Made with nutritious grass-fed beef, carrots, celery and mushrooms, this homemade paleo beef stew recipe is hearty thick and a little spicy. Hands down the best beef stew you’ll ever make!
Cold night. Glass of red wine. Ugg boots. Game of Thrones. Hearty paleo beef stew. Bliss!
Everyone has their favourite beef stew recipe and this is mine. You might not have all of the ingredients on hand but it’s totally okay to skip or swap some of them. I often make a slight variation of this recipe anyway, depending on what I have in the fridge so think of it as a template to work from.
I eat this beef stew by itself, kind of like a thick soup, but you can also make a side of cauliflower rice or some steamed greens on the side. Note, the flavour of the stew will develop even further overnight so leftovers are fantastic!
Paleo Beef Stew Ingredients
I often use a cheaper cut of beef and slow-cook this stew for a few hours until the meat is succulent, tender and breaking apart. This time, I used beef scotch fillet as it was on special.
A scotch fillet is basically rib-eye fillet without the bone and it will cook in half the time. For a cheaper version of this stew, use something like a beef skirt, chuck or rump roast, but make sure to add an extra hour to Part 1 cooking time (this is noted in the recipe below).
Personally, I think that what makes a good beef stew is the quality of the beef. This being a paleo beef stew, I strongly recommend using grass-fed meat if you can afford it. Go for the cheaper cut (as described above) but splurge on the source of the meat. Grass-fed beef is more nutritious, tastes better and you’ll be supporting better farming practices.
I like to add a little kick to my stew, so you will notice an addition of chilli and a few other ingredients that mingle together to create magic in the pot. I encourage you to try the recipe as is but if you omit things like star anise or fennel seeds, it will still work out well.
And finally, I use a little dry sherry in this recipe and you might think, ‘Who has sherry in their house?’. Well, you should! Get yourself a little bottle of decent dry sherry and use it in stews, casseroles and sauces to add depth and complexity. If not, go without or add a little red wine.
A Note On Using Butter
If avoiding dairy, replace the cream with 1 tablespoon of butter or ghee. I realise butter is dairy but it’s 90% fat with little milk solids left; ghee is almost 95% fat, with hardly any milk solids left. Unless you’re super sensitive to all dairy, butter is usually well-tolerated and it’s pretty nutritious! Of course, you can go without and the stew will still turn out amazing, maybe not as rich.
Can I Freeze This Beef Stew?
Yes, this stew freezes really well. Keep in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months. Defrost overnight in the fridge and reheat well. More freezer-friendly meals.
More Hearty Beef Recipes
- 3-hour Lemongrass Beef Short Ribs
- Amazing Low-Carb Beef & Zucchini Lasagna
- Spicy Chipotle Meatballs
- Shredded Beef Ragu With Sweet Potato Noodles
- Chili Con Carne With Beef, Chorizo & Chipotle
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.Print
Hearty Paleo Beef Stew Recipe
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 mins
- Yield: 5 1x
- Category: Main
- Method: Stew
- Cuisine: European
Comforting dinner calls for this hearty paleo beef stew made with nutritious grass-fed beef, veggies and warm spices. Serve as is or with a side of cauliflower rice or steamed greens.
- 1 tablespoon coconut oil or olive oil
- 1 large brown onion, diced
- 1 small red chill, diced finely
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- About 1 kg / 2 lb grass-fed beef scotch fillet or rump steak, diced into 2-cm cubes (see notes)
- 1/2 cup red or white wine
- 1 tablespoon coconut aminos or Tamari gluten-free soy sauce
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 cup dried porcini mushrooms (optional but delicious)
- 2 large garlic cloves, diced
- 2/3 teaspoons ground nutmeg
- 30 ml dry sherry, optional (that’s about 1 shot glass; dry port can also be used)
- 3–4 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 1/4 teaspoons fennel seeds
- 1 fresh rosemary sprig (or 1 teaspoon dried rosemary)
- 1 star anise
- 1 litre / 4 cups of good quality beef stock or bone broth
- 2 medium carrots, peeled and sliced
- 2 celery sticks, peeled and sliced
- 1 medium sweet potato, peeled and diced
- 5–6 fresh button mushrooms, sliced
- 1.5 tablespoons tapioca flour or arrowroot flour (to thicken the stew)
- 2 tablespoons heavy, thick cream OR 1 tablespoon of butter (optional)
- Heat coconut oil in a heavy casserole pot and add the onion. Cook for 5 minutes, stirring a few times, until softened, then add the salt, chilli (if using) and pepper. Stir through.
- Add the beef and cook until the meat colour changes to desaturated red, about 5 minutes. Stir a few times.
- Add the wine, coconut amigos or Tamari sauce, apple cider vinegar (or lemon juice), dried mushrooms, garlic, sherry, thyme, fennel seeds, rosemary, star anise and nutmeg. Pour in the stock, stir and bring to a boil.
- Cooking part 1. Cook with a lid on, on low heat, for 1 hour 15 minutes. If using a cheaper, tougher cut of beef, increase the time to 2 hours and 15 minutes.
- Cooking part 2. After 1 hour and 15 minutes, add the carrots, celery, sweet potato, fresh mushrooms and cook with the lid on for 10 minutes. Then, remove the lid and cook uncovered, over medium heat for 15 more minutes. This will start the process of evaporation and thickening of the stew liquid.
- Finally, add a few tablespoons of the stew liquid to a cup. Add and whisk the tapioca or arrowroot flour until dissolved. Add the dissolved tapioca liquid back to the beef stew and stir. The stew will thicken. Add the cream (or butter) and stir through until glossy. Remove from heat and serve with a side of green vegetables or cauliflower rice.
You can use cheaper cut of beef for stewing. Increase cooking time in Part 1 as noted.
- Serving Size: 350-400 grams
- Calories: 616
- Sugar: 14.5 g
- Sodium: 1209.8 mg
- Fat: 18.3 g
- Saturated Fat: 8.6 g
- Carbohydrates: 33.5 g
- Fiber: 2.8 g
- Protein: 46.8 g
- Cholesterol: 126.5 mg
Beef stew recipe is amazing! I skipped the two stages of cooking and added the veg after the first stage and cooked in the oven for about 2 1/2 hours
This was a great dish! Had amazing rich taste. Some of the ingredients listed did not make it into the instructions but this wasn’t rocket science to figure out.
Ah, I should check that!
A simple oversight. You probably have this recipe committed to memory. This was so good I plan on making it again tonight but with a cut of Moose rather than beef.
Made this stew from my family. They loved it. No left-overs,
Just made this tonight, it was fabulous! Thank you :o)
By the time I got to stage two and poured the veges in, there was barely enough water left and it didn’t cover the veg! Had to make an emergency batch of vegetable stock (since I used all my beef stock in stage 1) to add in to cover the veges up. I’ve got it on now and have my fingers crossed that it won’t ruin the taste and that the veges will soften sufficiently. I’m very nervous now about what has been smelling amazing for the last two hours. Perhaps Stage 1 didn’t really need 2hr15min with the gravy beef after all!
I recommend cooking the veges in at stage 1 as another commenter recommended.
Thanks for the feedback. I’ve adjusted cook’s notes where I call for extra cooking time for tougher cuts to include more stock. Also, make sure it’covered for that time so not too much liquid evaporates. Vegetables can definitely go in earlier but I find they get way overcooked for my personal liking.
Ooooopps just realised that the onion and celery isn’t part of the instructions! I guess you soften them in the oil/lard before adding chili and salt/pepper but it’s too late as I’m almost at stage 2! Oh well, will include them next time!
Hey Kate, celery is in Part 2. The word onion was missing in the first step. Dough! I added it in. I hope it still tastes lovely. Irea
Oooops – I just realised I didn’t add the onion/celery as I was following the instructions to the word! Too late now as I’m almost at stage 2, but will remember to include next time!
Hi there, this recipe looks great! With this recipe, would it work if I put it all in the slow cooker and left it for a few hours? Or would I add the part 2 vegetables later?? How long would you recommend cooking in slow cooker?
Good luck with the recipe book release, can’t wait!!!! Love your recipes 🙂
Yep, the only think I would do is cook it on high heat for the last half hour/20 minutes to thicken the sauce. Can be done in two sages if you’re cooking while at away for example.
This is absolutely DELICIOUS!!!!!!!! Wow!!!
This was REALLY HOT for us…..besides the chilli any other ingredient I should omit?
I loved it but hubby and Mr 3 were not keen 🙂
Hey Amanda, most of the heat comes from chili and it could be that the chili you used was hotter than say what I used. Try without and it will still taste just as good. I personally like a little extra kick, so I use chili.
This may be the best food – never mind stew – I’ve ever had. We made ours with a delicious (and inexpensive) port from Waitrose. About to make it again for the second time in two weeks!
I love that stew! Good to freeze as well.
Delish! Loved the flavours. Keeper.
Maybe a little more detail about the star anise…whole star, one seed from one point of the star, crushed or not?
I am making this right now and my house smells amazing!!!! Super excited to sit down and chow down!!
Think I’ve found my new go-to stew recipe. This just might be the best I’ve ever had! Tastes like something you’d get in a high-end restaurant. 3 chilli peppers gives it just the right kick for me, but 1 or 2 should be good for most people. Used home made beef broth for extra deliciousness.
Sherry will add a rancio characteristic, that is, moorish layers of almonds, dried fruits, spices to varying degrees and a grape spirit-ish fruit warmth all rapped in levels of complexity depending on the wines quality , great in gravies and stews with Fino sherry great chilled with seafood as a alternative to white wine.
I did it without dried porcine mushrooms, white wine, dry sherry and and fennel seeds (I’m gonna buy them for the next time). I used gravy beef in a pressure cooker for 30 min and add 2 tbsp of coconut cream at the end. I have no words no describe this amazing stew! the sweet potatoes become a cream but it was perfect anyway. No left-overs! My 4 year old boy had 2 bowls and my husband didn’t miss the rice (he is not totally ready do give up the grains.. yet!) That was a good start for us in the Paleo world! Thank you
Thank you Ana! It’s a really popular stew now 🙂
I love the “Coconut AMIGOS”! It’s always good to have nutty friends! lol (Darn spell check!)
Ha! That’s actually quite funny 🙂 Thanks for pointing it out, we’ll fix it.
Sour cream is low in carbs and proteins as well – not as low as butter, but I do fine with some now and then. Nice change from coconut cream and yoghurt. I don’t tolerate dairy otherwise.
This is so unbelievably good. I have made it many, many times!!