Today I have a hearty and delicious slow cooker paleo beef stew recipe for you to try – and you can thank my husband for this one…
The point is he’s a meat and potatoes Midwestern kind of guy. So it’s no surprise he’s bugged me off and on to come up with a good stew for as long as we’ve been paleo. So yesterday, over a year and a half later, he finally got his wish – mostly. There’s no spuds for the stud in this recipe…but the funny thing is he never even noticed because this stew was so good!
I’ve got to admit, I’m not a real big stew person. But when I sat down with a bowl of this stuff, I amazed myself by downing the whole thing. It was a savory delight! I especially like the seasonings and rustic flavors of this stew.
This recipe has a nice mix of carrots, mushrooms and chuck roast. You can of course add any kind of sweet potatoes you like to this paleo recipe – I just decided not to throw them into the pot this time because they do tend to get a bit soft for my taste after simmering for 6 hours. But hey, that’s just me – feel free to add potatoes or any other stew veggies you like into this healthy dish. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2e6fjl’]
This stew is ideal for a wonderful, lazy Sunday meal…loaded with all kinds of yummy flavors. And it’s so easy to make this classic comfort food dish – just chop the veggies, cube the meat, throw it all in the pot with the broth, wine and seasonings…and you can just set it and forget it. Gotta love that!
So get out your high-tech slow cooker like our Ninja, or your vintage Rival crock pot and get an early taste of fall with every heaping spoonful of this beefy paleo stew!
Enjoy. :)
Ingredients
- 1 tsp salt
- 1 tsp black pepper
- 2 1/2 lbs boneless beef chuck roast, cut into 1" cubes
- 1/2 cup red wine
- 1 cup beef broth
- 3 Tbsp tomato paste
- 1 yellow onion, diced
- 2 cups sliced mushrooms
- 3 carrots, chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 whole bay leaves
- 1/3 cup fresh Italian parsley, minced
- 3-4 garlic cloves, minced or pressed
- 1 healthy pinch of red pepper flakes
Instructions
- Cut beef into 1-inch pieces and season with salt and pepper. Place in slow cooker.
- In a small bowl whisk tomato paste into the beef broth. Pour over beef along with the wine.
- Add carrots, onion and mushrooms along with garlic and remaining seasonings.
- Give the ingredients a good stir, cover and cook on low 4-6 hours or on high 2-3 hours. It's done when the meat is cooked through and the veggies are tender. Remove bay leaves before serving. Garnish with fresh parsley if desired.