Beef Stew (Grain Free, Gluten Free, Gaps, Paleo, Primal)

Beef Stew via #paleo

Years ago, this stew that taught me how to tenderize tough cuts of meat. It’s all about the cooking time. A tough cut of meat like a beef roast needs to cook low and slow. In this recipe, the meat cooks for 2 1/2 hours at 250ºF. The low temperature allows the meat’s enzymes to act as natural tenderizers, breaking down the tough connective tissue. This trick comes in handy since we buy our beef in bulk from an organic farmer each year. I cook the roasts, eye-round and chuck using this low and slow method – yielding consistently tender stews, soups and roasts.

I prefer to serve this stew with buttermilk mashed potatoes or mashed cauliflower. We put the mashed potatoes on the bottom of the bowl and ladle in the slow-cooked, tender meat and onions. It’s a great meal for an informal dinner since you can prepare it two days in advance and keep it in the refrigerator until you reheat it on the stove for your guests. A hearty salad provides a great complement and a bowl of chocolate mousse makes for a sweet ending.


Beef Stew (Grain Free, Gluten Free, Gaps, Paleo, Primal)

Serving Size: Serves 6

Beef Stew (Grain Free, Gluten Free, Gaps, Paleo, Primal)

Adapted from The Best Recipe


  • 3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces

  • Celtic sea salt
  • Freshly ground black pepper

  • 4 tablespoons ghee, divided

  • 4 yellow onions, sliced thin

  • 2 tablespoons coconut flour
  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1 1/2 cups dry white wine (you can substitute this with chicken stock)

  • 1 1/2 cups chicken stock
  • 1 tablespoon honey

  • 1 tablespoon cider vinegar

  • 2 bay leaves

  • 1 teaspoon Celtic sea salt

  • 1 tablespoon Dijon mustard

  • 1/4 cup chopped flat-leaf parsley


Preheat the oven to 250ºF and place rack on middle-low position. Generously season beef with sea salt and black pepper. Heat 2 tablespoons ghee in a large dutch oven (an ovenproof pot with a lid) over medium-high. Add half of the meat and cook for 2 minutes, until the bottom is browned. Using a pair of tongs, turn over each piece of meat and cook until browned on the second side, about 2 minutes. Place beef in a large bowl (the meat will not be cooked through). Repeat with remaining ghee and beef.

Reduce heat to medium and add onions to now-empty pot and sauté, stirring frequently until onions release their liquid, about 10 minutes. (If the bottom of the pot begins to brown too much, push the onions aside with a spoon, pour a small amount of water and scrape up the brown bits.) Continue to cook until the onions caramelize, about 15 minutes. Stir in coconut flour and cook for 1 minute. Make a well in the center of the pot and add garlic and thyme. Stir in the middle of the pan until fragrant. Add wine and chicken stock, scraping up any brown bits on the bottom of the pan. Add beef and any accumulated juices to the pot. Stir in the honey, cider vinegar, bay leaves and sea salt. Bring to a boil, cover with the lid and place in the oven. Cook for 2 1/2 hours, until meat is tender. Stir in mustard and parsley and serve.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!


Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. Jennifer

    When do you re-incorporate the beef? Right before placing in the oven? Are there any cuts of steak this would work with too? We also buy beef in bulk. I find I use my roasts quickly but usually have several steaks to do something with. I love the sound of this recipe!

  2. Katherine

    I’ll admit it, I’ve gotten lazy about visiting your site unless something pops up in my fb feed. I am so glad I ambled over today though, and I realized I’ve been missing some pretty great stuff. :) I can’t wait to try this one and I have officially signed up for newsletters. I can’t let your grain free goodness pass me by! Thanks for all you do.

  3. Danielle

    How many days after letting it sit in the fridge for 2 days before will this last? We are a family of three so I am wondering if this will serve good leftovers too? I like the tip about prepping two days in advance since we’re a working family but want to also prep this in advance on a weekend for a weeknight meal.

    • Deliciously Organic

      This stew makes for the best leftovers! You can make the entire recipe and then serve it up to 48 hours later. So, if you made it on Sunday it would be a great weeknight meal for Monday or Tuesday.

  4. I love beef stew. My wife makes it occasionally. I really wish she would make it more often. She’s gluten intolerant so she’s pretty careful about what she cooks. Along that line, I saw a post on a gluten-free site yesterday that I thought was pretty funny and which fits your subject:

    I accidentally found your site last week and think it’s great!

    Best regards,

  5. Grace

    I am fairly clueless when it comes to cooking beef..I made this stew with maybe a 1 1/2 – 2lbs. of stew meat…so i just cut the onion qty. in half and left the rest of the seasonings the same… I was unsure whether i should let it cook the same amt. of time even though the amount of meat was less. If I cook the beef for even longer than the 2 1/2 hours will it just continue to get more tender or is there a point at which it is just overcooked and goes back to being tough? I’d appreciate your help! I just took it out of the oven and it smells great though!

    • Deliciously Organic

      I’m not sure at what point you need to stop the cooking in order to keep the beef from becoming tough. Cook’s Illustrated is a great place to go for scientific information like that – I’ve been a subscriber for 15 years and have learned so much from them. I hope you enjoyed the stew!

  6. Kristin

    Oh my goodness, just took this out of the oven, quickly stirred in the mustard and scooped a bit of the stew into a bowl for a taste test. Amazing. Rich, flavor-packed broth and chunks of meat that fell apart in my mouth. I didn’t have dijon mustard, so I used horseradish mustard and that last little bit of flavor sent this stew over the top. ~K

  7. Terrin

    Accidently found your website and love it. Going to try this stew recipe this weekend with either bison or venison. Can’t wait! Thanks for all the awesome info. And thanks for including Paleo recipes too!


Leave a Comment

Your email address will not be published. Required fields are marked *