broth
- 1 cup water
- 3 tablespoon coconut aminos
- 2 bay leaves
- 2 russet potatoes peeled and diced
Instructions
- Season the beef with salt and pepper on all sides. Heat olive oil in a large pot or dutch oven over medium heat, then add the beef and pan-sear it for 8 minutes; use a slotted spoon to remove the beef and set it aside.
- Next, add the onions, carrots, and garlic and sauté for 5 minutes; then, add the tomato paste, salt and oregano and cook for 2 more minutes.
- Add the beef back into the pot, then pour in the broth, water, coconut aminos and bay leaves and bring the mixture to a boil. Cover, reduce heat to a simmer and simmer until the beef is tender, about 45 minutes.
- Last, add the potatoes, bring the soup back to a boil, then reduce to a simmer, cover and cook until the potatoes can easily be pierced with a fork, about 15 minutes.
- Distribute into bowls, add more salt and pepper to taste and enjoy!
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