Paleo Beef Stew with Peas
Warm and hearty, Paleo Beef Stew with Peas is the perfect comfort food makeover for health-conscious eaters. This slow-cooked favorite features tender chunks of beef chuck roast simmered in a rich, savory broth infused with garlic, onion, and fragrant herbs like thyme and bay leaf. Bringing a fresh twist to classic flavors, the addition of coconut oil keeps the stew paleo-friendly, while vibrant peas, carrots, and celery add bursts of color and flavor. Ready in just over two hours, this one-pot wonder is ideal for cozy weeknight dinners or meal prep sessions. Gluten-free, dairy-free, and packed with nutrients, it’s a wholesome dish that will satisfy your cravings while aligning with your paleo lifestyle. Perfect for serving hot and garnished with fresh herbs, it pairs beautifully with cauliflower rice or a simple side salad.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 3 sprigs fresh thyme
- 1 cup frozen peas
Instructions
Cut the beef chuck roast into 1-inch cubes and season with salt and black pepper.
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes to the pot, working in batches if necessary, and brown them on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until translucent.
Add the minced garlic, sliced carrots, and sliced celery. Cook for another 3-4 minutes until the vegetables start to soften.
Return the browned beef to the pot.
Pour in the beef broth and add the tomato paste, stirring to combine.
Add the bay leaf and fresh thyme sprigs to the pot.
Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the beef is tender.
Fifteen minutes before serving, stir in the frozen peas and allow them to cook through.
Should you feel the stew needs more seasoning, adjust with additional salt and pepper to taste before serving.
Remove the bay leaf and thyme sprigs before serving hot.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7027 mg | 306% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 37.5 g | ||
| Protein | 192.0 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5843 mg | 124% | |
*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.
