Beef Stew by Predominantly Paleo

tenderloin, onion, zucchini, yukon gold potatoes, carrots, beef bone broth, oil, sea salt, bay leaf, pepper, paprika, garlic powder, onion powder, tomato paste, arrowroot starch, worcestershire sauce

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– 16 ounces tenderloin, cut (or stew meat)
– 1 onion chopped
– 1 zucchini chopped
– 3 yukon gold potatoes chopped (replace with sweet potatoes for AIP)
– 1 cup chopped carrots
– 2 cups beef bone broth, organic or homemade (make sure AIP compatible if observing)
– 1 tablespoon avocado oil, ghee, or lard (stick to avocado oil or lard for AIP)
– 1-2 teaspoons sea salt (or more to taste)
– 1 bay leaf
– 1 teaspoon pepper (omit for AIP)
– 1 teaspoon paprika (omit for AIP)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 tablespoon tomato paste (omit for AIP)
– 2 tablespoons arrowroot flour
– Worcestershire sauce to taste (omit for AIP)
– Optional: sweet potato, parsnip, turnips

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