With just one pot needed, this Paleo One-Pot Beef and Vegetable Stew is high in protein and perfect for batch cooking in the colder months.
For the beef
- 1lb beef roast, chopped into 1″ cubes (I used top round roast)
- 3 tbsp brown rice flour (To keep this strict paleo, swap in almond flour. If you’re not too concerned about the small amount used, feel free to use your gluten-free flour of choice.)
- 2 tsp Italian seasoning (or whatever dried herbs you have on hand)
- 1/2 tsp each garlic powder and sea salt
For the rest:
- 2 tbsp avocado oil, divided (or see note for substitute)
- 4 cloves peeled and chopped garlic
- 1/2 medium onion, diced
- 2 cups diced celery
- 2 cups diced carrots
- 1/4 cup tomato paste
- 1 tbsp dark balsamic vinegar
- 1.5lbs baby potatoes, scrubbed and halved or quartered
- 2 tsp Worcestershire sauce (or do as I did, and swap 1 tsp low sodium tamari, 1 tsp apple cider vinegar and a generous shake of hot sauce)
- 2 tsp Italian Seasoning
- 1 bay leaf
- 5 cups low sodium broth (beef or vegetable)
- 2 cups frozen green peas
- sea salt and pepper to taste
- For the beef: In a resealable bag, combine all ingredients for the beef, except the beef itself. Once well combined, add the beef cubes, seal, and shake to coat.
- Heat 1 tbsp olive oil in a large soup pot. Once hot, Swirl it around the pan. Add the beef cubes and brown them on all sides. (You’ll probably have to work in batches because you don’t want to crowd the pot.) Once all meat has browned, transfer it to a bowl.
- Pour 1 more tablespoon of oil into the pot, again over high heat. Sautee the garlic, onion, celery and carrots until fragrant, about 3 minutes. Stir constantly. scraping up the brown bits.
- Add the balsamic vinegar, tomato paste, and a couple of tablespoons of the broth. Continue stirring for another 2-3 minutes, again, scraping up the flavourful brown bits from the bottom.
- Add the potatoes, seasonings and 4 cups of broth to the pot. Stir well to combine and bring the stew to a boil. Cover with a lid, reduce heat to medium low and cook for 10-15 minutes or until the potatoes are fork-tender.
- Stir in the meat, peas and remaining 1 cup broth into the stew. Cover with a lid and cook on medium-low for 15 more minutes.
- Remove the bay leaf. Adjust seasonings to taste with sea salt and pepper, then ladle into bowls and serve.
I’ve used avocado oil because it has a higher smoke point compared to other better-for-you oils. This means it withstands high heat cooking better without damaging it. If you don’t have avocado oil, feel free to swap for a high-quality olive oil.