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  • Allison E. Bruce

Paleo Beef Stew--warm your body and soul for the winter months (whole30 option)


2 lbs of cubed stew meat (organic, local, grass fed)

1 small package of beef oxtails (the fat adds flavor)

1 small package of marrow soup bones (marrow adds flavor and health benefits)

1 ghost pepper (or more if you like more heat)

1 large carrots-diced

3 stalks of celery-diced

1 large turnip or rutabaga (rutabagas are a tad bit sweeter)--diced

1 large parsnip--diced

1 small package of cherry tomatoes

1 large onion-diced

3 cups of organic, gluten free, beef stock

1 cup of dry red wine (omit for Whole30)

2 tablespoons of balsamic vinegar

1 bay leaf

Salt, pepper, and whole fresh garlic to taste

Arrowroot powder

Fresh parsley to garnish


Season meat and put in the bottom of your crock pot

Put ghost pepper (if you like less heat use a different pepper or no pepper at all) on top of meat

Add all diced veggies and bay leaf

Add liquid to crock pot and cook on slow for 8-10 hours (meat should shred and have fallen off the bone).

Remove veggies and drain liquids into a large sauce pan (I added extra beef stock to make more soup at this time)

Bring to boil and then reduce heat to medium

Thicken by slowly adding arrowroot several table spoons at a time. Thicken to your desired preference. Go can always add more to thicken but remember the soup will continue to thicken during the cooling process

Garnish with fresh parsley

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