RECIPE: Autumn Beef Stew

This is a super nutritious, one-pot dinner that you can prep in the morning and enjoy by dinnertime! It’s easy to prepare, requires minimal cleanup and will provide delicious leftovers. It’s paleo-friendly, gluten, dairy, grain, soy, and sugar free!


1 1/2 pounds stew beef (grass-fed)
32 oz bone broth (4 cups)
4 large carrots, sliced into coins (2 cups)
4 stalks celery sliced (2 cups)
1 yellow zucchini, sliced and quartered (2 cups)
1 large sweet potato, cubed (2 cups)
1 medium white onion (1 1/2 cups)
6 cloves garlic, minced (~2 1/2 tbs)
4 oz tomato paste
2 tbs apple cider vinegar
2 tsp arrowroot starch
Drizzle of balsamic
1 tsp sea salt
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp paprika
1 tsp dried parsley
Fresh parsley

1) Prepare Vegetables and Stew Meat

Wash and prepare the vegetables. Brown the stew meat in a cast iron skillet for 2 minutes per side over high heat.

2) Combine & Cook

Add the beef to a slow cooker and sprinkle with the arrowroot starch. Add the tomato paste and spread it over the beef. Next add the prepared vegetables, spices, bone broth, apple cider vinegar, and a drizzle of balsamic vinegar. Cook on high for 6 hours.

3) Final Touches

Ladle into bowls, top with salt, pepper and garnish with fresh parsley.

Serve and enjoy!

About the Author

Alexa Greening

Alexa is a certified Functional Nutritional Therapy Practitioner and professional photographer. She has a passion for educating others about real food and aims to give them the tools they need to be their own best advocate when it comes to their health.

Share This Recipe