Paleo Spicy Beef and Vegetable Stew
Warm up with a hearty and wholesome Paleo Spicy Beef and Vegetable Stew, the perfect combination of bold flavors and nourishing ingredients. This comforting stew features tender beef chuck simmered to perfection alongside a colorful medley of sweet potatoes, carrots, bell peppers, and celery, all infused with smoky chipotle chili powder and paprika for a flavorful kick. Fire-roasted tomatoes and Paleo-friendly beef broth create a rich, savory base, while fresh herbs like parsley add a burst of freshness. Ready in under two hours, this gluten-free and dairy-free dish is an ideal one-pot meal for cozy weeknight dinners or meal-prepping for the week. Serve it straight from the pot with a garnish of parsley for a satisfying, flavor-packed experience!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 3 medium carrots (sliced into rounds)
- 2 celery stalks (sliced)
- 1 large bell pepper (diced, any color)
- 1 medium sweet potato (peeled and cubed)
- 14.5 ounces fire-roasted diced tomatoes (no added sugar)
- 4 cups beef broth (low sodium, Paleo-friendly)
- 2 tablespoons tomato paste (no added sugar)
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef cubes to the pot in batches (do not overcrowd) and sear them on all sides until browned, about 3-4 minutes per batch. Remove beef and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the diced onion to the pot and sauté for 3-4 minutes, until translucent.
Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
Stir in the carrots, celery, bell pepper, and sweet potato. Cook for 5 minutes, stirring occasionally.
Return the beef to the pot and add the fire-roasted diced tomatoes, beef broth, and tomato paste. Stir well to combine.
Add the chipotle chili powder, smoked paprika, dried thyme, sea salt, and black pepper. Mix thoroughly.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, or until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 45.5 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 6138 mg | 131% | |
*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.
