Hearty Paleo Beef Stew: Potatoes ARE Paleo!

This hearty beef stew is one of those comforting, throw-it-together meals that fills the house with the best smells and feeds everyone well. It’s simple, flexible, and forgiving, which makes it perfect for busy days when you just want dinner handled.

It’s also one of those recipes that tastes even better the next day.

Ingredients

• 2 lb stewing beef

• 2 tablespoons paleo cooking fat or olive oil

• 4 cups beef stock

• 1 cup onion, chopped

• 1 cup celery, chopped

• 3 carrots, peeled and chopped

• 2 potatoes, peeled and cubed

• 1 (28 oz) can diced tomatoes (garlic-flavored works great)

• 1 small can tomato sauce

Optional but recommended:

• 1/2 cup dried vegetable soup mix or a blend of dried herbs such as rosemary and thyme

Seasoning:

• Sea salt and freshly ground black pepper, to taste

Directions

1. If you prefer, brown the stew meat in a pan with a bit of oil before adding it to the slow cooker. (Confession: I often skip this step and it still turns out great.)

2. Add the beef, chopped vegetables, tomatoes, tomato sauce, and seasonings to the slow cooker.

3. Pour in the beef stock and stir everything together.

4. Cook on high for 4 hours or low for 8 hours, until the meat is tender and the vegetables are cooked through.

5. Taste and adjust salt and pepper as needed before serving.

Optional Note

If you’re feeling nostalgic, you can swap the tomato sauce for a can of V8 juice. It’s not exactly “paleo,” but sometimes comfort food wins, and this version tastes just like the classic version many of us grew up with.

Servings

Makes 6–8 servings, depending on portion size.