Savory Beef and Sweet Potato Stew. There is a certain point towards the end of fall and the start of winter when we start craving hot, hearty comfort food, and that is true of pretty much everyone! The fact temperatures are lowering in many places right now was the inspiration behind this recipe. What makes it especially great is that you can use your slow cooker to make it. Simply add the ingredients and flip the switch, then when you get home from work, this delicious beef stew is ready to enjoy, and yes your kitchen will smell amazing! This recipe makes enough to serve 6 people. Leftovers will keep for a couple of days in a covered container in the refrigerator.

To keep this recipe paleo friendly, we suggest using grass-fed beef rather than grain-fed, and choose a paleo-friendly oil unless you prefer to use lard which is also fine. We like to brown the meat before adding it to the slow cooker, just to create a nice crust on it and seal in all those delicious juices, and then you can layer the dense vegetables in the crockpot first, then the meat and sauce.

Savory Beef and Sweet Potato Stew

 

Add some chicken stock (or beef stock if you prefer) and then just leave your crockpot to work its magic. You can serve this just as it is, or with some roasted cauliflower on the side, or even pasta made from spaghetti squash or zucchini. Perhaps add a sprig of parsley to the plate before serving, to make a colorful, appealing garnish.

What You Need:

2 1/2 lbs grass-fed cubes of grass-fed beef
Paleo-friendly oil or lard, as needed
1 finely diced yellow onion
4 minced garlic cloves
2 tablespoons tomato paste
2 tablespoons paprika
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh thyme
1 teaspoon dried rosemary
1 tablespoon coconut flour
2 tablespoons honey
2 cups chopped carrots
1 chopped sweet potato
3 cups chicken broth
4 halved button mushrooms
1/2 chopped red bell pepper

How to Make It:

First sear the beef in oil in a large pot until browned all over, then remove to a dish. Do this in two batches if you need to, depending how large a pot you have.

Now sauté the onion and garlic in oil (you can use the same pot) for a few minutes. Add in the tomato paste and cook for another minute, stirring with a wooden spoon. Now stir in the paprika, salt and pepper. Add the thyme, rosemary, coconut flour and honey and give the mixture a good stir.

Put the carrots and sweet potato into a large crockpot and top with the beef and then the tomato mixture. Add the mushrooms and bell pepper now, if using, then pour the chicken broth over the top. Cook on Low for 10 hours or until the meat is falling apart and tender. Give it one more stir, then serve hot.

Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle