Beef Paleo Stew

A favorite for our family especially during the winter months is beef stew made in the crock pot (slow cooker).  Try this paleo version when you can marinate the meat overnight:

           Beef Paleo Stew            

Beef Paleo Stew



  • 1 ½ pounds grass-fed beef, stew cut
  • 1 ½ cups dry, red wine
  • Natural spring water
  • 6 garlic cloves, thinly sliced
  • 1 medium onion, chopped finely
  • 2 tablespoons thyme
  • 2 tablespoons marjoram
  • 1 tablespoon tarragon
  • 1 tablespoon oregano
  • 1 teaspoon mustard, ground
  • 1 teaspoon lemon peel, dried
  • ½ teaspoon ginger, ground
  • 2 tablespoons sea salt
  • 1 tablespoon black pepper
  • 1 cup carrots, washed, unpeeled, thinly sliced
  • 2 cups sweet potatoes, washed, unpeeled, thinly sliced
  • 2 cups celery, washed, chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons almond meal
  • 2 tablespoons coconut flour


1. Marinate the beef overnight with red wine in the refrigerator.

2. Place the beef and the wine in a 4.5 quart crock pot (slow cooker).  Cover with natural spring water.

 Grass-fed Beef (stew)

Grass-fed beef

3. Add the onion, garlic and spices.  Cook on the low setting for at least 5-hours.

4. Add the carrots, sweet potatoes, celery and mushrooms.  Increase the heat to high and cook for an additional 2-hours.

5. After the vegetables are done and the meat is tender, add the almond meal and coconut flour.  Cook for an additional 10-minutes.

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