Paleo Beef Stew

Let's Cook

Ingredients

6 servings
  • 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 Broth/Stock, Gluten Free

Freezer Containers

  • 6 Quart Freezer Bags

Directions

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. Cook on low 6 hours. Remove bay leaves before serving.

Freezing Directions

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. Cook on low 6 hours. Remove bay leaves. Allow to cool completely. Divide between indicated number of quart sized freezer storage bags. Label and freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

1 serving = 1.5 cups
  • 392 Calories
  • 8g Fat
  • 491mg Sodium
  • 54g Carbs
  • 2g Fiber
  • 16g Protein
  • 9 WW+ Points
  • Zone Blocks: 2 Protein 2 Fat 6 Carbs

About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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