Paleo Beef Hot Pot

Warm up your dinner table with this comforting and nutrient-packed Paleo Beef Hot Pot, a hearty one-pot meal that's bursting with wholesome flavors. Tender chunks of seared beef chuck roast simmer to perfection alongside sweet potatoes, earthy mushrooms, and vibrant kale in a rich, savory broth infused with tomato paste, balsamic vinegar, and aromatic thyme. This paleo-friendly recipe swaps traditional thickeners for pure, real-food ingredients like veggies and bone broth, making it a wholesome and satisfying option for clean eating enthusiasts. Ideal for meal prepping or cozy family dinners, this dish delivers a balanced, protein-rich meal that's naturally gluten- and dairy-free. Serve it up steaming hot for a soul-soothing culinary experience that brings comfort in every spoonful. Perfect for those seeking paleo beef recipes, healthy hot pot ideas, or slow-simmered winter meals!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp coconut oil
• 2 medium onions, sliced
• 2 large carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 tsp fresh thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 2 large sweet potatoes, peeled and cubed
• 8 oz mushrooms, sliced
• 2 cups kale, chopped

Directions

Step 1

Cut the beef chuck roast into 1.5-inch cubes. Pat them dry with paper towels to help with browning.

Step 2

Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium-high heat.

Step 3

Add the beef cubes in batches to the pot, browning them on all sides. Remove the beef to a plate and set aside.

Step 4

In the same pot, add the remaining tablespoon of coconut oil and reduce the heat to medium.

Step 5

Add the sliced onions and cook for about 5 minutes until they begin to soften.

Step 6

Add the chopped carrots, celery, and minced garlic to the pot, stirring occasionally, and cook for another 5 minutes.

Step 7

Pour in the beef broth, then stir in the tomato paste and balsamic vinegar.

Step 8

Return the browned beef and any accumulated juices to the pot.

Step 9

Add thyme, salt, and pepper, stirring well to combine.

Step 10

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 hours, stirring occasionally.

Step 11

Add the cubed sweet potatoes and sliced mushrooms to the pot. Stir well to combine.

Step 12

Continue to simmer, covered, for an additional 1 hour until the vegetables are tender and the beef is cooked through.

Step 13

About 10 minutes before serving, stir in the chopped kale and let it wilt in the hot pot.

Step 14

Taste and adjust seasoning if necessary. Serve hot.

Nutrition Facts

Serving size	(3174.1g)

Amount per serving	% Daily Value*
Calories	3278.0

Total Fat 214.5g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 680.4mg	0%
Sodium 6952.5mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 28.4g	0%
Total Sugars 46.3g
Protein 201.4g	0%

Vitamin D 22.7IU	0%
Calcium 693.5mg	0%
Iron 34.2mg	0%
Potassium 7180.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 24.0%

Carbs: 18.4%