Thicken Beef Stew With Cassava Flour Paleo

This cozy Classic Paleo Beef Stew is made lower in carbs and Whole30 compliant for a healthy version of 1 of your favorite comfort foods. Savory, succulent and filling, it's a family favorite recipe that's perfect for cold winter nights, plus the leftovers estrus well for lunch the next mean solar day.

Nosotros're at that point in the winter where I simply want a big pot on the stove cooking something delicious.  Like chili, soup, or now this new beef stew!

I've never been a huge fan of beef stew only this one turned out just right.  Perfectly tender beefiness, just the correct thickness, incredible season and hearty veggies.

I skipped the potatoes to proceed it lower in carbs and used turnips instead.  The texture and flavor of the turnips tastes remarkably similar potatoes in the stew!

It'southward definitely comfort food at its best, and a healthier version too.  This classic stew is simmered on the stovetop so it does take longer to cook that my other recipes, but it'southward piece of cake and low maintenance.

Perfect for a lazy Saturday or Sunday!

What You Need to Make this Paleo Beef Stew

The ingredients are what you'll see in other classic beef stew recipes, with paleo and low carb swaps thrown in to keep it Whole30 compliant with a keto option as well.

Here's everything you'll demand to ready the beef stew:

• beef chuck roast
• Sea salt and freshly ground black pepper
• avocado oil or olive oil
• babe bella mushrooms
• turnips
• onion
• carrots
• celery
• fresh garlic
• tomato paste
• arrowroot flour OR xanthan gum* for fewer carbs
• beef broth
• kokosnoot aminos
• fresh thyme
• fresh rosemary
• bay leaves

How to Cook this Paleo Beef Stew

Pat the beef dry with paper towels and flavour all over with body of water salt and blackness pepper.  In a large stock pot over medium oestrus, heat the oil.

Working in batches (mine needed 2), add together the beef and sear on all sides until gilded brown, ii-iii minutes per side. Remove the beefiness from the pot and continue browning until all the meat is browned, adding more than oil and adjusting the heat as necessary.

Add a chip more than oil to the pot and add the mushrooms and cook until browned, about three minutes. Then add the onions, carrots, and celery and cook for three-5 minutes. Add in the garlic and cook until fragrant, about one-2 minutes, careful not to burn.  Return the beef back to the pot, then add the love apple paste and arrowroot flour and stir to coat the beef and veggies.

Stir in the goop slowly, scraping the browned bits at the lesser of the pot. Add together the rosemary, thyme and bay leaves and season with table salt and pepper.

Bring to a eddy, then lower the heat to a simmer at medium-low oestrus. Simmer until the beefiness is tender, most 45 minutes, then add together in the turnips and continue to simmer until tender, most 35 more than minutes. Discard the thyme, rosemary and bay leaves and garish with fresh thyme or parsley if desired earlier serving.

What To Sub in for a Depression Carb Beef Stew

This beef stew is low in carbs to begin with, but there are a few substitutions you tin can make for a keto, very low carb version.

Outset, add only one large carrot instead of 2.  Experience costless to add more mushrooms if you make this change.

Second, add less tomato plant paste.  One tablespoon should exercise it.  Third, bandy 3/4 teaspoon of xanthan glue for the arrowroot flour.

Mix it in with one loving cup of the broth and then add it that to the stew with the remaining broth when the recipe calls for it.

I hope you're ready for a delicious low carb, Whole30 and paleo version of archetype beef stew!

Grab your ingredients and your favorite stock pot because it's time to melt – let's become!

Paleo Beef Stew {Whole30, Low Carb}

Impress this Recipe

• ii lb. beef chuck roast cut into one" pieces
• Body of water salt and freshly ground black pepper
• ii tbsp avocado oil or olive oil
• 8 oz baby bella mushrooms quartered
• 1 lb turnips peeled and cubed
• 1 large onion chopped
• ii large carrots peeled and cut into rounds (or 1 carrot for fewer carbs)
• 3 stalks celery sliced
• three cloves garlic minced
• 2 tbsp. tomato plant paste i Tbsp for fewer carbs
• ii Tbsp arrowroot flour OR 3/4 tsp xanthan gum for fewer carbs
• 4 cups beef bone broth
• 1 Tbsp coconut aminos
• ii sprigs fresh thyme
• i sprig fresh rosemary
• 2 bay leaves
• Sea salt and blackness pepper to sense of taste
• Fresh thyme or parsley leaves for garnish

1. Pat the beef dry with paper towels and flavour all over with sea common salt and black pepper.

2. In a large stock pot over medium heat, rut the oil. Working in batches (mine needed two), add the beef and sear on all sides until golden, 2-3 minutes per side. Remove the beefiness from the pot and continue browning until all the meat is browned, adding more than oil and adjusting the estrus as necessary.

3. Add a bit more oil to the pot and add together the mushrooms and cook until browned, about 3 minutes. So add the onions, carrots, and celery and melt for 3-5 minutes. Add in the garlic and cook until fragrant, nearly one-2 minutes, careful not to burn. Add the beefiness dorsum to the pot, and so lycopersicon esculentum paste and arrowroot flour and stir to coat the beef and veggies.

4. Stir in the goop slowly, scraping the browned $.25 at the bottom of the pot. Add the rosemary, thyme and bay leaves and flavor with salt and pepper. Bring to a boil, then lower the heat to a simmer at medium-depression oestrus. Simmer until the beefiness is tender, about 45 minutes, and then add together in the turnips and continue to simmer until tender, most 35 more than minutes. Discard the thyme, rosemary and bay leaves and garish with fresh thyme or parsley if desired before serving.

*Diet is calculated based on 6 servings, without the lower-carb substitutions.

Calories: 393kcal

Carbohydrates: 13g

Protein: 37g

Fat: 22g

Saturated Fat: 8g

Cholesterol: 104mg

Sodium: 328mg

Potassium: 939mg

Cobweb: 3g

Sugar: 6g

Vitamin A: 3479IU

Vitamin C: 20mg

Calcium: 69mg

Atomic number 26: 4mg

Want More Whole30 and Low Carb Dinner Recipes?  Effort 1 of These!

Flossy Tuscan Chicken

Lemon Chicken Piccata

Mustard Chicken with Kale and Bacon

Creamy Garlic Herb Chicken

Spinach Artichoke Salmon

30 Minute Stovetop Chili

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