14 Paleo Stew Recipes For Clean Eating Comfort

I’m always on the hunt for recipes that are both delicious and align with my clean eating lifestyle. These 14 Paleo stew recipes are perfect for anyone looking to enjoy a hearty meal without compromising on health. From the classic flavors of beef and vegetable to the intriguing combination of wild mushroom and cauliflower, there’s something here for everyone. If you’re looking to blend comfort with nutrition in your dishes, these recipes are calling your name. Get ready to be inspired in the kitchen!

Classic Beef and Vegetable Stew

This Classic Beef and Vegetable Stew is a hearty and satisfying dish that aligns perfectly with the Paleo lifestyle. Filled with tender chunks of beef, colorful vegetables, and a savory broth, it’s a meal that will warm you up from the inside out.

The rich flavors of this stew come from a slow-cooking process that allows all the ingredients to meld together beautifully, making it an ideal dish for a cozy family dinner or a nourishing meal prep option.

The stew isn’t only delicious but also nutritious, featuring a variety of root vegetables that provide essential vitamins and minerals. The use of grass-fed beef guarantees you’re getting high-quality protein, and the addition of fresh herbs enhances the overall flavor profile.

Whether you’re new to the Paleo diet or a seasoned enthusiast, this Classic Beef and Vegetable Stew is a must-try recipe that will surely become a staple in your meal rotation.

Ingredients (Serves 4-6):

• 2 lbs grass-fed beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 sweet potatoes, peeled and cubed
• 4 cups beef broth (preferably homemade)
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Begin by patting the beef cubes dry with a paper towel to remove excess moisture. This will help in browning. Season generously with salt and pepper.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, then remove and set aside.
3. Sauté Aromatics: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add Vegetables: Stir in the chopped carrots, parsnips, and sweet potatoes. Cook for about 5 minutes, allowing the vegetables to start softening.
5. Combine Ingredients: Return the browned beef to the pot. Stir in the beef broth, tomato paste, fresh thyme, rosemary, and bay leaves. Bring the mixture to a boil.
6. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 2-3 hours. Stir occasionally, and check for tenderness. The meat should be tender and the vegetables cooked through.
7. Final Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
8. Serve: Ladle the stew into bowls, garnish with fresh parsley, and enjoy!

Extra Tips:

For the best results, make sure that the beef is browned thoroughly, as this step adds depth to the stew’s flavor. If you prefer a thicker stew, you can mash a few pieces of the sweet potato to naturally thicken the broth.

Feel free to experiment with other root vegetables, such as turnips or celery root, to suit your taste preferences. This stew also freezes well, making it a great option for batch cooking and future meals.

Spicy Chicken and Sweet Potato Stew

Spicy Chicken and Sweet Potato Stew is a delicious and hearty meal that perfectly balances the natural sweetness of sweet potatoes with the heat from the spices. This stew isn’t only packed with flavor but also with nutrients, making it an ideal dish for those following a paleo diet. The combination of tender chicken, creamy sweet potatoes, and a rich, spicy broth makes it a comforting dish perfect for any time of the year.

This recipe is perfect for serving 4-6 people and can easily be adjusted to suit your spice tolerance. The use of fresh herbs and spices guarantees that every bite is bursting with flavor. Whether you’re cooking for your family or hosting a dinner party, this Spicy Chicken and Sweet Potato Stew is bound to impress and satisfy your guests.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 2 large sweet potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Chop the onion, bell pepper, and garlic, peel and dice the sweet potatoes, and cut the chicken thighs into bite-sized chunks.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Cook the Chicken: Add the chicken pieces to the pot, cooking until they’re browned on all sides. This should take about 5-7 minutes. Confirm the chicken is well-browned to add more flavor to your stew.
4. Add the Vegetables and Spices: Stir in the chopped bell pepper and sweet potatoes. Then, add the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables and chicken with the spices.
5. Incorporate the Liquids: Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cover the pot and allow the stew to cook for about 30-40 minutes, or until the sweet potatoes are tender.
6. Finish and Serve: Once the sweet potatoes are cooked through, taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro for an added burst of flavor.

Extra Tips:

When preparing Spicy Chicken and Sweet Potato Stew, feel free to adjust the level of spiciness to your preference. You can add more cayenne pepper for extra heat or substitute it with a milder option if you prefer.

For a thicker stew, mash some of the sweet potatoes with a fork before serving. This will add a creamy texture to the broth. Additionally, if you have leftover stew, it tends to taste even better the next day as the flavors continue to meld together.

Enjoy this warming dish with a side salad or some crusty paleo bread to soak up all the delicious broth!

Hearty Lamb and Root Vegetable Stew

A comforting and robust dish, the Hearty Lamb and Root Vegetable Stew brings together the rich flavors of tender lamb and earthy root vegetables. Perfect for a chilly evening, this stew is both nourishing and satisfying, making it an ideal choice for those following a paleo diet. Utilizing seasonal root vegetables not only enhances the flavor but also provides a nutritious base that complements the succulent lamb.

