This is one of the simplest recipes on the blog, but it is so completely comforting, warming, nourishing and delicious!

This beef stew recipe is Paleo, Whole30 compliant, and gluten-free. If you are following any of those diets or lifestyles, add this recipe into your rotation. I use my slow cooker to make this stew but if you don’t have a slow cooker you can make it in a pot and let it simmer low and slow.

Beef stew is also a cost effective recipe because it uses a cheap cut of meat and by cooking it low and slow the beef tenderises and becomes moist and it falls apart perfectly.

Beef Stew Recipe (makes 4-6 servings)


2 lbs Stewing Beef,
cut into 1 stewinch sized pieces

3 Carrots, chopped roughly

1 Bell Pepper, chopped roughly

1 28oz can Diced Tomatoes, no salt added

2 Potatoes,  chopped roughly (optional)

1 Sweet Potato, chopped roughly (optional) 

2 Cups Beef Stock, reduced sodium 

1 Onion, chopped roughly

2 Cloves Garlic, minced

2 Sprigs Rosemary

1 TBSP Dried Italian Herbs

Salt and Pepper to taste


In a large frying pan (if you are using a slow cooker) or in a large pot, brown your meat overbeef-stew medium-high heat. Cook your beef just so the outsides of the pieces get brown. Add your
meat to your slow cooker (or keep everything in your pot).

Into your slow cooker or pot add the rest of the ingredients. Add about 1 TSP of salt and 2 TSP of pepper. At the end of the cooking time, you can adjust your seasoning accordingly.

Cover your pot and cook for 8 hours in a slow cooker and at least 4 hours if you are using a pot.