Beef Stew

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Cooking a good beef stew is like painting a picture. There are so many delicious layers of flavor that come together to make the stew: the saltiness from the bacon, richness of the broth, umami from the meat, sweetness from the root vegetables, and a touch of acidity from the tomatoes. A good beef stew is a fun project with amazing rewards; don’t rush the cooking of this dish; rather enjoy the process!

Yield: 5 servings | Prep: 45 minutes | Cooks: 2 hours

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  • 2 slices bacon, finely diced
  • 3 lb beef chuck roast, trimmed and cubed (reserve bone)
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 cups beef or chicken broth
  • 1 (14-oz) can diced tomatoes
  • 1 tsp Worcestershire sauce, optional, (be sure to look for gluten free, soy free varieties)
  • 12 oz white button mushrooms, halved
  • 1 medium sweet potato, peeled and cubed
  • 1 large parsnip, peeled and cubed
  • 2 large carrots, peeled and sliced
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • Sea salt and black pepper, to taste
  • 2 TBSP arrowroot starch
  • 2 TBSP cold water


  1. Heat a large soup pot or Dutch oven over medium heat and and add the bacon. Cook, stirring occasionally, until crisp. Removed from the pot and set aside.
  2. To the pot add about half of the cubed roast plus the reserved bone. Sprinkle in some salt and pepper and sear meat on all sides. Remove the seared meat and bone to a plate and repeat with the remaining cubed roast.
  3. To the pot add the onion, celery, and garlic. Add additional cooking oil, if needed. Sauté 5 minutes or until the onions are softened.
  4. Add the beef, bone and bacon back to the pot and stir.
  5. Add the broth, tomatoes and Worcestershire sauce, along with some additional salt and pepper to taste. Stir to combine.
  6. Add the mushrooms, sweet potato, parsnip, carrots, rosemary and parsley. Stir to combine. Bring to a boil, cover, reduce heat to medium-low and simmer for 1-1/2 to 2 hours, or until the meat and veggies are tender.
  7. Remove and discard the bone.
  8. In a small bowl, make a slurry with the arrowroot and water. Stir into the stew and simmer until slightly thickened. Season with additional salt and pepper, if needed and serve.

The post Beef Stew appeared first on Paleo Magazine.

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