Best Paleo Beef Stew

Here is my favorite paleo beef stew recipe, with tender chunks of grass-fed beef, hearty root vegetables, fresh herbs, and a rich broth that simmers low and slow until everything is fall-apart delicious.

This beef stew has become our go-to comfort meal on chilly evenings. I love making a big batch on Sunday so we have easy dinners ready for those busy weeknights. Plus, it tastes even better the next day!

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What Kind of Beef Should I Use?

Beef chuck roast is really the way to go for this stew, and there’s a good reason why. This cut comes from the shoulder area of the cow, which means it has enough fat and connective tissue to stay moist and tender during the long cooking process. As the stew simmers, all that collagen breaks down and makes the meat incredibly tender and flavorful. You could also use beef stew meat from the store, which is usually pre-cut chuck roast, but cutting your own chuck roast gives you more control over the size of your pieces. Just make sure to cut against the grain into roughly 1-inch cubes so they cook evenly and stay nice and tender.

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Options for Substitutions

This paleo stew is pretty adaptable, so here are some swaps you can make based on what you have:

• Beef chuck roast: You can use other beef cuts like bottom round or stew meat. Just stick with tougher, well-marbled cuts that become tender with slow cooking – lean cuts will turn out dry and chewy.
• Turnips: If you’re not a fan of turnips, try using radishes (they mellow out when cooked), rutabaga, or even cauliflower florets. For a less strict paleo approach, regular potatoes work great too.
• Arrowroot flour: Tapioca starch works as a 1:1 substitute for arrowroot. If you’re not strictly paleo, regular cornstarch will thicken just as well. The xanthan gum option mentioned in the recipe is also fine if you’re watching carbs.
• Coconut aminos: This can be swapped with tamari or soy sauce if you’re not avoiding soy. Use the same amount, though these will add a bit more sodium.
• Avocado oil: Olive oil, ghee, or even coconut oil will work fine for browning the meat. Each adds a slightly different flavor, but all are paleo-friendly.
• Baby bella mushrooms: Regular white button mushrooms or cremini mushrooms are perfect substitutes. You can also leave them out entirely if mushrooms aren’t your thing.
• Fresh herbs: Don’t have fresh thyme or rosemary? Use dried herbs instead – just cut the amount to about 1 teaspoon of each since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is skipping the browning step or overcrowding the pan, which steams the meat instead of creating that rich, caramelized crust that adds serious flavor – brown your beef in batches with plenty of space between pieces.

Another common error is cutting your beef into pieces that are too small, as they’ll dry out and become tough during the long cooking time, so stick with 1-inch cubes and resist the urge to go smaller.

Don’t add your arrowroot flour at the beginning or it will lose its thickening power – instead, mix it with a little cold broth to make a slurry and stir it in during the last 15 minutes of cooking.

Finally, avoid cranking up the heat to speed things along, as beef chuck needs low and slow cooking (at least 2 hours) to break down the connective tissue and become tender, so be patient and let it simmer gently.

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What to Serve With Beef Stew?

Since this is a paleo beef stew, I love serving it with cauliflower mash instead of regular mashed potatoes – it soaks up all that rich broth beautifully. A simple side salad with mixed greens and a lemon vinaigrette helps balance out the heartiness of the stew, or you can go with roasted Brussels sprouts or green beans for something warm. If you’re not strictly paleo, a thick slice of crusty bread is perfect for mopping up every bit of that flavorful sauce. For a complete meal, I sometimes add a side of roasted root vegetables like parsnips or sweet potatoes, which complement the turnips and carrots already in the stew.

Storage Instructions

Store: This beef stew actually tastes even better the next day after all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. Just remember to remove the bay leaves and herb sprigs before storing.

Freeze: Beef stew is one of those recipes that’s perfect for freezing. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can grab just what I need for a quick meal.

Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but the stovetop method gives you better results. If it seems too thick after storing, just add a splash of bone broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 150-170 g
• Fat: 100-120 g
• Carbohydrates: 55-70 g

Ingredients

• 3 celery stalks (chopped)
• 1 large onion (chopped)
• 2 lb beef chuck roast (cut into 1.5-inch cubes)
• 2 large carrots (cut into chunks)
• 2 tbsp arrowroot flour (for thickening)
• fresh parsley leaves (for garnish)
• ground black pepper (freshly ground preferred)
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 lb turnips (diced)
• 2 sprigs fresh thyme
• 1 tbsp coconut aminos
• sea salt (to taste)
• 2 tbsp extra virgin olive oil (I use California Olive Ranch)
• 8 oz baby bella mushrooms (sliced)
• 2 tbsp tomato paste
• 4 cups beef bone broth (I prefer Kettle & Fire)
• 3 cloves garlic (minced)

Step 1: Season and Sear the Beef

• 2 lb beef chuck roast (cut into 1.5-inch cubes)
• 2 tbsp extra virgin olive oil (I use California Olive Ranch)
• sea salt (to taste)
• ground black pepper (freshly ground preferred)

Pat the beef chuck roast cubes dry with paper towels, then season generously with sea salt and freshly ground black pepper.

In a large stock pot over medium heat, heat the extra virgin olive oil.

Working in batches to avoid overcrowding, sear the beef cubes on all sides until they develop a golden crust, about 2-3 minutes per side.

