Paleo Hearty Beef Roast Stew

Warm up with a bowl of Paleo Hearty Beef Roast Stew, a comforting and nutrient-packed dish perfect for any season. This slow-simmered stew features tender cubes of seared beef chuck roast paired with a medley of wholesome vegetables, including sweet potatoes, parsnips, carrots, and celery, all cooked in a savory beef broth infused with fresh rosemary and thyme. Coconut oil adds a subtle richness while keeping the recipe paleo-friendly, and garlic and tomato paste lend a robust depth of flavor. With a prep time of just 20 minutes and a few hours of hands-off cooking, this hearty stew is an ideal make-ahead meal for family dinners or meal prep. Garnished with fresh parsley for a bright finish, it’s a wholesome, satisfying bowl of comfort that’s gluten-free, dairy-free, and full of bold, earthy flavors.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons coconut oil
• 1 large yellow onion
• 4 medium carrots
• 3 medium celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 2 large sweet potatoes
• 3 medium parsnips
• 2 tablespoons fresh parsley

Directions

Step 1

Trim the beef chuck roast of any excess fat and cut it into 1.5-inch cubes.

Step 2

Season the beef cubes with salt and black pepper evenly.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium-high heat.

Step 4

Add the beef cubes in batches to avoid overcrowding, and sear them on all sides until they are browned. Remove the beef from the pot and set aside.

Step 5

Peel and chop the yellow onion into small pieces. Slice the carrots and celery into 1/2-inch chunks. Mince the garlic cloves.

Step 6

Add the onion, carrots, and celery to the pot, and cook for about 5 minutes until the vegetables start to soften.

Step 7

Stir in the garlic and tomato paste, cooking for an additional 1-2 minutes until the garlic is fragrant.

Step 8

Pour the beef broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom for added flavor.

Step 9

Return the beef to the pot. Add the bay leaves, fresh thyme, and fresh rosemary, stirring everything together.

Step 10

Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for approximately 2 hours, or until the beef becomes tender.

Step 11

While the stew is simmering, peel and chop the sweet potatoes and parsnips into bite-sized pieces.

Step 12

After the 2-hour mark, add the sweet potatoes and parsnips to the pot. Stir well, cover again, and continue to cook for an additional 30-45 minutes until the vegetables are tender.

Step 13

Remove the bay leaves and any woody herb stems from the pot. Adjust seasoning with additional salt and pepper if needed.

Step 14

Garnish with freshly chopped parsley before serving hot.

Nutrition Facts

Serving size	(3190.3g)

Amount per serving	% Daily Value*
Calories	3446.2

Total Fat 222.1g	0%
Saturated Fat 99.5g	0%
Polyunsaturated Fat 3.5g
Cholesterol 687.0mg	0%
Sodium 9777.5mg	0%
Total Carbohydrate 184.9g	0%
Dietary Fiber 37.3g	0%
Total Sugars 56.8g
Protein 191.7g	0%

Vitamin D 0IU	0%
Calcium 610.6mg	0%
Iron 33.5mg	0%
Potassium 6015.3mg	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: 57.0%

Protein: 21.9%

Carbs: 21.1%