Paleo Plan

Recipes

Paleo Beef Stew


Warming, filling and great to prepare early on if you’re in a rush at dinner time.

Instructions

  1. Soften onion and garlic in pot, add beef and allow to brown.
  2. Add diced carrots, allow to sweat to soften. Add spices and season.
  3. Add stock and tinned tomatoes, red wine (preferably not cooking wine because of too much salt).
  4. Put lid on and leave on a low heat for at least one hour.

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14 Responses to “Paleo Beef Stew”

  1. on December 18th, 2009 at 10:28 am wellsl Says:

    What is tinned tomatoes?

  2. on December 18th, 2009 at 10:35 am Jason G. Says:

    Tinned is just another term for canned tomatoes. They can be found off-season and are great for stews, chilis and such.

  3. on February 9th, 2010 at 8:45 am Michelle Says:

    I made this recipe recently and absolutely loved it! Very hearty and healthy. Thanks!

  4. on February 18th, 2010 at 5:39 pm tcdpd Says:

    WHAT WOULD BE A GOOD SUBSTITUE FOR THE RED MEAT…SINCE I CANNOT EAT RED MEAT?? WOULD A CHICKEN STEW TASTE GOOD?

  5. on February 20th, 2010 at 2:20 pm Jason G. Says:

    You could try turkey, possibly ground turkey.

  6. on February 23rd, 2010 at 10:19 am JCrow Says:

    The only thing I might change is less liquid base, either wine or tomatoes. Great recipe other than that! BTW is wine paleo?

  7. on February 23rd, 2010 at 10:21 am JCrow Says:

    I just realized I used 15oz. of wine and not 5oz., no wonder it was too thin, I’m an idiot!!

  8. on May 2nd, 2010 at 8:32 am schreinon Says:

    I have a couple of questions:
    1. Can I use bay leaf, marjoram and similar spices when making my beef stew?
    2. All the recipe (meal plans and shopping lists) assume you are going to be cooking for one person, right? I doubled the amount of everything for the stew (because my husband and I are both trying this diet), but it looks like a heck of a lot of food. Did I do it correctly in terms of my shopping and food prep?

  9. on May 7th, 2010 at 3:46 pm Jason G. Says:

    @schreinon, use whatever spices you like. Stews are pretty easy that way and I’ve never messed one up using different spices.

    As for portions, the meal plan is designed for two people following it, so you didn’t need to double the recipe. Sorry you misunderstood. If you haven’t already, check out our FAQ for more info and tips. http://www.paleoplan.com/faq/ and http://www.paleoplan.com/resources/following-paleo-plan/

  10. on August 10th, 2010 at 2:54 am Krista Says:

    How many people does this recipe serve?

  11. on August 16th, 2010 at 10:04 am Joy Jones Says:

    Has anyone put this in a slow cooker all day? If so how did it turn out?

  12. on August 17th, 2010 at 5:10 pm Jason G. Says:

    This recipe makes four servings. In general, we expect 4oz of meat per person.

  13. on August 19th, 2010 at 1:18 am willnuse Says:

    I’ve made a similar stew in a slow cooker and I think it’d be okay if you left it on low for ~8 hrs or so.

  14. on August 21st, 2010 at 6:00 pm kat.glass Says:

    Great stew option. I was confused on the cube beef stock and how to prepare. I ended up with the “Not Beef” brand bouillon cubes from Whole Foods. I put a whole cube in without diluting vs. 1/2 cube which is apparently what is for 1 cup of water. I used 1 large can (with juice) of Muir Glen Organic Fire Roasted Diced tomatoes. I think it was about 3 cups but it was plenty. Also used dry oregano and basil. It was easier than fresh and I wasn’t sure if fresh was what was suggested. Added 2 bay leaves and 1 cup of water. When I reheated for later meals I added a little bit of water to the bowl before warming. Very good and made plenty to freeze for later!

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