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Paleo Beef Stew

Paleo Beef Stew


Lisa @ Onceamonthmeals.com


  • 1 pounds beef stew meat, preferably grass fed
  • 1.25 cups red onion, chopped
  • 3 ounces tomato paste, preferably organic
  • 2 teaspoons garlic, minced
  • 2 Tablespoons thyme
  • 1 cups carrots, chopped
  • 2 cups celery, diced
  • 0.5 cups frozen peas
  • 2 whole bay leaves
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoons sea salt
  • 0.5 teaspoons pepper
  • 2 cups beef broth (preferably homemade)


Combine beef stew meat, red onion, tomato paste, garlic, thyme, carrots, celery, peas, bay leaves, parsley, apple cider vinegar, sea salt, pepper and beef broth in a slow cooker. Cook on low 6 hours. Remove bay leaves before serving.

Freezing Directions:

Prepare as per above directions. Allow to cool completely. Divide between quart sized freezer storage bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  6

Nutritional Info: 1 serving = 392 Calories, 8 g Fat, 54 g Carbs, 16 g Protein, 2 g Fiber, 491 mg Sodium, 9 WW+ Points

**conversion chart image provided by Erik Spiekermann

14 Responses to “Paleo Beef Stew”

  1. Colleen says:

    This was absolutely delicious, thanks!

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  4. Heather says:

    This looks pretty amazing! I will have to make soon. Thanks for sharing how to freeze and reserve. I am trying to find meals that I can make and just pop in the freezer for later. :)

  5. Katie says:

    Do you think turnips would be a good addition? To give it something with a potato like texture. Also, do you find this comes out soupy or is thick like a normal stew?

  6. Molly says:

    Any thoughts on a substitution for tomato paste, for those intolerant?

  7. C says:

    I didn’t have any thyme (seriously? what the heck!), and I used pea pods instead of peas… Looks amazing!!

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