Paleo Hearty Beef and Beans Stew
Warm, nourishing, and completely grain-free, this Paleo Hearty Beef and Beans Stew is the perfect comfort dish for chilly evenings or meal prep for a wholesome week ahead. Loaded with tender chunks of beef, vibrant green beans, and a medley of aromatic vegetables like carrots, celery, and onion, this stew is slowly simmered in a rich, homemade beef broth infused with thyme and bay leaves for deep, hearty flavors. A quick sear on the beef locks in flavor, while simmering low and slow ensures melt-in-your-mouth tenderness. Finished with a fresh sprinkle of parsley, this paleo-friendly recipe is as nutritious as it is delicious, making it a standout choice for those following a grain-free or clean-eating lifestyle. Perfect for cozy nights, this one-pot wonder checks all the boxes for a satisfying and healthy meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Beef stew meat, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 3 stalks Celery stalks, sliced
- 1 pound Green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons Tomato paste
- 4 cups Beef broth, preferably homemade
- 2 Bay leaves
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Parsley, chopped
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper, then add them in batches to the pot, searing until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another minute.
Add the sliced carrots and celery to the pot, cooking and stirring occasionally for about 5 minutes.
Return the seared beef to the pot. Add the green beans and tomato paste, stirring well to combine all ingredients.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot to incorporate the fond into the stew, which adds flavor.
Add the bay leaves and thyme leaves. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
Remove and discard the bay leaves. Stir in the chopped parsley before serving.
Taste and adjust seasoning as needed before serving hot.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 34.7 g | ||
| Protein | 205.6 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5487 mg | 117% | |
*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.
