Paleo slow cooked Beef Stew

Paleo Slow Cooked Beef Stew


Today I post while enjoying delicious leftovers from last night’s dinner (pictured above, don’t mind my novice photography…)

For about 3 weeks of the year in Brisbane, the temperate drops below 20 degrees and we all start to lose ourshiz, stay indoors and cover up from head to toe. (Piss weak but we’re the first to admit it!) This is the time of year where I crave earthy, hearty, warm meals and when I get home from a long day all I want to do is just curl up on the couch with my uggies on under a comfy blanket.
All of this means it is perfect time to whip out the slow cooker and throw together some ingredients in the morning before work for an easy and scrumptious dinner that is ready for when you get home.

This recipe is 100% Paleo, even down to the beef stock that I pre make from grass-fed beef bones (Nom Nom Paleo will guide you through the process) and store in the freezer for easy use down the track, but if you’re wanting to create something a bit more “traditional” then feel free to add some cubed potatoes or red wine. (although I don’t think the recipe needs it given the richness from the stock and balsamic vinegar)

Recipe courtesy of PaleoHacks but adapted for my tastes/preferences.


  • 1 kg grass-fed stewing beef
  • 2 cups of beef stock (if you haven’t made your own then the best alternatives are the pre-made stocks you can buy in vacuum packs like Woolworth’s Gold Beef King Island Stock, Celebrate Health Organic Stocks or Maggie Beer’s stocks, these usually don’t have the nasty additives or sugars or thickeners)
  • 1 tablespoon balsamic vinegar
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 small sweet potato, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of paprika
  • 3 bay leaves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon each dried rosemary, basil, and oregano
  • 1/8 cup arrowroot powder/tapioca flour (use at the end to thicken your stew)


  • Prep your meat, liquids, veggies, herbs and spices as above
  • Place meat into the slow cooker
  • Add liquids then all other ingredients (except for arrowroot powder), stir gently to try to get the liquid to cover
  • Cover with lid and cook on low for eight hours (after 8 hours make sure slow cooker is either switched off or changed to ‘keep warm’ setting to ensure the stew doesn’t turn to sludge)
  • Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan, bring to a boil, stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it, make sure there are no lumps, slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously, do not reheat as this will break the bonds of the thickener, if it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy, pour thickened gravy back into slow cooker and stir gently.

Serves 4

1 Comment

  1. Pingback: Suzie’s Top Tips for having enough time to eat right and move more! | goodfoodwholelife

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