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}
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
- 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, 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. Add the beef back to the pot, then 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.
Recipe Notes
*Nutrition is calculated based on 6 servings, without the lower-carb substitutions.
Nutrition
Want More Whole30 and Low Carb Dinner Recipes? Try One of These!
Mustard Chicken with Kale and Bacon
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Thanks for sharing your precious time to create this post, It so informative and the content makes the post more interesting. really appreciated.
I don’t see where you added the coconut aminos. Can that be left out?
This is sooo good… Great comfort food on a cold blustery winter’s day. Definitely a keeper…
I used jicama instead of turnips. Absolutely delicious! Cooked it in my instant pot! Would make it again for sure