This paleo beef stew is filled with tender beef, mushrooms, carrots and turnips in a rich, savory broth. It’s a cozy stovetop dinner for fall and winter, made without wheat flour, dairy or wine. The leftovers are perfect for a warm lunch or an easy dinner the next day!
*Originally published in January 2021. Updated in October 2026 with refreshed photos, additional cooking tips and clarified instructions. The original recipe ingredients remain the same.
When the weather turns chilly, a pot of beef stew is exactly the kind of dinner I want simmering on the stove. Browning the beef first gives the broth plenty of flavor, while fresh rosemary and thyme make the whole kitchen smell amazing!
For this version, I use turnips in place of potatoes. They soften as they cook and soak up the savory broth, making this a hearty beef stew with a lower-carb vegetable swap. Mushrooms add even more flavor, and a little arrowroot thickens the broth without regular flour.
It takes some simmering time to get the beef tender, but the method is simple. This is a great recipe for a weekend dinner, and you can save extra portions for the week ahead.
Why You’ll Love This Beef Stew
- Classic comfort food: Tender beef, hearty vegetables and a savory broth in every bowl.
- Gluten-free and dairy-free: Arrowroot replaces wheat flour, and there’s no butter or cream.
- Whole30-friendly ingredients: Use compatible broth, tomato paste and coconut aminos.
- A potato-free option: Turnips make the stew hearty while keeping it lower in carbs than a comparable potato version.
- Easy to make ahead: Refrigerate or freeze portions for another meal.
Ingredients You’ll Need
The full measurements are in the recipe card below. Here are a few tips for choosing the ingredients.
Beef chuck roast: Cut the roast into approximately 1-inch pieces, trimming large, hard pieces of fat. Chuck is a good choice for stew because it becomes tender with gentle simmering. Packages labeled “stew meat” may contain different cuts, so their cooking time can vary.
Avocado oil or olive oil: For browning the beef and cooking the vegetables. Add a little more as needed between batches.
Baby bella mushrooms: Quarter the mushrooms, or halve smaller ones. They add a savory flavor to the broth.
Turnips: Peel and cut them into roughly 1-inch cubes so they cook evenly. Smaller, firm turnips are a good choice; larger, older ones can have a stronger flavor.
Onion, carrots and celery: These give the stew its classic vegetable base. Slice the carrots into substantial rounds rather than very thin pieces, since they will simmer with the beef.
Garlic and tomato paste: Add depth to the broth. This recipe doesn’t need red wine for a flavorful result.
Arrowroot flour: Also called arrowroot starch, this thickens the stew without wheat flour. The original recipe uses 2 tablespoons stirred in with the beef and vegetables.
Beef bone broth and coconut aminos: Broth forms the base of the stew, and coconut aminos add another layer of savory flavor. Broths vary in saltiness, so taste before adding extra salt.
Fresh thyme, rosemary and bay leaves: Simmer these in the stew, then remove the herb stems and bay leaves before serving.
How to Make Paleo Beef Stew
1. Brown the beef
Pat the beef dry and season with salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium to medium-high heat.
Brown the beef in batches, leaving room between the pieces. Let each side develop color before turning. Transfer the browned beef to a plate and repeat, adding oil and adjusting the heat as needed.
2. Cook the vegetables
Add a little more oil if the pot looks dry. Cook the mushrooms until they begin to brown, then stir in the onion, carrots and celery. Cook until the onion starts to soften.
Stir in the garlic and cook briefly until fragrant. Return the beef and any collected juices to the pot, then stir in the tomato paste and arrowroot to coat.
3. Add the broth and simmer
Slowly pour in the broth while scraping up the browned bits from the bottom of the pot. Add the coconut aminos, thyme, rosemary and bay leaves.
Bring to a brief boil, then reduce the heat to a gentle simmer. Partially cover the pot and simmer for about 45 minutes before checking the beef. Keep the heat low enough that the stew bubbles gently rather than boiling vigorously.
4. Add the turnips and finish cooking
If the beef is still very firm, give it more time before adding the turnips. Once it is beginning to soften, stir in the turnips and simmer for approximately 35 more minutes, or until both the beef and turnips are tender.
