Nothing says comfort food on a cold night like this paleo beef stew! It’s perfect on chilly nights when you’re craving something warm, hearty, rich, delicious and most importantly healthy.
Remember stews are meant to be rustic so don’t spend too much time making sure everything is exactly the same size or shape. Just give a rough chop and toss into a pot. I find taking the extra step to brown your meat and vegetables gives an extra burst of flavour. We’ve kept this stew starch free, however we added a secret ingredient to help slightly thicken the stew as well as give it loads of umami flavour – dried portobello mushrooms!
Paleo Beef Stew
- 1 cup dry portobello mushrooms
- 3 tbsp olive or avocado oil
- 2 lbs beef strewing meat, cut into 1 inch cubes and patted dry with paper towels. This allows the beef to brown perfectly.
- 1 onion, roughly chopped
- 1 garlic clove, minced
- 3 carrots peeled, roughly chopped
- 3 celery stalks, roughly chopped
- 1 cup squash - buttercup or butternut, roughly chopped
- 1 cup green beans
- 1/3 cup tomato paste
- 5 cups beef broth
- 1 tsp thyme
- salt/pepper to taste
- Grind the dried portobello mushroom in a high speed blender and set aside.
- In a large pot on medium high heat add 3 tbsp of olive or avocado oil.
- Once heated add the beef and brown on all sides. You’ll have to do this in small batches so you don’t overcrowd the pot.
- Once all your beef has browned, transfer to a bowl and set aside.
- Add a little more oil to the pot if needed and add your vegetables. Cook until browned, add the beef back into the pot with the vegetables.
- Add the tomato paste, mushrooms, salt, pepper, and thyme. Give a good toss to combine.
- Add the beef broth and reduce heat to medium low. Cook until vegetables are tender! *this is perfect and filling all on its own, but we enjoy making a batch of our grain free Naan bread from Healthy Comforts Cookbook to soak up all that delicious broth!