Paleo Beef Hot Pot
Warm, hearty, and packed with nourishing ingredients, this Paleo Beef Hot Pot is the ultimate comfort food that aligns perfectly with a clean-eating lifestyle. Tender chunks of beef chuck roast are slow-simmered with sweet potatoes, carrots, mushrooms, and kale, creating a rich and flavorful dish brimming with wholesome vegetables. Enhanced by a savory broth infused with balsamic vinegar, tomato paste, and fresh thyme, this one-pot recipe is perfect for meal prep or feeding a crowd. With a generous cook time ensuring melt-in-your-mouth beef and perfectly tender veggies, this gluten-free, dairy-free hot pot is a cozy, nutrient-dense option for those following Paleo or Whole30 diets. Ideal for chilly evenings, it’s a satisfying, nourishing meal that’s hearty enough to please any palate!
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp coconut oil
- 2 medium onions, sliced
- 2 large carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 large sweet potatoes, peeled and cubed
- 8 oz mushrooms, sliced
- 2 cups kale, chopped
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat them dry with paper towels to help with browning.
Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches to the pot, browning them on all sides. Remove the beef to a plate and set aside.
In the same pot, add the remaining tablespoon of coconut oil and reduce the heat to medium.
Add the sliced onions and cook for about 5 minutes until they begin to soften.
Add the chopped carrots, celery, and minced garlic to the pot, stirring occasionally, and cook for another 5 minutes.
Pour in the beef broth, then stir in the tomato paste and balsamic vinegar.
Return the browned beef and any accumulated juices to the pot.
Add thyme, salt, and pepper, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 hours, stirring occasionally.
Add the cubed sweet potatoes and sliced mushrooms to the pot. Stir well to combine.
Continue to simmer, covered, for an additional 1 hour until the vegetables are tender and the beef is cooked through.
About 10 minutes before serving, stir in the chopped kale and let it wilt in the hot pot.
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
