Paleo + Whole30 Beef Stew – instant pot, slow cooker or stove top cooking instructions. The MOST delicious beef stew you will ever have! With a secret ingredient that makes this stew amazing. Gluten free, grain free, dairy free, sugar free, clean eating, real food.
One of my favorite Whole30 recipes to make in the winter is this paleo and whole30 beef stew. It is the definition of comforting! Savory, filling, delicious and most importantly healthy.
Cooking Paleo + Whole30 Beef Stew in the Instant Pot
For the dutch oven and slow cooker I like browning the meat and sautéing the onions first, it gives it maximum flavor. But when I make it in the instant pot, the high pressure keeps the steak so juicy I simply throw everything in raw (meat and vegetables!) and the soup is delicious! Couldn’t be easier.
The stew tastes just as amazing cooked in either vessel, so choose what works best for you.
How To Thicken Paleo + Whole30 Beef Stew
This beef stew has no flour to thicken it to keep it paleo and whole30 compliant. It does have a very essential secret ingredient. Dried shiitake mushrooms! They add tons of savory and umami flavor to the beef stew. I find it also helps to thicken the stew a tad so it is the same consistency that you’re used to.
I grind the dried shiitake mushrooms in my high speed blender until they are a powder. I then stir the powdered shiitake mushrooms into the stew when I add the tomato paste. You will be amazed how much richness this beef stew has in it.
If peas are allowed in your diet, I love to add them in at the end. Frozen is just fine, they thaw within seconds in the warm stew. They give a great pop of freshness.
But if you’re on Whole30 or avoiding legumes, this stew is still delicious without them!
Freezing Paleo + Whole30 Beef Stew
This paleo + whole30 beef stew recipe makes a great big pot. Enough for 8 servings. I like to make it for dinner, and then we’ll have it for lunch for the next few days.
Or, I’ll freeze half of it to use in the future. This beef stew freezes beautifully! It will keep in the freezer for at least a year.Print
salt and pepper
1 tablespoon olive oil
6 medium carrots, cut into 3/4″ chunks
6 medium celery stalks, cut into 3/4″ chunks
1 large yellow onion, chopped
3 cloves of garlic, grated or finely minced
1/2 cup tomato paste
8 cups chicken or beef stock
2 large gold potatoes, cut into 3/4″ chunks (I leave the skin on)
2 teaspoon thyme leaves (dried or fresh)
2 bay leaves
1.5 cups frozen peas (leave out if doing Whole30)
Instant Pot Cooking Instructions
Add all the ingredients into your instant pot raw. No need to brown the meat! You can if you want, but I skip it. Cook on manual pressure for 40 minutes. Natural release pressure for 15 minutes, the quick release pressure.
Heat a dutch oven (or heavy bottomed soup pot) over medium heat. Add 1 tablespoon of olive oil. On a dinner plate, lay out enough of the beef stew meat that will fill the bottom of your dutch oven in an even layer without the beef touching. Sprinkle the top of the beef with salt, then transfer to the dutch oven salted side down to brown. Cook about 5 minutes (or until browned), sprinkle the top of the beef again with salt, then flip to brown the other side. Transfer the browned beef to a plate. Repeat this process until all the beef is browned. It takes me 3 batches to brown all the beef.
After the meat is browned, add the carrots, celery, onion and garlic to the dutch oven, along with 1/4 cup of the stock. Season with 1 teaspoon salt and pepper. As the stock boils, scrape up all the brown bits from the bottom of the dutch oven (this all has tons of flavor!). Continue to cook the vegetables until softened and browning, about 5-10 minutes.
Add the tomato paste and blended powder from the dried shiitake mushrooms, stir to combine.
Add the stock, potatoes, thyme and bay leaves.
Dutch Oven Cooking Instructions
Cover the dutch oven with its lid, and cook in a 300º for at least 6 hours.
Slow Cooker Cooking Instructions
Transfer the beef stew to your slow cooker, and cook over high heat for at least 6 hours.
5 minutes before serving, turn off the heat. Remove the bay leaves, and add frozen peas. Taste for salt and pepper and add more if needed. Serve warm.
Leftovers will keep in an airtight container refrigerated for 1 week, or frozen for up to 1 year. This stew freezes beautifully!
It is really important to not overcrowd the dutch oven as the beef is browning. Otherwise, it will steam and not brown. Browning it properly adds TONS of flavor!
I do not pepper the beef because I find that searing it with pepper makes the pepper taste bitter. Instead I add pepper to the stew after adding the vegetables.
You can find the dried shiitake mushrooms in the international/asian section of the grocery store.
The beef stew I use is the precut “beef stew meat” that is in the meat section at the grocery store.
You want to leave the vegetables cut large (3/4″), otherwise they disintegrate while the stew is braising and you won’t have any vegetables chunks.
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