Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 15 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 12 ounces sweet potatoes, halved lengthwise
- 4 fresh sage leaves
- 2 sprigs thyme
- 1 sprig rosemary
- 4 pieces uncured, nitrate-free bacon, cut across in 1/4-inch strips
- 1 1/2 pounds stewing beef, cut into 2-inch chunks
- Sea salt and freshly ground black pepper
- 4 cups unsalted chicken broth
- 2 cups 1-inch diced onions
- 1 cup 1-inch sliced carrots
- 1 cup 1-inch sliced celery
- 1 tablespoon tomato paste
- 5 cloves garlic
- 2 tablespoons cashew butter
- Fresh flat-leaf parsley leaves, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
- Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
- Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
- Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
- Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
- Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.
Nutrition Facts
| Calories | 361 calorie |
| Total Fat | 11.5 grams |
| Saturated Fat | 3.7 grams |
| Cholesterol | 106 milligrams |
| Sodium | 319 milligrams |
| Carbohydrates | 21.7 grams |
| Dietary Fiber | 4.1 grams |
| Protein | 42.1 grams |
| Sugar | 7.2 grams |
Reviews
Easy and delicious! I didn’t have carrots so I added peas and sauteed mushrooms at the end. Also I served it over spaghetti squash that cooked while sweet potatoes cooked.