Paleo Spicy Beef and Vegetable Stew

Warm up your dinner table with this hearty and flavorful Paleo Spicy Beef and Vegetable Stew! Packed with tender beef chuck, vibrant sweet potato, and an array of colorful vegetables like carrots, celery, and bell peppers, this one-pot wonder is infused with smoky chipotle chili powder, smoked paprika, and fragrant thyme for a deliciously bold kick. Simmered to perfection in a rich tomato-infused beef broth, this wholesome, grain-free recipe is perfect for anyone following a Paleo diet or simply craving a comforting meal with a spicy twist. Ready in just over an hour and ideal for meal prepping, this stew is sure to become a cold-weather favorite. Serve it piping hot and garnish with fresh parsley for a pop of freshness!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds beef chuck (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 large onion (diced)
• 4 garlic cloves (minced)
• 3 medium carrots (sliced into rounds)
• 2 celery stalks (sliced)
• 1 large bell pepper (diced, any color)
• 1 medium sweet potato (peeled and cubed)
• 14.5 ounces fire-roasted diced tomatoes (no added sugar)
• 4 cups beef broth (low sodium, Paleo-friendly)
• 2 tablespoons tomato paste (no added sugar)
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

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

Step 2

Add the beef cubes to the pot in batches (do not overcrowd) and sear them on all sides until browned, about 3-4 minutes per batch. Remove beef and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil.

Step 4

Add the diced onion to the pot and sauté for 3-4 minutes, until translucent.

Step 5

Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.

Step 6

Stir in the carrots, celery, bell pepper, and sweet potato. Cook for 5 minutes, stirring occasionally.

Step 7

Return the beef to the pot and add the fire-roasted diced tomatoes, beef broth, and tomato paste. Stir well to combine.

Step 8

Add the chipotle chili powder, smoked paprika, dried thyme, sea salt, and black pepper. Mix thoroughly.

Step 9

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, or until the beef is tender and the vegetables are cooked through.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve warm, garnished with fresh parsley.

Nutrition Facts

Serving size	(3128.7g)

Amount per serving	% Daily Value*
Calories	3045.4

Total Fat 213.5g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 4638.8mg	0%
Total Carbohydrate 109.4g	0%
Dietary Fiber 26.3g	0%
Total Sugars 45.5g
Protein 194.7g	0%

Vitamin D 0IU	0%
Calcium 454.2mg	0%
Iron 29.9mg	0%
Potassium 6137.9mg	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: 61.2%

Protein: 24.8%

Carbs: 13.9%