Paleo Beef Stew
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.
Servings: 6
Ingredients
- 2 lb. stew meat
- 2 tbsp olive oil or more if needed
- salt and pepper
- 1 yellow onion chopped
- 2 cups baby carrots whole or chopped
- 6 garlic cloves chopped
- 3 tbsp tomato paste
- 1 tsp oregano
- 1 tsp salt
- 64 oz. beef broth
- 2 cups water
- 1/3 cup coconut aminos
- 2 bay leaves
- 4 russet potatoes peeled and diced
Instructions
- Season the beef with salt and pepper on all sides. Heat 1 tablespoon of 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 remaining olive oil, 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 1 hour and 15 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 10-15 minutes.
- Distribute into bowls, add more salt and pepper to taste and enjoy!
Video
Notes
*Calories are per serving and are an estimation
*Storage: store leftovers in a sealed container in the refrigerator for 3-4 days; reheat in a large saucepan over the stove.
Nutrition
Calories: 434kcal | Carbohydrates: 36g | Protein: 41g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 2007mg | Potassium: 1497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6016IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 6mg
