We love beef stew, but I’ve always loaded mine up with potatoes which leave me feeling overly full. I’m trying to eat fewer starches nowadays and moving towards more of a paleo-style diet (I hate trendy labels, but that is the easiest way I know of to describe the way I want to eat) so I thought I’d change up my recipe a bit to be more paleo-friendly.
This Paleo Beef Stew is a recipe I adapted from a couple that I found online, and we love it so much I’ve already made it twice. My kids beg for the “beef stew with mushrooms” now. SCORE!
I start with a 2-3 pound chuck roast and cut it into cubes. You can buy stew beef, but I find that the pieces are often different sizes and sometimes cut too small. You’re better off with cubes that are about the same size so they cook evenly. I brown them in a stock pot over medium-high heat in bacon fat or lard. Once they are nicely browned on all sides, I pour a quart of hot water into the pot along with a quart of beef stock and a cup of dry red wine and a teaspoon of sea salt, bring it all to a boil, and then cover and reduce to a simmer for 2 hours. This makes it all tender and happy, and the house smells delicious. Yum, yum, yum.
Then I add chopped 4-5 carrots (depending on how big they are) and an 8-oz container of button mushrooms to the pot. I get these at Wegmans, but if you can’t find them, cremini mushrooms will do. I’m not even sure what the difference is, but these are just the perfect size.
I also like to chop up an onion. Bring the pot back to a boil and simmer until they are done, about 30 minutes.
Finally, for a finishing touch, I mix 2 TBSP butter or ghee with 2 TBSP coconut flour until they make a paste and whisk that into the stew.
This thickens it a bit and adds a savory flavor that is the perfect finishing touch!
Then all you need to do is plate it up and serve! This Paleo Beef Stew is a recipe is sure to be a part of your regular recipe rotation!
- 2-3 pound chuck roast, cut into cubes
- 4 cups water
- 1 quart box beef stock
- 1 cup dry red wine such as cabernet sauvignon
- 4-6 carrots, sliced
- 8 oz button mushrooms
- 1 onion, chopped
- salt and pepper to taste
- In large stock pot, brown beef cubes in lard or bacon fat over medium-high heat until evenly browned.
- Add 4 cups water, 1 tsp salt, 1/2 tsp pepper, beef stock and red wine; bring to a boil.
- Reduce heat to low, cover and simmer 2 hours.
- Add carrots, mushrooms and onion to the pot; bring to a boil.
- Reduce heat to low, cover and simmer 30 minutes or until carrots are tender.
- In a small bowl, blend 2 TBSP butter or ghee and 2 TBSP coconut flour into a paste.
- Whisk into the stew and simmer 2-3 more minutes until it’s nice and thick.
- Serve with a side salad.