Paleo Beef Stew with Peas and Carrots
Warm up with a hearty and wholesome Paleo Beef Stew with Peas and Carrots—a satisfying one-pot meal that's perfect for cozy nights. Made with tender, grass-fed beef simmered to perfection in a savory broth infused with garlic, onions, and aromatic spices like thyme and bay leaf, this stew is brimming with flavor. Carrots add natural sweetness, while a touch of arrowroot flour thickens the broth, keeping it gluten-free and paleo-friendly. The final touch of bright green peas and a sprinkle of fresh parsley brings vibrant color and freshness to this nutrient-packed dish. Ready in just over two hours, this stew is a warming, protein-rich comfort food that's as nutritious as it is delicious. Perfect for meal prep or serving a crowd, it's a must-try dinner recipe!
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Recipe Information
Ingredients
- 2 pounds grass-fed beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 3 large carrots
- 1 cup frozen peas
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons arrowroot flour
- 2 tablespoons water
- 0.25 cup parsley
Instructions
Cut the beef stew meat into 1-inch cubes if not pre-cut. Trim off any excess fat.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches without overcrowding, and sear until browned on all sides. Remove the beef and set aside.
Chop the yellow onion and mince the garlic. Slice the carrots into 1/4-inch rounds.
In the same pot, add the chopped onion and garlic. Cook until the onion becomes translucent, about 5 minutes.
Add the carrots and cook for another 3 minutes, stirring occasionally.
Return the beef to the pot. Stir in the beef broth, tomato paste, bay leaf, thyme, salt, and black pepper.
Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 90 minutes or until the beef becomes tender.
Stir occasionally and add a little more broth or water if needed to keep the beef submerged.
In a small bowl, mix the arrowroot flour with 2 tablespoons of water. Stir this mixture into the stew to thicken the broth.
Add the frozen peas and let the stew simmer for an additional 10 minutes.
Roughly chop the parsley and stir it into the stew just before serving for a fresh herb aroma.
Taste and adjust seasonings if necessary.
Serve hot and enjoy your Paleo Beef Stew with Peas and Carrots.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 29.9 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 5332 mg | 113% | |
*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.
