Classic (Paleo) Beef Stew

There’s something so comforting about a velvety bowl of meat and potatoes. This recipe doesn’t include any exotic spices or surprising ingredients, and the technique is totally straight-forward. But the result is somehow belies its simplicity.

It’s warm, rich, and satisfying. Sometimes, that’s all we really need.


Classic (Paleo) Beef Stew

Serves 4-6 | Prep | Cook 2 hours | Whole30 compliant

  • 2 pounds beef stew meat

  • 2 tablespoons arrowroot powder

  • 1/2 tablespoon + 1 teaspoon salt

  • 1 teaspoon + 1/2 teaspoon ground black pepper

  • 1 1/2 tablespoons cooking fat

  • 1 large onion, finely diced

  • 1 large carrot, minced

  • 1 stalk celery, minced

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 bay leaves

  • 1 teaspoon dried thyme leaves

  • 1 cup red wine (for Whole30, replace with 2 tablespoons balsamic vinegar)

  • 2 cups chicken broth

  • 4 medium potatoes, scrubbed and cut into 2-inch chunks

  • 1/4 cup fresh parsley leaves, coarsely chopped


Pat beef dry with paper towels. In a large bowl, mix arrowroot, 1/2 tablespoon salt, and 1 teaspoon black pepper. Add the beef and toss until coated.


Heat a Dutch oven or soup pot over medium-high heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Give the meat plenty of breathing room so it forms a nice crust; you might have to cook it in two batches. As it browns, remove the meat to a bowl.


When the meat is browned, add the onion, carrot, celery, and garlic to the same pan. (If it’s dry, add another teaspoon or two of cooking fat). Sauté the vegetables until they’re soft and golden, about 10 minutes. Add the tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, bay leaves, and thyme. Cook, stirring often, about 2 minutes. Pour in the wine and broth; stir to combine, then add the beef and accumulated juices to the pot. Cover and simmer 1 hour.


Add the potatoes to the pot and simmer another hour, until the meat and potatoes are tender.


Simmer uncovered 5-10 minutes to thicken the gravy, then sprinkle with minced parsley before serving.



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