Paleo Beef Stew

I love beef stew, but as restrictive as I am with my Paleo diet, I can’t have any of the vegetables normally found in beef stew. I have been hard pressed to come up with an alternative, but I think I finally found one.

For this recipe I used two pounds of stew meat, a butternut squash cut up (I found some diced butternut squash at a grocery store that I shop at), one yellow onion, four stalks of celery, and a whole bunch of mushrooms. Dice all of the vegetables in fairly large pieces, about an inch thick. Throw it all into the crock pot with a bay leaf, a sprig of fresh rosemary, and two cups of chicken broth. Add some salt and pepper and let it cook for six hours on high.

OMG it is so good!


I just made the best chili ever, and I have to post the recipe before I forget it.


2 pounds hamburger (preferably 90/10)

1 pound italian sausage

1.5 pounds stew meat

1 large onion

1 large can crushed tomatoes (make sure the only ingredient in the can is tomatoes)

1 can diced tomatoes and green chilis (all natural)

1 small can Herdez salsa verde

2 cups beef broth

4 cloves garlic, minced

3 tbsp ground cumin

3-4 tbsp chili powder

2 tsp oregano

1 green pepper, minced

Brown the stew meat in a couple of tsp of coconut oil on very high heat. Remove meat from pan and put diced onion in, browning. Add beef broth and let it cook until it is reduced by half. Add the ground beef and italian sausage and cook until meat is browned. Place all the meat (including the stew meat), spices, tomatoes, salsa verde, and green pepper in a pot and simmer over medium-low heat for no less than three hours. The longer it simmers the better it tastes!