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.
- 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
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!
*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.
Calories: 454kcal | Carbohydrates: 41g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 2084mg | Potassium: 1605mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9001IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 6mg