Crock Pot Paleo Beef Stew

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Snow is in the forecast, the air is cooler, and it’s still dark at 7:00am. That means it’s time for slowcooker meals that fill the house with delicious aromas and give you that warm, cozy feeling. Unless you have a fireplace, in which case I would suggest using that too, because fireplaces are awesome.

I used to make this beef stew ALL the time. For nearly a decade, I only made 2 things in the crock pot: corned beef (from the meat dept, in the package with the spices) and this beef stew. Except I used the absolutely not paleo version of the recipe, which is also known as the “original” recipe. Way back in the day when we were first married (seriously, how has it been a decade already?!), we received a cookbook compiled by a woman that my husband had known on his mission. That’s where the “original” recipe for this beef stew came from.

It was only recently, after purchasing some stew meat from the Primal Guys, that I remembered this recipe and decided to paleoize it. I don’t even know it that’s a word, but I don’t really care. Turns out, the only real changes I needed to make were to sub the white potatoes for sweet potatoes and leave out the cornstarch (not really needed at all). I also think that using parsnips in place of the sweet potatoes would be good, but I haven’t done that yet because I keep forgetting to buy parsnips. I always forget something (or 10 things).

Something to note, this recipe doesn’t make as much as we’re used to eating around here, so for our family of 5 that likes crockpot leftovers, I double it. It barely feeds the 5 of us if I don’t.

Crock Pot Paleo Beef Stew

Crock Pot Paleo Beef Stew

Yield: 6
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes


  • 1 Large Sweet Potato, or equivalent Parsnips, peeled and cubed
  • 1 Medium Yellow Onion, chopped
  • 5 Carrots, sliced
  • 1 Bell Pepper, any color, diced
  • 1-1/2 lbs Grass-Fed Beef Stew Meat, cut into bite-size pieces
  • 3 cups Beef Broth
  • 2 tsp Oregano
  • 1/4 tsp Smoked Paprika
  • 1 tsp Dried Parsley
  • 1/2 tsp Sea Salt
  • 1/8 tsp Ground Black Pepper
  • 1 Tbsp Paleo Worcestershire Sauce


  1. Brown the stew meat in a skillet over medium-high heat. Don't cook it all the way through, just brown it on the outsides.
  2. Place stew meat and all other ingredients in the crock pot, mixing to combine.
  3. Cover and cook on LOW for 8-10 hours.
Nutrition Information:
Yield: 6 Serving Size: 1 g
Amount Per Serving: Calories: 365Total Fat: 11gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 150mgSodium: 805mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 52g

Nutrition is calculated by a third party and may not be 100% accurate

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  1. Hey Kendra, the link for Worchershire sauce takes me to Braggs Apple Cider Vinegar, I know that Braggs has lots of uses, is this correct. I wouldn’t be surprised, just want to confirm.

    1. Whoops, sorry about that. Since posting this recipe, I actually have a Worcestershire Sauce recipe, and it’s linked in this recipe now. Thanks for letting me know.

  2. Any recommendations for times in the Instant Pot for this recipe? I’ve tried “instant pot beef stew” recipes and we never like them as much as this one. I keep trying to figure out the times but can’t seem to get it right!

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