This hearty, paleo beef stew is full of vegetables. It is comfort food you can feel good about eating!
I like that this stew spends half of it’s cook time in the oven because while it is in the oven I don’t have to stir it, which frees me to focus on other things. The oven time also really helps to tenderize the beef.
The second half of the cook time is spent simmering on the stove, which allows the liquid to reduce and thicken naturally, without flour or cornstarch.
This is another hearty favorite at my ski house! You can make this ahead of time, it's even better the next day. It also freezes really well, but I would hold back the peas on the portion meant to freeze and add them in when you reheat.
I always recommend using organic ingredients when possible.
Wash and pat dry the stew beef. Cut into bite-size pieces and season with salt and pepper.
On medium, heat a Dutch oven, or ovenproof stockpot with a cover. Add butter to pot and melt to coat. Add seasoned beef to the pot to brown, then remove to another plate.
Add the carrots and parsnips to the pan and sauté for about three minutes.
Add the celery and diced onion to the pan and sauté for three more minutes.
Add the garlic and sauté until it just begins to be fragrant, be careful not to burn it. Then add the frozen pearl onions, and sauté just long enough for them to pick up some color from the pan and to begin to defrost.
Return the browned beef to the pot, as well as the remaining ingredients, except for the peas. Stir and raise the heat to high.
When stew just comes to a boil, cover and move pot to a 350 degree oven. Bake in the oven for an hour.
Transfer pot to the stove, stir and simmer for at least another hour. Stir the stew frequently, the liquid will reduce and thicken naturally.
When the beef is fork tender, add the frozen peas and cook for a few more minutes until the peas are heated through.
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