Paleo Beef Stew

This paleo stew recipe takes ordinary ingredients like beef, carrots, onions and tomatoes and makes them into a healthy, hearty stew. Red wine, dried oregano and basil give the dish a beautiful flavor. Feel free to increase the flavor with a couple of bay leaves and some celery salt. Other vegetables can be added as well, including mushrooms, peppers, green beans, peas, spinach, or leeks. Try sprinkling the paleo stew with fresh chopped parsley right before serving.

Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Paleo Beef Stew

Servings 4

Total Time: 120 minutes

Cook Time: 2 hours

Nutrition Information

calories 334

carbohydrate 18g

protein 27g

fat 13g


  • 2 tablespoon(s) coconut oil tallow or lard
  • 1 pound(s) beef - stew meat cubed
  • 3/4 cup(s) beef stock
  • 1 large onion(s) diced
  • 1 medium garlic clove(s) minced or sliced
  • 2 medium carrot(s)
  • 2 can(s) tomatoes, diced (28 oz) or crushed with juice
  • 2/3 cup(s) wine, red
  • 1 teaspoon(s) oregano, dried
  • 1 teaspoon(s) basil, dried


  1. Heat oil in a large soup pot over medium-high heat.
  2. When pan is hot, add beef and brown on all sides. Remove from pan and set aside.
  3. Add 1/4 cup stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Add onions and garlic, and continue to cook for 3 to 5 minutes, or until the onions soften.
  5. Add remaining stock, browned beef, carrots, tomatoes, red wine, oregano and basil.
  6. Cover and simmer on low for at least 1 hour (or until beef is tender).


  1. 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?

  2. 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!

  3. Loved this meal I added mushrooms and drianed one of the two cans of tomatoes. Turned out great even put down some spinach in the bottom of the bowl it added some color and soaked up some of the broth it was hard to leave the leaftovers for tomorrow!

  4. Oh my goodness was this delicious! I was skeptical since I’m not a wine drinker, but you don’t even taste the wine. It was so rich and hearty! I served it with a little piece of butter, I guess I get that from my grandparents from the south. (:

  5. It is funny to use canned stuff or red wine in paleo diet. Did cave man canned tomatoes or made wine out of selected grapes?? these recipes totally urban style.

    1. – The nutritional info is normally at the top of the recipe, but you must be logged into the site to see it. Some of them we’ve not gotten around to (sorry!), like this one. I promise it’s the next project we’re working on. You can always find nutritional info for novel recipes at sites like in the meantime.

  6. This was a big hit with my hubby and kids. I loved the mild flavor of the wine, and I’m always looking for recipes to use my bone broths in – this one was perfect. Great flavor and even better the next day. Will be doubling this recipe next time!

    1. jr916 – Thanks for pointing that out – that was confusing. I’ve changed the wording to say 5 fl oz red wine. Sorry about that!

  7. I’d like to try this recipe. What sort of red wine should I choose? Would red cooking wine from the grocery store suffice or should I look for something at the liquor store? Thanks!

  8. Luv this recipe. Made small adjustment, didn’t need to add the beef broth. Simmered it till meat got soft n sauce got thick. Family loved it thanks.

  9. You dont have to drink to use wine. We dont drink and use wine in recipes all the time. The alcohol cooks out and it leaves a beautiful smell and flavor behind. ;)

  10. I made the recipe as stated but doubled my meat serving, increased spices and garlic, added 3 tsps celery salt, 2 bay leaves, 15 fl. oz. beef stock, 1 chopped green bell pepper and french cut green beans. I then slow-cooked this over 3 hours. It was delicious!

  11. Hi people who don’t drink wine! More broth is usually a good substitute if you can’t have wine. My boyfriend absolutely doesn’t drink and won’t eat anything that has alcoholic beverages in the recipe – so yes, more broth should work. It’s worked for me in other recipes.

  12. Made this last night and it was pretty good and even better today for lunch:) It was a little too “tomatoey” so I was thinking “what would improve this stew?” and I thought potatoes but of course potatoes are nonpaleo so what would you guys suggest to be a good replacement for potatoes? I’m open to all your expert advice (this is my third day eating paleo:)
    Thank you!

  13. If your looking for a more hearty stew you could always add a bit of sweet potato, I know some paleo don’t eat them but I have my husband and both my parents who I cook for and only us gals are paleo so adding sweet potatoes helps the guys feel less deprived of their normal stew.

    1. Diana — Yes, you could add peeled, diced butternut squash (about 3 cups would be good) when you add the stock and tomatoes. It will soften up quite a bit during the 60 minutes cook time, so you could add it the last 30 minutes if you prefer. If using a softer summer squash (yellow squash or zucchini) add it for the last 30 minutes.

    1. Hi Chris,
      You can certainly add a bit of oil (olive oil, lard, tallow, coconut oil, etc.) to the pot to brown and soften the garlic/onion/meat. Thanks for asking; please let us know how it turns out!

      Best regards,
      Kinsey Jackson, MS, CN
      Paleo Plan

  14. Just tried this recipe recently and did some alterations:

    500 ml of Beef stock
    500 grams of chopped tomatoes
    Red or orange bell pepper
    Quarter of a leek (both sliced in medium slices)
    6 large mushrooms quartered

    Then simmered for 3,5hrs, last 30 min without a lid to thicken, after following original recipe……BEAUTIFUL!!

    1. Adam S – Yes! Thanks for catching that. The beef, onions and garlic should all be cooked as described before adding everything into the slow cooker to get the richest flavor.

  15. Wonderful recipe… I also added peas (I just love their sweetness in meat dishes)… and fresh chopped parsley before serving it while it’s still hot (and I love the taste of semi cooked parsley in stews like this one). Thanks for sharing.

Leave a Reply