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Paleo Beef Stew


  • 2 tsp grass fed butter or fat of your choosing
  • 2 lbs stew beef pasture-raised, grass-fed
  • 4 carrots peeled and sliced on the bias
  • 3 parsnips peeled and sliced on the bias
  • 7 celery stalks sliced
  • 1 large yellow onion diced
  • 4 cloves of garlic minced
  • 1 cup frozen pearl onions
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • 2 dried bay leaves
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp honey
  • 1 Tbs worcestershire sauce Try my Homemade Paleo Worcestershire Sauce!
  • ½ cup red wine
  • 2 quarts of beef stock
  • 2 14.5 oz cans of diced tomatoes
  • 2 cups of frozen peas
  • 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.