Paleo Classic Stovetop Stew

Paleo
Dairy-Free
Gluten-Free

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I have another savory recipe this week! After all of the Christmas baking I did, I’m trying to take a (small) break from all of the baked goods we’ve been eating for the last month(+). This stovetop stew is your classic stew recipe, turned paleo! That means it’s gluten-free and dairy-free, so everyone will be able to enjoy it!

Aside from not using any gluten-based flour to coat the meat in or thicken the stew, it has very traditional strew ingredients that you know and love! I used cassava flour to coat the meat in before browning – you could substitute the same amount of traditional flour here if you are not gluten-sensitive – and potato starch to thicken the stew – you could use cornstarch if you are not following a grain-free diet. The great thing about this recipe is that you can make it entirely paleo/gluten-free or use traditional ingredients that you have on-hand, and still have the same delicious recipe!

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I originally tested this recipe before Christmas and Kai has since asked me to make it 4 more times! That’s how I know it’s a winner, if Kai wants me to repeat making it in a short amount of time! Luckily, we get our meat delivered through TruLocal, so I had lots of grass fed/finished stewing beef on hand.

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What do I need to make this paleo stovetop stew?

  • Stewing beef
  • Garlic powder
  • Sea salt
  • Black pepper
  • Cassava flour
  • Red onion
  • Carrots
  • Celery
  • Potatoes
  • Tomato paste
  • Garlic
  • Rosemary
  • Beef broth
  • Balsamic vinegar
  • Worcestershire sauce – TastesLovely has a paleo friendly recipe for this here!
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Servings:

6-8 servings

Prep Time:

20 minutes

Cook Time:

90 minutes

Total Time:

110 minutes

Ingredients:

  • 1 lb stewing beef
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons cassava flour
  • 1 red onion, diced
  • 4 carrots, chopped
  • 3-4 stocks of celery, chopped
  • 4 medium sized potatoes, cut into bite-sized pieces – potatoes are my favorite, so feel free to add more if you want!
  • 3 tablespoons of tomato paste
  • 4 cloves of garlic, minced
  • 1 sprig of rosemary, finely chopped
  • 3 cups of beef broth
  • 1/4 cup of balsamic vinegar
  • 1 tablespoon of Worcestershire sauce – see above for a link to a paleo-friendly recipe
  • 1 1/2 tablespoons of potato starch
  • 2 tablespoons of water

Instructions:

Step 1:

In a small bowl, combine the garlic powder, sea salt, black pepper, and cassava flour. Whisk until completely combined. Toss this mixture in a bowl with the stewing beef to completely coat the pieces of meat

Step 2:

Heat a couple of tablespoons of avocado oil in a large pot over medium heat. Add the stewing beef and onions and cook until the beef is just browned – you do NOT want to fully cook the beef at this point, just brown the outsides

Step 3:

Once the meat is browned, add in the carrots, celery, potatoes, rosemary, and garlic. Stir to completely combine. Allow to simmer for 30 seconds, until garlic is fragrant

Step 4:

Coat the entire mixture evenly with the tomato paste. Add in the Worcestershire sauce, balsamic vinegar and beef broth. Mix to evenly combine

Step 5:

Bring the stew to a boil and then cover and reduce to a simmer. Allow stew to simmer for 60-90 minutes

Step 6:

In a small bow, mix together the potato starch and water. Add this mixture to the stew once it has finished cooking and allow it to continue to simmer. The stew should begin to thicken at this point. Repeat this process if necessary to get to your desired consistency

Step 7:

Season with salt and pepper if necessary. Top with parsley and serve!
Notes:
  1. Stew will keep in the refrigerator for up to 5 days
  2. Stew can be frozen for 3-4 months
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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