Paleo Beef Stew Recipe

There comes a point when a girl just has to venture out and try new methods of cooking. I get so tired of the same old thing over and over again. I wanted to find a new spin on an old favorite: beef stew.

It always surprises me how inspiration can come from the most unlikely places. My dear hubby is seriously fascinated by French cooking, and has read many of Julia Child's recipes from her famous cookbook, Mastering The Art of French Cooking. And it inspired an idea for me. What if I took some of the French cooking techniques, married them to paleo ingredients, and saw what it birthed? The answer was simply decadent. I had no idea something made from healthy food could be so rich and full of flavor. I was aiming for a yummy Paleo Beef Stew, and I got a whole lot of "oh my word!"

I am sure a serious chief could find a thousand ways to perfect this dish even more, but I am quiet content with the outcome. While it took about an hour to get it into the oven, the taste was worth every minute spent. It is not much more complicated then a traditional beef stew. So, yay to French cooking techniques and unlikely inspiration!

Here is my recipe. And if you find a way to improve it, I think you are morally obligated to share. Enjoy! :)


6 oz. nitrate free bacon (about half a package)
1 tbsp. coconut oil
1 tbsp. grass fed butter (Kerrygold is our favorite)
1 beef roast (about 3 lbs.), cut into 2x2 inch cubes
1 onion, sliced
2 stalks celery, sliced
3 carrots, sliced
3 large sweet potatoes, cut into 1 in. chunks
1 tsp. salt
1 tsp. pepper
4 tbsp. almond meal or almond flour
3 c. of a full bodied, young red wine (We used a cheap Pinot Noir from Trader Joe's)
1 c. beef stock
1 tbsp. organic tomato paste
1 tbsp. chopped garlic
2 bay leaves
1 spring of fresh rosemary


  1. Cut bacon into match sticks. I used kitchen scissors to simply cut the pre-sliced bacon into strips. Simmer bacon for 10 minutes in 1.5 quarts water. Drain and dry. Preheat oven to 450 degrees.
  2. Sauté the bacon in the coconut oil over moderate heat for 2-4 minutes until lightly browned. Remove to a side dish with a slotted spoon.
  3. Add butter to pan at medium-high heat. Dry beef chunks with paper towels and sauté to brown all sides. Fit as many chunks as you can in the pan and repeat until all meat has been browned. Add it to the bacon.
  4. In the same pan, brown the onion, garlic, carrots, and celery.
  5. Place beef and bacon in the casserole baking dish and toss with salt and pepper. Then sprinkle with almond meal or almond flour to lightly coat all sides of the beef. Set casserole uncovered in the middle of the oven for 4 minutes. Turn meat and then cook for another 4 minutes. Remove the casserole and turn oven down to 325 degrees.
  6. Stir in the wine, and beef stock to cover the meat. Add the tomato paste, the bay leaves, and rosemary. Add the sautéed veggies (onion, garlic, carrots, and celery), and then add the chunks of the sweet potatoes. Bring to simmer on top of the stove. Then cover and set in lower third of oven. Regulate heat so liquid simmers slowly for about 3 hours. The meat is done when a fork pierces it easily. During this time you will be tortured by the amazing smell.
  7. Enjoy! (I may have added a dash more salt and pepper on mine.)

Posted by Crystal on March 13, 2013 at 8:33PM.

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Chili Recipe

Crystal posted a picture of a pot of my chili over on the Très Bébé blog, and several people have asked about the recipe. So, here it is. Enjoy!


1 lb lean ground beef
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper, to taste
2qt bottle of tomato juice, preferably low sodium
1 can chopped mild green chiles
2 14oz cans red kidney beans, drained and rinsed
2 14oz cans small white beans or pinto beans, drained and rinsed
1 14oz can black beans, drained and rinsed
1 14oz can chopped tomatoes
1 tsp cumin
¼ c chili powder (adjust to taste)
½ tsp ground red pepper (adjust to taste)
salt and ground black pepper to taste


  1. Brown the ground beef with the onion and garlic. Season with salt and ground black pepper to taste.
  2. Add all the other ingredients and stir well.
  3. Bring to a boil, then reduce heat to low and simmer for as long as you can stand to wait.
  4. Serve with toppings as desired. We like shredded cheese and sour cream. And corn bread on the side.


  • You could also do this with dried beans instead of canned. It would probably be even better, but we use cans because I don't typically have the time to soak and pre-cook beans.
  • This recipe is a modified version of the chili that I ate at home growing up. So, my Mom gets quite a bit of credit for this.

Posted by Greg on November 12, 2009 at 11:21AM.

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