Welcome to my Paleo beef stew with carrots recipe.
I love Paleo food and one great food choice in our household always has to be the beef stew. I mean seriously, who doesn’t just love beef stew? It is a tasty meal for many families that really warms you up at this time of the year when you’re really feeling it.
I like mine in really big soup bowls while I am sat on the sofa with the fire on watching my favourite movies that I have already seen a million times before. There is just something about it and it is what winter is all about.
But most people forget about the stew and how simple it is to make and how healthy it can be at the same time. Forget the French version with lots of plain flour to thicken up the stew this one is completely healthy and loaded with Paleo vegetables. You can also swap the red wine (if you like) for tomato sauce to make it even healthier!
Plus depending on the time of year you can choose whatever seasonal vegetables are in the supermarket. For example I am all for the root vegetables such as parsnips, swede and carrots.
Whatever you add just enjoy the moment of some delicious winter cooking, as I am certainly lost in the foodie season!
- 500g braising steak
- 1 onion
- 5 large carrots
- 2 sweet potatoes
- 2 tbsp almond flour
- 1 tsp olive oil
- 100ml red wine
- 50ml water
- 1 tsp Tomato puree
- Pre heat your slow cooker for 20 minutes on high.
- Trim any fat of off the meat and place in the slow cooker with the olive oil and tomato puree.
- Roughly chop the carrots, sweet potatoes and onion and place into the slow cooker and mix well.
- After an hour come back to the mixture and add the red wine and water and give it a good mix around making sure it is well mixed in.
- Cook for a further 4 hours on high heat, keep stirring every hour to make sure it is not sticking.
- After 5 hours if it is still quite runny add 1 tbsp of flour which needs to be mixed with some water to form a thick paste and add to the slow cooker mixing very well very slowly because it will thicken up very quick.
- Then check the meat and if it is tender get ready to serve. Add salt and pepper to taste.