This Caramelized Onion and Beef Stew is Whole30, Paleo, Gluten-Free and Gut-Healing! This stew is so richly flavored just like your favorite soup from a fancy French restaurant!
Who else thinks the best recipes are those made out of necessity? We’re still bare bones in our grocery stores here, but I was able to find my favorite Bonafide Provisions Beef Bone Broth, sweet potatoes, onions, celery, carrots and herbs. While I could have made a regular old beef stew, I decided to caramelize the onions to provide a rich depth of flavor to some pretty basic ingredients.
My kitchen creativity has been amped up since we’re at home for all 3 meals (and I swear at least 3 snacks) now. Yesterday, I made some dang delicious gluten-free and Paleo baked chocolate frosted donuts. Unfortunately, my husband ate them all before I could take a photo. I’ll need to make them again, so I can share with you here.
If you’re looking for daily recipe and healthy lifestyle inspiration right now, be sure to join me on Instagram. I’ve been sharing kid activity ideas, easy pantry-staple recipes, and at-home workouts to help you during this period of social distancing.
Okay, let’s get to this recipe. The ingredients list may look long, but most of these you may already have laying around your kitchen.
What You Need For Paleo Beef Stew
Pre-cooked Stew Meat of Choice
Apple Cider Vinegar
Salt and Pepper
If you really want to stretch this meal, you can serve it with cooked organic white rice, gluten-free pasta, or bulk it up with even more root vegetables (just add some extra broth to get the liquid ratio ideal).
How to substitute ingredients to make this stew Whole30, AIP, or Dairy-Free:
AIP: Use olive oil as the cooking fat and eliminate the black pepper.
Whole30: Use ghee or olive oil for your cooking fat.
Dairy-Free: Use olive oil for your cooking fat
Lastly, if you’re looking for some other easy Whole30, Paleo, AIP-Friendly and/or Gut-Healing Stews, definitely check out the following recipes:
4 tablespoons butter, ghee or olive oil
1 large sweet potato, peeled, 1-inch cubes
1 pound carrots, peeled + sliced diagonally into 2-inch pieces
1 ½ cups chopped celery, 1-inch pieces
3-4 cups green cabbage, thinly sliced
2 tsp sea salt
1/2 tsp cracked black pepper
1 large yellow onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
3 cups beef bone broth
13.5 oz can coconut milk
2 to 3 cups cooked and diced stew beef of choice*
2 tbsp dried parsley
2 tbsp apple cider vinegar
1 bay leaf
2 tsp minced fresh rosemary
5 cloves garlic, sliced
chopped fresh parsley or cilantro, for serving
1️⃣ In a large stockpot, heat 2 tablespoons butter over medium heat. Add sweet potato, carrots, celery, 2 tsp salt + pepper to the pot. Cook 6 to 8 minutes, stirring every few min, until crisp-tender.
2️⃣ Add the cabbage to the pot and cook for another 5 min until wilted and tender, ensuring the root vegetables do not become mushy.
3️⃣ *Meanwhile*, in a large skillet, heat remaining 2 tablespoons butter over medium heat. Add the thinly sliced onions and cook until brown and tender, stirring every few. If they stick, add a tbsp of water, cover with a lid + cook a few more minutes. Remove lid, stir + and cook until deeply caramelized and tender. Set aside.
4️⃣ Add the beef broth, coconut milk, parsley, vinegar, rosemary + bay leaf to pot. Stir in caramelized onions.
5️⃣ Bring to a boil, reduce heat, add cooked beef + simmer uncovered for 15 to 20 min, until you achieve a rich brown stew. Stir in garlic and fresh herbs. Enjoy!