Beefy Vegetable Stew – Whole 30/Paleo

This was a stew that I grew up eating.  My mama would add corn and white potatoes to the recipe, but to make this Whole30 and paleo approved, I just omitted them, but it didn’t sacrifice the flavor or deliciousness!

Beefy Vegetable Stew – Whole 30/Paleo

Beefy Vegetable Stew – Whole 30/Paleo


  • 2 lbs stew meat - grass-fed is best
  • 4 carrots, diced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 15 oz. can French green beans (or fresh)
  • 15 oz. can of tomato sauce
  • 1 cup water
  • 2/3 cup red wine
  • 4-5 garlic cloves, minced
  • 1 Tbsp avocado or coconut oil
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 bay leaves


  1. Chop beef into bite-sized pieces.
  2. Heat skillet with avocado or coconut oil on medium-high heat.
  3. Brown beef on all sides.
  4. When cooked, add to crockpot
  5. Add additional oil to pan and cook onions and green peppers, approximately 4-5 minutes.
  6. Add garlic to pan and saute for 1 minute. Stir often to prevent burning.
  7. Add to crockpot along with all the additional ingredients listed.
  8. Optional: I like to roast sweet potato wedges and add to each bowl of stew when serving


Share Your Thoughts

Your email address will not be published. Required fields are marked *

  1. Tiffany I am making this recipe tonight and wondered how long you keep in crock pot and what temp? Thanks, I’ve tried many of your recipes recently and they have been a hit for my family