The beef should yield easily to a fork. If it is still chewy, continue simmering and check again; tenderness matters more than the exact time. Add a splash of broth if too much liquid evaporates.
Remove the herb stems and bay leaves. Taste and adjust the salt and pepper, then garnish with fresh parsley or thyme and serve!
Tips for Tender Beef and a Flavorful Broth
Dry the beef before searing. Removing surface moisture helps it brown.
Avoid crowding the pot. Work in as many batches as your pot needs. Crowded beef releases moisture and is harder to brown.
Scrape up the browned bits. They add flavor to the broth. If anything has actually burned, remove those blackened bits before continuing.
Use a gentle simmer. Chuck needs time to soften. A hard boil evaporates the broth quickly and makes it harder to control the vegetables’ texture.
Check the meat before adding the turnips. Starting them later helps keep them from falling apart if your beef needs extra cooking time.
Adjust the consistency at the end. If the stew is too thick, add broth a little at a time. If it is thinner than you like, simmer uncovered briefly while watching the vegetables. Arrowroot can lose some thickening power during extended cooking, so avoid promising a very thick gravy.
Substitutions and Lower-Carb Options
Can I use potatoes instead of turnips?
Yes, potatoes are an option if you don’t need the lower-carb version. Substitute the same weight of peeled potatoes cut into roughly 1-inch pieces. Add them at the turnip step and simmer until tender; the timing can vary with the potato variety and size of the pieces.
The nutrition information for the original recipe applies to turnips, not potatoes.
How can I reduce the carbohydrates further?
The original recipe includes options to use one carrot instead of two, reduce the tomato paste to 1 tablespoon, and replace the arrowroot with 3/4 teaspoon xanthan gum. You can also add extra mushrooms in place of the omitted carrot.
If using xanthan gum, blend it thoroughly into 1 cup of the measured broth before adding it with the remaining broth. It can clump if sprinkled straight into the stew. Don’t use both thickeners.
These substitutions change the nutrition values. Treat them as a lower-carb option rather than assuming the original nutrition information applies.
Can I leave out the thickener?
Yes. The stew will have a looser, more broth-like consistency. Keep the beef, vegetables and seasonings the same.
What to Serve with Beef Stew
With beef and vegetables in every bowl, this stew can be a meal on its own! A simple green salad or roasted vegetables are easy options if you’d like something alongside it.
For more cozy dinners, try my Pumpkin Chili or White Chicken Chili with Sweet Potato. You can also find more seasonal meal ideas in my Healthy Fall Dinner Recipes roundup.
Storing, Freezing and Reheating
Refrigerate: Divide the stew into shallow containers and refrigerate within 2 hours of cooking. Store in airtight containers in the refrigerator for 3–4 days.
Freeze: Freeze in individual portions or a larger freezer-safe container for up to 3 months for best quality. Leave some room for expansion.
Reheat: Thaw frozen stew in the refrigerator, then warm on the stovetop over medium-low heat, stirring occasionally. Individual portions can also be microwaved, stirring partway through. Reheat leftovers to 165°F. Add a little broth if needed to loosen the stew.
Frequently Asked Questions
What is the best beef for stew?
Beef chuck roast is a good choice because it becomes tender as it simmers. Cutting your own roast also helps you keep the pieces a consistent size.
Why is my stew meat tough?
It may need more cooking time. Keep the broth at a gentle simmer and continue cooking until the beef yields easily to a fork. Different cuts and piece sizes can take longer than the suggested time.
Does this beef stew taste strongly of turnips?
Turnips have a slightly peppery flavor that mellows as they cook in the broth. They aren’t identical to potatoes, but they work well as a hearty vegetable in this stew. Smaller turnips generally have a milder flavor.
Is this beef stew gluten-free and dairy-free?
Yes, when made with gluten-free broth and other gluten-free packaged ingredients. It uses arrowroot in place of wheat flour and contains no dairy.
Can I make this ahead?
Yes! Make the stew, refrigerate it promptly in shallow containers, and reheat portions when you’re ready to serve. It’s a useful weekend recipe to have ready for another dinner or lunch.
Can I make it in a slow cooker or Instant Pot?
