Paleo Beef Stew


  • 1 onion
  • 3 gloves of garlic, minced
  • 1 lb extra lean beef stew meat
  • 2 medium carrots
  • 2 celery stalks
  • 1 8 fl oz beef stock
  • 1 5 fl. oz serving of red wine
  • 1 14.5 oz can of diced tomatoes (I used fire roasted diced tomatoes)
  • 1 tsp. sea salt
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 bay leaf
  1. Soften onion and garlic in big pot until translucent.
  2. Add beef and allow to brown.
  3. Stir in diced carrots and diced celery, allow to soften for about a minute.
  4. Add stock, red wine, canned tomatoes (with juice), oregano, bay leaf, salt, and basil.
  5. Put lid on and simmer on low heat for at least one hour.

Adopted from Paleo Plan (

Contributed by Sara Sloyer – Stina’s sister! 🙂

Sara’s comments: ” It was sooooo good. Especially on a wintry day like today. I added butternut squash towards the end because I wanted to add something else. Nommm.”

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