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1.10.21

Paleo Beef Stew {Whole30, Low Carb}

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Whole 30 No Added Sugar

This cozy Classic Paleo Beef Stew is made lower in carbs and Whole30 compliant for a healthy version of one of your favorite comfort foods. Savory, delicious and filling, it’s a family favorite recipe that’s perfect for cold winter nights, plus the leftovers heat well for lunch the next day.

We’re at that point in the winter where I just want a big pot on the stove cooking something delicious.  Like chili, soup, or now this new beef stew!

I’ve never been a huge fan of beef stew but this one turned out just right.  Perfectly tender beef, just the right thickness, incredible flavor and hearty veggies.

I skipped the potatoes to keep it lower in carbs and used turnips instead.  The texture and flavor of the turnips tastes remarkably like potatoes in the stew!

It’s definitely comfort food at its best, and a healthier version too.  This classic stew is simmered on the stovetop so it does take longer to cook that my other recipes, but it’s easy and low maintenance.

Perfect for a lazy Saturday or Sunday!

What You Need to Make this Paleo Beef Stew

The ingredients are what you’ll see in other classic beef stew recipes, with paleo and low carb swaps thrown in to keep it Whole30 compliant with a keto option as well.

Here’s everything you’ll need to prepare the beef stew:

  • beef chuck roast
  • Sea salt and freshly ground black pepper
  • avocado oil or olive oil 
  • baby bella mushrooms
  • turnips
  • onion
  • carrots
  • celery
  • fresh garlic
  • tomato paste
  • arrowroot flour OR xanthan gum* for fewer carbs
  • beef broth 
  • coconut aminos
  • fresh thyme
  • fresh rosemary
  • bay leaves 

How to Cook this Paleo Beef Stew

Pat the beef dry with paper towels and season all over with sea salt and black pepper.  In a large stock pot over medium heat, heat the oil.

Working in batches (mine needed 2), add the beef and sear on all sides until golden brown, 2-3 minutes per side. Remove the beef from the pot and continue browning until all the meat is browned, adding more oil and adjusting the heat as necessary.

Add a bit more oil to the pot and add the mushrooms and cook until browned, about 3 minutes. Then add the onions, carrots, and celery and cook for 3-5 minutes. Add in the garlic and cook until fragrant, about 1-2 minutes, careful not to burn.  Return the beef back to the pot, then add the tomato paste and arrowroot flour and stir to coat the beef and veggies.

Stir in the broth slowly, scraping the browned bits at the bottom of the pot.  Add the rosemary, thyme and bay leaves and season with salt and pepper. 

Bring to a boil, then lower the heat to a simmer at medium-low heat.  Simmer until the beef is tender, about 45 minutes, then add in the turnips and continue to simmer until tender, about 35 more minutes.  Discard the thyme, rosemary and bay leaves and garish with fresh thyme or parsley if desired before serving.

What To Sub in for a Low Carb Beef Stew

This beef stew is low in carbs to begin with, but there are a few substitutions you can make for a keto, very low carb version.

First, add just one large carrot instead of 2.  Feel free to add more mushrooms if you make this change.

Second, add less tomato paste.  One tablespoon should do it.  Third, swap 3/4 teaspoon of xanthan gum for the arrowroot flour.

Mix it in with one cup of the broth and then add it that to the stew with the remaining broth when the recipe calls for it.

I hope you’re ready for a delicious low carb, Whole30 and paleo version of classic beef stew!

Grab your ingredients and your favorite stock pot because it’s time to cook – let’s go!

Paleo Beef Stew {Whole30, Low Carb}

Paleo Beef Stew {Whole30, Low Carb}

This cozy Classic Paleo Beef Stew is made lower in carbs and Whole30 compliant for a healthy version of one of your favorite comfort foods. Savory, delicious and filling, it’s a family favorite recipe that’s perfect for cold winter nights, plus the leftovers heat well for lunch the next day.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Course: Dinner
Cuisine: French, keto, low carb, Paleo, Whole30
Keyword: beef, keto, low carb, paleo, whole30
Servings: 6 servings
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4.56 from 9 votes

Ingredients

  • 2 lb. beef chuck roast cut into 1" pieces
  • Sea salt and freshly ground black pepper
  • 2 tbsp avocado oil or olive oil
  • 8 oz baby bella mushrooms quartered
  • 1 lb turnips peeled and cubed
  • 1 large onion chopped
  • 2 large carrots peeled and cut into rounds (or 1 carrot for fewer carbs)
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 2 tbsp. tomato paste 1 Tbsp for fewer carbs
  • 2 Tbsp arrowroot flour OR 3/4 tsp xanthan gum for fewer carbs
  • 4 cups beef bone broth
  • 1 Tbsp coconut aminos
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Sea salt and black pepper to taste
  • Fresh thyme or parsley leaves for garnish

Instructions

  1. Pat the beef dry with paper towels and season all over with sea salt and black pepper.
  2. In a large stock pot over medium heat, heat the oil. Working in batches (mine needed 2), add the beef and sear on all sides until golden, 2-3 minutes per side. Remove the beef from the pot and continue browning until all the meat is browned, adding more oil and adjusting the heat as necessary.
  3. Add a bit more oil to the pot and add the mushrooms and cook until browned, about 3 minutes. Then add the onions, carrots, and celery and cook for 3-5 minutes. Add in the garlic and cook until fragrant, about 1-2 minutes, careful not to burn. Add the beef back to the pot, then tomato paste and arrowroot flour and stir to coat the beef and veggies.
  4. Stir in the broth slowly, scraping the browned bits at the bottom of the pot. Add the rosemary, thyme and bay leaves and season with salt and pepper. Bring to a boil, then lower the heat to a simmer at medium-low heat. Simmer until the beef is tender, about 45 minutes, then add in the turnips and continue to simmer until tender, about 35 more minutes. Discard the thyme, rosemary and bay leaves and garish with fresh thyme or parsley if desired before serving.

Recipe Notes

*Nutrition is calculated based on 6 servings, without the lower-carb substitutions.

Nutrition

Calories: 393kcal
Carbohydrates: 13g
Protein: 37g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 104mg
Sodium: 328mg
Potassium: 939mg
Fiber: 3g
Sugar: 6g
Vitamin A: 3479IU
Vitamin C: 20mg
Calcium: 69mg
Iron: 4mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Whole30 and Low Carb Dinner Recipes?  Try One of These!

Creamy Tuscan Chicken 

Lemon Chicken Piccata 

Mustard Chicken with Kale and Bacon

Creamy Garlic Herb Chicken

Spinach Artichoke Salmon

30 Minute Stovetop Chili

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. cookie clicker says

    January 12, 2021 at 2:59 am

    5 stars
    Thanks for sharing your precious time to create this post, It so informative and the content makes the post more interesting. really appreciated.

    Reply
  2. Jaye says

    January 15, 2021 at 9:28 am

    I don’t see where you added the coconut aminos. Can that be left out?

    Reply
  3. Bobby says

    January 16, 2021 at 9:43 pm

    5 stars
    This is sooo good… Great comfort food on a cold blustery winter’s day. Definitely a keeper…

    Reply
  4. Jeanne Pate says

    January 18, 2021 at 9:45 pm

    5 stars
    I used jicama instead of turnips. Absolutely delicious! Cooked it in my instant pot! Would make it again for sure

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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