Remove browned beef from the pot and set aside.

Repeat until all beef is browned, adding more oil as needed and adjusting the heat if necessary.

Step 2: Sauté the Vegetables

• 8 oz baby bella mushrooms (sliced)
• 1 large onion (chopped)
• 2 large carrots (cut into chunks)
• 3 celery stalks (chopped)
• 3 cloves garlic (minced)
• extra virgin olive oil (from Step 1, if needed)

Add a bit more olive oil to the pot if needed, then add the sliced baby bella mushrooms.

Sauté until they are browned, about 3 minutes.

Add the chopped onions, carrots, and celery; continue to cook for another 3-5 minutes, stirring occasionally.

Add the minced garlic and cook until fragrant, about 1-2 minutes—be careful not to burn the garlic.

I like to stir constantly at this point to ensure even cooking.

Step 3: Coat with Tomato Paste and Arrowroot

• beef chuck roast (seared, from Step 1)
• 2 tbsp tomato paste
• 2 tbsp arrowroot flour (for thickening)

Return the browned beef (from Step 1) to the pot with the sautéed vegetables.

Add the tomato paste and arrowroot flour, stirring well to thoroughly coat the beef and vegetables.

This will help build flavor and thicken the stew as it cooks.

Step 4: Simmer the Stew

• 4 cups beef bone broth (I prefer Kettle & Fire)
• 1 tbsp coconut aminos
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• sea salt (to taste)
• ground black pepper (freshly ground preferred)

Slowly stir in the beef bone broth, scraping up any browned bits from the bottom of the pot.

Add the coconut aminos, fresh rosemary, fresh thyme, and bay leaves.

Season with more salt and freshly ground black pepper.

Bring the pot to a boil, then reduce the heat to medium-low and simmer uncovered for about 45 minutes, allowing the flavors to meld and the beef to become tender.

Step 5: Add Turnips and Continue Simmering

• 1 lb turnips (diced)
• sea salt (to taste)

Once the beef is tender, add the diced turnips to the pot and continue to simmer until the turnips are soft, about 35 more minutes.

This ensures the turnips cook through without becoming mushy.

I sometimes add a little more salt at this point if I find it needs a flavor boost.

Step 6: Finish and Serve

• fresh parsley leaves (for garnish)

Remove and discard the rosemary, thyme, and bay leaves from the pot.

Taste and adjust seasoning as needed.

Serve the stew hot, garnished with fresh parsley leaves (or additional fresh thyme if desired) for a burst of color and freshness.

Best Paleo Beef Stew

Delicious Best Paleo Beef Stew recipe with step-by-step instructions.

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Prep Time 34 minutes mins

Cook Time 1 hour hr 8 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings 4

Calories 1900 kcal

Ingredients

  

• 3 celery stalks (chopped)
• 1 large onion (chopped)
• 2 lb beef chuck roast (cut into 1.5-inch cubes)
• 2 large carrots (cut into chunks)
• 2 tbsp arrowroot flour (for thickening)
• fresh parsley leaves (for garnish)
• ground black pepper (freshly ground preferred)
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 lb turnips (diced)
• 2 sprigs fresh thyme
• 1 tbsp coconut aminos
• sea salt (to taste)
• 2 tbsp extra virgin olive oil (I use California Olive Ranch)
• 8 oz baby bella mushrooms (sliced)
• 2 tbsp tomato paste
• 4 cups beef bone broth (I prefer Kettle & Fire)
• 3 cloves garlic (minced)

Instructions

 

• Pat the beef chuck roast cubes dry with paper towels, then season generously with sea salt and freshly ground black pepper. In a large stock pot over medium heat, heat the extra virgin olive oil. Working in batches to avoid overcrowding, sear the beef cubes on all sides until they develop a golden crust, about 2-3 minutes per side. Remove browned beef from the pot and set aside. Repeat until all beef is browned, adding more oil as needed and adjusting the heat if necessary.
• Add a bit more olive oil to the pot if needed, then add the sliced baby bella mushrooms. Sauté until they are browned, about 3 minutes. Add the chopped onions, carrots, and celery; continue to cook for another 3-5 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 1-2 minutes—be careful not to burn the garlic. I like to stir constantly at this point to ensure even cooking.
• Return the browned beef (from Step 1) to the pot with the sautéed vegetables. Add the tomato paste and arrowroot flour, stirring well to thoroughly coat the beef and vegetables. This will help build flavor and thicken the stew as it cooks.
• Slowly stir in the beef bone broth, scraping up any browned bits from the bottom of the pot. Add the coconut aminos, fresh rosemary, fresh thyme, and bay leaves. Season with more salt and freshly ground black pepper. Bring the pot to a boil, then reduce the heat to medium-low and simmer uncovered for about 45 minutes, allowing the flavors to meld and the beef to become tender.
• Once the beef is tender, add the diced turnips to the pot and continue to simmer until the turnips are soft, about 35 more minutes. This ensures the turnips cook through without becoming mushy. I sometimes add a little more salt at this point if I find it needs a flavor boost.
• Remove and discard the rosemary, thyme, and bay leaves from the pot. Taste and adjust seasoning as needed. Serve the stew hot, garnished with fresh parsley leaves (or additional fresh thyme if desired) for a burst of color and freshness.