This recipe is written for the stovetop. Those appliances use different liquid amounts, cooking times and thickening methods, so the stovetop instructions shouldn’t be used as pressure-cooker or slow-cooker directions.
More Cozy Dinner Recipes
- Pumpkin Chili
- White Chicken Chili with Sweet Potato
- One-Skillet Chicken Pot Pie
- Creamy Chicken Potato Casserole
- Shepherd’s Pie
- Low Carb Shepherd’s Pie
- Quick Stovetop Paleo Chili
- Healthy Fall Dinner Recipes
I hope this cozy beef stew finds a place in your fall and winter dinner rotation! If you make it, leave a comment and a star rating below – I love hearing how it turns out for you!
Paleo Beef Stew (Whole30 & Gluten-Free)
Ingredients
- 2 pounds beef chuck roast cut into 1-inch pieces
- Sea salt and freshly ground black pepper to season the beef and to taste
- 2 tablespoons avocado oil or olive oil, plus a little more as needed for browning
- 8 ounces baby bella mushrooms quartered
- 1 large onion chopped
- 2 large carrots peeled and cut into thick rounds
- 3 celery stalks sliced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons arrowroot flour or tapioca flour
- 4 cups beef bone broth
- 1 tablespoon coconut aminos
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 pound turnips peeled and cut into approximately 1-inch cubes
- Fresh parsley or thyme leaves for garnish, optional
Instructions
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Pat the beef dry with paper towels and season all over with salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium to medium-high heat.
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Working in batches, brown the beef for approximately 2–3 minutes per side, leaving space between the pieces. Transfer to a plate. Repeat with the remaining beef, adding oil and adjusting the heat as needed.
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Add a little more oil if needed, then add the mushrooms and cook until they begin to brown, about 3 minutes. Add the onion, carrots and celery and cook for 3–5 minutes, stirring occasionally. Stir in the garlic and cook for 30–60 seconds, until fragrant.
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Return the beef and its juices to the pot. Stir in the tomato paste and arrowroot to coat the beef and vegetables.
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Slowly stir in the broth, scraping up the browned bits from the bottom of the pot. Add the coconut aminos, thyme, rosemary and bay leaves. Bring to a brief boil, then reduce the heat to maintain a gentle simmer.
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Partially cover and simmer for about 45 minutes. Check the beef: it should be starting to soften. If it is still very firm, continue simmering before adding the turnips. Add a splash of broth if needed to maintain the liquid level.
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Stir in the turnips and simmer gently for about 35 more minutes, or until the turnips are tender and the beef yields easily to a fork. Continue cooking if necessary; the exact time depends on the beef and size of the pieces. Stir occasionally and adjust the lid or add broth as needed.
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Remove the herb stems and bay leaves. Taste and adjust the salt and pepper. Garnish with fresh parsley or thyme, if desired, and serve warm.
Recipe Notes
- Cooking time: Chuck roast can need additional simmering time. Use fork tenderness as the final check rather than stopping at a fixed time.
- Whole30: Choose compatible broth, tomato paste and coconut aminos.
- Lower-carb option: Use 1 carrot, 1 tablespoon tomato paste and 3/4 teaspoon xanthan gum instead of arrowroot. Blend the xanthan gum thoroughly into 1 cup of the measured broth, then add with the remaining broth in step 5. Omit the arrowroot in step 4. This option has not been newly retested for this update.
- Potato option: Substitute 1 pound peeled, cubed potatoes for the turnips if desired. Simmer until tender. This changes the carbohydrate content.
- Storage: Refrigerate promptly in shallow containers; keep refrigerated for 3–4 days or freeze for up to 3 months for best quality. Reheat to 165°F.
Nutrition
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i presume u add the coconut aminos at some point
See step five 😉
I don’t see when to add the turnips to the pot. Assuming when you’re about to bring everything to a boil. Just wanted to mention that.
This has become a favorite dinner in my house. We leave out the tomato paste and coconut amino. I use chicken broth because that’s what I had on had and it came out absolutely delicious. My husband commented on it and he also NEVER does that. This recipe is a keeper. Thank you!
This beef stew is easy to make and tastes amazing!! I’ll keep it in my recipe rotation!