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My Lovely Hearty Paleo Beef Stew


paleo beef stew recipe

Recipe: Heart Homemade Paleo Beef Stew Recipe

Cold night. Glass of red. Ugg boots. Game of Thrones. Hearty beef stew. Bliss! 

Everyone has their favourite beef stew recipe  but I urge you to try mine at some point. I would usually use a cheaper cut of beef and slow cook the stew for hours until the meat was succulent, tender and breaking apart but this time I used whole scotch fillet (it was on special, people!), which I cut into smaller chunks and the meat was ready and tasting amazing in half the time.  I like to add a little kick to my stew so you will notice an addition of chili and a few other ingredients and flavours that mingle together and create magic in the pot.

Cook’s notes: You can use a cheaper cut of beef for this stew such as beef skirt, chuck or rump roast but you will have to add an extra hour to part one cooking time.  I use whole scotch fillet because it was on special and it had lots of good fatty bits throughout, which helped to keep it nice and moist. For those of you who avoid dairy, replace cream with 1 tablespoon of butter at the end. Yes, I know, butter is dairy but it’s 95% fat with hardly any milk solids left and to be frank I think it should be its own food group. Unless you’re super sensitive, JUST EAT BUTTER! Or use ghee instead, that’s 99% fat. And ok, you can probably go without and it will still turn out amazing, maybe just a little thinner in consistency. And finally, I use a little dry sherry in this recipe and you might think, ‘Who has sherry in their house?’, well you should! Get yourself a little bottle of semi-decent dry sherry and use it stews, casseroles and sauces to add depth and complexity (I actually don’t know exactly what it does but it just tastes better).


  • 1kg grass fed beef whole scotch fillet, diced into 2cm cube
  • 1 large brown onion
  • 1 small red chill
  • 1 tsp lard or ghee + 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2/3 tsp ground nutmeg
  • 2 tbsp gluten free Worstershire sauce
  • 1/2 cup dried porcini mushrooms
  • 1 large garlic clove, diced
  • 1/2 cup white wine or Verjuice
  • 20-30 ml dry sherry (port can also be used)
  • 1/4 tsp fennel seeds
  • 3-4 fresh thyme sprigs
  • 1 fresh rosemary sprig (or 1 tsp dried rosemary)
  • 1 star anise
  • 1 litre good quality beef stock
  • 2 medium carrots, peeled and sliced
  • 2 celery sticks, peeled and sliced
  • 5-6 fresh button mushrooms, sliced
  • 1 medium sweet potato, peeled and diced
  • 2 tbsp tapioca flour or arrowroot flour
  • 2 tbsp heavy, thick cream OR 1 tbsp of butter


  1. Heat lard and olive oil in a heavy casserole pot and cook onion until softened, add salt, chili and pepper.
  2. Add beef and cook until colour changes to grey, about 5 minutes. Add white wine or Verjuice, Worstershire sauce, dried mushrooms, garlic, sherry, stock, thyme, rosemary, fennel seeds, star anise and nutmeg. Pour in the stock, stir and bring to boil.
  3. Part one – cook with a lid on, on low heat, for 1 hour 15 minutes.
  4. Part two – add carrots, celery, sweet potato, fresh mushrooms and cook with the lid on for 15 minutes. Then, remove the lid and cook on medium heat for 15 minutes, this will start the evaporation and thickening process. Then, add a few tablespoons of the stew liquid to a cup with tapioca flour and let it dissolve. Add the dissolved tapioca to the beef and stir, it will start to thicken. Finallly add butter or cream, stir through and cook for a further 5-10 minutes with no lid on to finish the thickening process.

Preparation time: 20 minutes

Cooking time:  2 hours (more if using tougher cut of beef)

Number of servings: 4-5


  1. I did it without dried porcine mushrooms, white wine, dry sherry and and fennel seeds (I’m gonna buy them for the next time). I used gravy beef in a pressure cooker for 30 min and add 2 tbsp of coconut cream at the end. I have no words no describe this amazing stew! the sweet potatoes become a cream but it was perfect anyway. No left-overs! My 4 year old boy had 2 bowls and my husband didn’t miss the rice (he is not totally ready do give up the grains.. yet!) That was a good start for us in the Paleo world! Thank you

  2. Sherry will add a rancio characteristic, that is, moorish layers of almonds, dried fruits, spices to varying degrees and a grape spirit-ish fruit warmth all rapped in levels of complexity depending on the wines quality , great in gravies and stews with Fino sherry great chilled with seafood as a alternative to white wine.

  3. Think I’ve found my new go-to stew recipe. This just might be the best I’ve ever had! Tastes like something you’d get in a high-end restaurant. 3 chilli peppers gives it just the right kick for me, but 1 or 2 should be good for most people. Used home made beef broth for extra deliciousness.

  4. Delish! Loved the flavours. Keeper.

    Maybe a little more detail about the star anise…whole star, one seed from one point of the star, crushed or not?

  5. This may be the best food – never mind stew – I’ve ever had. We made ours with a delicious (and inexpensive) port from Waitrose. About to make it again for the second time in two weeks!

  6. This was REALLY HOT for us…..besides the chilli any other ingredient I should omit?
    I loved it but hubby and Mr 3 were not keen :)

    1. Hey Amanda, most of the heat comes from chili and it could be that the chili you used was hotter than say what I used. Try without and it will still taste just as good. I personally like a little extra kick, so I use chili.

  7. Hi there, this recipe looks great! With this recipe, would it work if I put it all in the slow cooker and left it for a few hours? Or would I add the part 2 vegetables later?? How long would you recommend cooking in slow cooker?
    Good luck with the recipe book release, can’t wait!!!! Love your recipes :)

    1. Yep, the only think I would do is cook it on high heat for the last half hour/20 minutes to thicken the sauce. Can be done in two sages if you’re cooking while at away for example.

  8. Oooops – I just realised I didn’t add the onion/celery as I was following the instructions to the word! Too late now as I’m almost at stage 2, but will remember to include next time!

  9. Ooooopps just realised that the onion and celery isn’t part of the instructions! I guess you soften them in the oil/lard before adding chili and salt/pepper but it’s too late as I’m almost at stage 2! Oh well, will include them next time!

    1. Hey Kate, celery is in Part 2. The word onion was missing in the first step. Dough! I added it in. I hope it still tastes lovely. Irea

  10. By the time I got to stage two and poured the veges in, there was barely enough water left and it didn’t cover the veg! Had to make an emergency batch of vegetable stock (since I used all my beef stock in stage 1) to add in to cover the veges up. I’ve got it on now and have my fingers crossed that it won’t ruin the taste and that the veges will soften sufficiently. I’m very nervous now about what has been smelling amazing for the last two hours. Perhaps Stage 1 didn’t really need 2hr15min with the gravy beef after all!

    I recommend cooking the veges in at stage 1 as another commenter recommended.

    1. Hi Anna,

      Thanks for the feedback. I’ve adjusted cook’s notes where I call for extra cooking time for tougher cuts to include more stock. Also, make sure it’covered for that time so not too much liquid evaporates. Vegetables can definitely go in earlier but I find they get way overcooked for my personal liking.

      Irena x

  11. This was a great dish! Had amazing rich taste. Some of the ingredients listed did not make it into the instructions but this wasn’t rocket science to figure out.

      1. A simple oversight. You probably have this recipe committed to memory. This was so good I plan on making it again tonight but with a cut of Moose rather than beef.

  12. Beef stew recipe is amazing! I skipped the two stages of cooking and added the veg after the first stage and cooked in the oven for about 2 1/2 hours

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