Paleo Hearty Beef Roast Stew
Warm up your soul with this Paleo Hearty Beef Roast Stew, a rich and satisfying one-pot meal that's as nourishing as it is flavorful. Featuring tender chunks of seared beef chuck roast, sweet potatoes, and parsnips, this stew is loaded with wholesome vegetables and infused with the earthy aromatics of fresh thyme, rosemary, and garlic. Simmered low and slow in savory beef broth, every bite is packed with melt-in-your-mouth goodness and natural sweetness from root vegetables. Perfect for cozy dinners, this paleo-friendly recipe is free of dairy, grains, and processed ingredients, making it ideal for clean eating or a whole-food lifestyle. Serve it steaming hot and garnish with fresh parsley for a comforting dish that will keep you coming back for more! Keywords: paleo beef stew, hearty beef roast, grain-free stew, slow-simmered beef stew, whole30 dinner.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large yellow onion
- 4 medium carrots
- 3 medium celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 large sweet potatoes
- 3 medium parsnips
- 2 tablespoons fresh parsley
Instructions
Trim the beef chuck roast of any excess fat and cut it into 1.5-inch cubes.
Season the beef cubes with salt and black pepper evenly.
In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium-high heat.
Add the beef cubes in batches to avoid overcrowding, and sear them on all sides until they are browned. Remove the beef from the pot and set aside.
Peel and chop the yellow onion into small pieces. Slice the carrots and celery into 1/2-inch chunks. Mince the garlic cloves.
Add the onion, carrots, and celery to the pot, and cook for about 5 minutes until the vegetables start to soften.
Stir in the garlic and tomato paste, cooking for an additional 1-2 minutes until the garlic is fragrant.
Pour the beef broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom for added flavor.
Return the beef to the pot. Add the bay leaves, fresh thyme, and fresh rosemary, stirring everything together.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for approximately 2 hours, or until the beef becomes tender.
While the stew is simmering, peel and chop the sweet potatoes and parsnips into bite-sized pieces.
After the 2-hour mark, add the sweet potatoes and parsnips to the pot. Stir well, cover again, and continue to cook for an additional 30-45 minutes until the vegetables are tender.
Remove the bay leaves and any woody herb stems from the pot. Adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving hot.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 9778 mg | 425% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 56.8 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 6015 mg | 128% | |
*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.
