Paleo Beef Stew- Lunch Version

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Paleo Beef Stew- Lunch Version

Lisa
The Cook
6 Servings
14 Ingredients
9 Comments
This Paleo Beef Stew makes a hearty and comforting meal perfect for rainy lunchtimes. The earthy and tangy undertones of this recipe are highlighted by the slow cooking that makes this an easy prep option.
6 Servings
14 Ingredients
9 Comments

Ingredients

  • 1 pound Stew Beef
  • 1 ¼ cups dice Onion, Red
  • 5 tablespoons Tomato Paste
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons chop Thyme, Fresh
  • 1 cup dice Carrot
  • 2 cups dice Celery
  • ½ cups Peas, Frozen
  • 2 whole Bay Leaf
  • 2 tablespoons chop Parsley, Fresh
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • 2 cups Beef Bone Broth/Stock

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine beef stew meat, red onion, tomato paste, garlic, thyme, carrots, celery, peas, bay leaf, parsley, apple cider vinegar, sea salt, pepper and beef broth in a slow cooker.
  2. Cook on low 6 hours.
  3. Remove bay leaves.
  4. Allow to cool completely.
  5. Divide between indicated number of quart sized freezer storage bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 cup
Amount Per Serving
Calories
160
Total Fat
4g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
50mg
Sodium
590mg
Total Carbohydrates
11g
Fiber
3g
Sugar
5g
Protein
21g
WW Freestyle
2
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
2 Veg
2 Lean Meat

9 Comments

Join the discussion
  1. 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. 🙂

  2. 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?

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