Paleo Hearty Beef Stew with Mushrooms
Warm, comforting, and completely paleo-friendly, this Hearty Beef Stew with Mushrooms is the ultimate one-pot meal for cozy nights. Tender chunks of beef chuck roast are perfectly seasoned and browned to lock in rich flavor, while a medley of hearty vegetables—including sweet potatoes, parsnips, and baby bella mushrooms—add depth and natural sweetness. Simmered in a savory beef broth with fragrant thyme and bay leaves, this gluten-free and dairy-free stew is packed with wholesome ingredients and perfect for those following a paleo lifestyle. Ready in just under three hours, this stew is as nourishing as it is satisfying, making it a great dish for meal prepping or serving to guests. Garnished with fresh parsley, it’s a vibrant and hearty bowl of comfort that will delight any palate.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium parsnips, peeled and diced
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons parsley, chopped
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Season the beef with salt and black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until fragrant.
Return the beef to the pot. Add the beef broth, tomato paste, thyme sprigs, and bay leaves. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
Add the diced parsnips and cubed sweet potatoes to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables and beef are tender.
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning as necessary.
Garnish with chopped parsley before serving. Enjoy your Paleo Hearty Beef Stew with Mushrooms warm.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7056 mg | 307% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 51.7 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 597 mg | 46% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 7386 mg | 157% | |
*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.
