Made with nutritious grass-fed beef, carrots, celery and mushrooms, this homemade paleo beef stew recipe is hearty thick and a little spicy. Hands down the best beef stew you’ll ever make!
Cold night. Glass of red wine. Ugg boots. Game of Thrones. Hearty paleo beef stew. Bliss!
Everyone has their favourite beef stew recipe and this is mine. You might not have all of the ingredients on hand but it’s totally okay to skip or swap some of them. I often make a slight variation of this recipe anyway, depending on what I have in the fridge so think of it as a template to work from.
I eat this beef stew by itself, kind of like a thick soup, but you can also make a side of cauliflower rice or some steamed greens on the side. Note, the flavour of the stew will develop even further overnight so leftovers are fantastic!
PALEO BEEF STEW INGREDIENTS
I often use a cheaper cut of beef and slow-cook this stew for a few hours until the meat is succulent, tender and breaking apart. This time, I used beef scotch fillet as it was on special. A scotch fillet is basically rib-eye fillet without the bone and it will cook in half the time. For a cheaper version of this stew, use something like a beef skirt, chuck or rump roast, but make sure to add an extra hour to Part 1 cooking time (this is noted in the recipe below).
Personally, I think that what makes a good beef stew is the quality of the beef. This being a paleo beef stew, I strongly recommend using grass-fed meat if you can afford it. Go for the cheaper cut (as described above) but splurge on the source of the meat. Grass-fed beef is more nutritious, tastes better and you’ll be supporting better farming practices.
I like to add a little kick to my stew, so you will notice an addition of chilli and a few other ingredients that mingle together to create magic in the pot. I encourage you to try the recipe as is but if you omit things like star anise or fennel seeds, it will still work out well.
And finally, I use a little dry sherry in this recipe and you might think, ‘Who has sherry in their house?’. Well, you should! Get yourself a little bottle of decent dry sherry and use it in stews, casseroles and sauces to add depth and complexity. If not, go without or add a little red wine.
A NOTE ON USING BUTTER
If avoiding dairy, replace the cream with 1 tablespoon of butter or ghee. I realise butter is dairy but it’s 90% fat with little milk solids left; ghee is almost 95% fat, with hardly any milk solids left. Unless you’re super sensitive to all dairy, butter is usually well-tolerated and it’s pretty nutritious! Of course, you can go without and the stew will still turn out amazing, maybe not as rich.
CAN I FREEZE THIS BEEF STEW?
Yes, this stew freezes really well. Keep in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months. Defrost overnight in the fridge and reheat well. More freezer-friendly meals.
MORE HEARTY BEEF RECIPESPrint
Comforting dinner calls for this hearty paleo beef stew made with nutritious grass-fed beef, veggies and warm spices. Serve as is or with a side of cauliflower rice or steamed greens.
- 1 tablespoon coconut oil or olive oil
- 1 large brown onion, diced
- 1 small red chill, diced finely
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- About 1 kg / 2 lb grass-fed beef scotch fillet or rump steak, diced into 2-cm cubes (see notes)
- 1/2 cup red or white wine
- 1 tablespoon coconut aminos or Tamari gluten-free soy sauce
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 cup dried porcini mushrooms (optional but delicious)
- 2 large garlic cloves, diced
- 2/3 teaspoons ground nutmeg
- 30 ml dry sherry, optional (that’s about 1 shot glass; dry port can also be used)
- 3–4 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 1/4 teaspoons fennel seeds
- 1 fresh rosemary sprig (or 1 teaspoon dried rosemary)
- 1 star anise
- 1 litre / 4 cups of good quality beef stock or bone broth
- 2 medium carrots, peeled and sliced
- 2 celery sticks, peeled and sliced
- 1 medium sweet potato, peeled and diced
- 5–6 fresh button mushrooms, sliced
- 1.5 tablespoons tapioca flour or arrowroot flour (to thicken the stew)
- 2 tablespoons heavy, thick cream OR 1 tablespoon of butter (optional)
- Heat coconut oil in a heavy casserole pot and add the onion. Cook for 5 minutes, stirring a few times, until softened, then add the salt, chilli (if using) and pepper. Stir through.
- Add the beef and cook until the meat colour changes to desaturated red, about 5 minutes. Stir a few times.
- Add the wine, coconut amigos or Tamari sauce, apple cider vinegar (or lemon juice), dried mushrooms, garlic, sherry, thyme, fennel seeds, rosemary, star anise and nutmeg. Pour in the stock, stir and bring to a boil.
- Cooking part 1. Cook with a lid on, on low heat, for 1 hour 15 minutes. If using a cheaper, tougher cut of beef, increase the time to 2 hours and 15 minutes.
- Cooking part 2. After 1 hour and 15 minutes, add the carrots, celery, sweet potato, fresh mushrooms and cook with the lid on for 10 minutes. Then, remove the lid and cook uncovered, over medium heat for 15 more minutes. This will start the process of evaporation and thickening of the stew liquid.
- Finally, add a few tablespoons of the stew liquid to a cup. Add and whisk the tapioca or arrowroot flour until dissolved. Add the dissolved tapioca liquid back to the beef stew and stir. The stew will thicken. Add the cream (or butter) and stir through until glossy. Remove from heat and serve with a side of green vegetables or cauliflower rice.
You can use cheaper cut of beef for stewing. Increase cooking time in Part 1 as noted.