Paleo Beef Stew Recipe
Classic comfort food with a healthy twist! This hearty paleo stew is made with kohlrabi instead of white potatoes, and other nutrient dense ingredients.
Equipment
- Stove top
Ingredients
- 2 lbs beef stew meat
- 2 large kohlrabi (or turnips)
- 3 carrots
- 3 celery stalks
- 1 white onion
- 4 garlic cloves
- 1/3 cup tomato paste
- 1/3 cup red wine
- 6 cups bone broth
- 1 tsp sea salt (optional – if your broth isn't already salted)
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary
- 2 tbsp olive oil
- 3 tbsp cassava flour (optional – to thicken)
Instructions
- In a large soup pot on medium heat, fry your beef stew pieces in olive oil until they start to brown up nicely.
- While your beef is browning, peel and dice up your kohlrabi, carrots, and celery and transfer them into a large bowl.
- Then peel and dice your white onion and garlic cloves.
- Add your diced up onion and garlic to your browned beef. Continue searing until the onions and garlic start browning up as well.
- Then add in your bone broth and use your wooden spoon to scrape all of the browned bits off from the bottom of the pot.
- Next add all of your remaining diced up vegetables as well as your tomato paste, red wine, salt, and pepper.
- Toss in a few sprigs of fresh rosemary. You can pull these out at the end. Or alternatively, dice up your rosemary and add it to the pot.
- Do not add the cassava flour yet. If you want to thicken up your stew, you can do this at the end.
- Bring your pot up to a boil at medium-high heat. Then reduce the heat to a simmer and let your stew cook until all of your vegetables get soft to your liking.
- At the end, if you want to thicken your soup up a bit, mix 3 tablespoons of starch into 3 tablespoons of water. Make sure you get all the clumps out. Then add this into your stew and give it a good stir.
- Turn your stovetop off and continue stirring until your soup has thickened up.
- If you are making this for meal prep, allow your stew to cool on the stove until it is close to room temperature. Then using a soup ladle, evenly distribute it into 6 glass containers. Top them with airtight lids and freeze them. Take them out during the week as needed.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.
Nutrition
Calories: 521kcalCarbohydrates: 20gProtein: 35gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.3gTrans Fat: 0gCholesterol: 105mgSodium: 581mgPotassium: 745mgFiber: 6gSugar: 7g
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