Paleo Hearty Beef Stew with Vegetables
Warm up with a comforting bowl of Paleo Hearty Beef Stew with Vegetables, a nutrient-packed dish that’s both hearty and healthy. This flavor-rich stew combines tender beef chuck, seared to perfection, with a medley of wholesome vegetables like carrots, celery, turnips, and mushrooms, all simmered in a savory beef broth infused with fragrant herbs like thyme and rosemary. Designed with paleo-friendly ingredients, such as coconut oil for richness and green beans for added vibrancy, this recipe is perfect for those embracing a clean eating lifestyle. Slow-cooked to tender perfection over three hours, this one-pot wonder is brimming with deep, warming flavors, making it an ideal meal for chilly evenings. Garnished with fresh parsley and served piping hot, it’s a robust and satisfying dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium turnip, peeled and cubed
- 8 oz button mushrooms, sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1 cup frozen green beans, thawed
- 2 tablespoons parsley, chopped
Instructions
Season the beef cubes with salt and black pepper evenly. Set aside.
In a large dutch oven or heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the beef cubes in batches, searing each side until browned. Remove the beef and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Stir in the turnip and mushrooms, and continue to cook for another 3-4 minutes.
Add the tomato paste and cook for an additional 2 minutes, stirring constantly to coat the vegetables.
Return the beef cubes to the pot along with any juices. Pour in the beef broth and add the bay leaf, thyme, and rosemary.
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and allow to cook for approximately 2.5 hours, or until the beef is tender and the flavors have melded beautifully.
Add the green beans in the last 10 minutes of cooking, allowing them to heat through.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6883 mg | 299% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 42.3 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 523 mg | 40% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6334 mg | 135% | |
*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.