This stew is slow-cooked to perfection, allowing the ingredients to meld together and create a depth of flavor that’s both complex and delightful. It’s a dish that warms the soul and fills the kitchen with an inviting aroma. Whether you’re an experienced cook or a beginner in the kitchen, this recipe will guide you through creating a delicious meal that can be enjoyed by the whole family.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 small rutabaga, peeled and cubed
• 3 cups beef or lamb stock
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb: Begin by patting the lamb cubes dry with paper towels, then season them generously with salt and pepper. This step guarantees that the lamb browns nicely.
2. Brown the Lamb: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, being careful not to overcrowd the pot. Brown the lamb on all sides for about 5-7 minutes per batch. Remove the lamb from the pot and set aside.
3. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add Vegetables: Add the carrots, parsnips, and rutabaga to the pot. Cook, stirring occasionally, for about 5 minutes to let the vegetables begin to soften.
5. Combine Ingredients: Return the browned lamb to the pot. Pour in the stock and diced tomatoes. Add the bay leaves and thyme. Stir everything together to combine.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
8. Garnish and Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For an even richer flavor, consider searing the lamb in batches to avoid steaming, which happens when the pot is overcrowded. This recipe can also be adapted to a slow cooker; simply brown the lamb and sauté the aromatics before transferring everything to the slow cooker and cooking on low for 6-8 hours.

If you wish to thicken the stew, mash some of the cooked vegetables before serving. Enjoy your Hearty Lamb and Root Vegetable Stew with a side of crusty paleo bread or a fresh green salad for a complete meal.

Savory Pork and Cabbage Stew

The Savory Pork and Cabbage Stew is a hearty and satisfying dish that brings together tender chunks of pork with the robust flavors of cabbage, all simmered in a rich, aromatic broth. This paleo-friendly stew is perfect for those looking to enjoy a healthy, comforting meal that’s both nutritious and delicious.

The combination of spices and herbs elevates the natural flavors of the ingredients, making this stew a favorite for any occasion, whether it’s a family dinner or a cozy meal on a chilly evening. This recipe serves 4-6 people, making it ideal for a family meal with some leftovers or for entertaining guests.

The ingredients are simple and accessible, yet they come together to create a dish that’s complex in flavor and deeply satisfying. Prepare to initiate a culinary journey that delights the senses and nourishes the body, all while adhering to paleo dietary principles.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups cabbage, roughly chopped
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Pork: Begin by patting the pork cubes dry with paper towels, then season them generously with salt and pepper. This step guarantees that the pork browns nicely during cooking, adding depth of flavor to the stew.
2. Brown the Pork: In a large pot or Dutch oven, heat the coconut oil over medium-high heat. Add the pork cubes in batches, making sure not to overcrowd the pot. Brown the pork on all sides, then remove them from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and continue to cook for another minute, stirring frequently to prevent burning.
4. Add Vegetables: Stir in the chopped cabbage, carrots, and celery. Sauté for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavors from the pot.
5. Combine Ingredients: Return the browned pork to the pot, then pour in the chicken broth. Add the apple cider vinegar, dried thyme, paprika, and bay leaf. Stir well to combine all the ingredients.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. Final Seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
8. Serve: Ladle the stew into bowls and garnish with fresh parsley. Enjoy your hearty and flavorful meal!

Extra Tips:

When cooking the Savory Pork and Cabbage Stew, it’s important to not rush the browning process of the pork, as this step adds significant flavor to the final dish.

Additionally, consider using homemade chicken broth for an even richer taste. If you prefer a thicker stew, you can remove the lid during the concluding 15-20 minutes of cooking to allow some of the liquid to evaporate.

Finally, this stew can be made in advance and tastes even better the next day, so don’t hesitate to prepare it ahead of time for a convenient meal.

Flavorful Turkey and Kale Stew

The Flavorful Turkey and Kale Stew is a perfect blend of hearty ingredients and robust flavors, making it an ideal dish for those following a paleo lifestyle. This stew combines lean turkey meat with nutrient-rich kale, creating a nourishing meal that’s both satisfying and health-conscious. The infusion of fresh herbs, spices, and a rich broth enhances the taste, making every spoonful a delightful experience.

Whether it’s a chilly winter evening or a casual family dinner, this stew is sure to warm you up and keep you coming back for more.

The preparation of this stew is straightforward, allowing even beginners to create a restaurant-quality dish at home. The turkey provides a lean source of protein, while the kale adds an extra dose of vitamins and minerals, making this dish not only flavorful but also incredibly nutritious.

By slow-cooking the ingredients together, the stew develops a deep, savory flavor that’s irresistible. The following recipe serves 4-6 people and is perfect for sharing with friends and family.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups chopped kale
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, approximately 5 minutes.
2. Cook the Turkey: Add the ground turkey to the pot. Break it up with a spoon and cook until it’s browned all over. This should take about 6-8 minutes.
3. Add Vegetables and Spices: Stir in the sliced carrots, celery, and chopped kale. Cook for another 5 minutes until the vegetables begin to soften.
4. Incorporate the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, stirring to combine. Add thyme, oregano, paprika, salt, and pepper. Mix well to guarantee the spices are evenly distributed.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes. This will allow the flavors to meld together and the vegetables to become tender.
6. Final Adjustments: Taste the stew and adjust the seasoning if necessary. Add more salt or pepper according to your preference.
7. Serve: Once cooked, ladle the stew into bowls and serve hot.

Extra Tips:

For a richer flavor, consider using homemade chicken broth if available. You can also add a splash of apple cider vinegar or lemon juice at the end of cooking to brighten the flavors.

If you prefer a thicker stew, you can mash some of the cooked vegetables or add extra kale. Additionally, this stew can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep.

Aromatic Fish and Tomato Stew

This Aromatic Fish and Tomato Stew is a delightful blend of fresh fish, ripe tomatoes, and fragrant herbs and spices, making it a perfect hearty meal for those following a Paleo diet. The stew isn’t only rich in flavor but also packed with nutrients, making it an excellent choice for a healthy dinner.

The use of fresh ingredients guarantees that every bite is bursting with natural flavors, and the aromatic herbs add a depth of taste that’s both comforting and invigorating. Perfect for a cozy family meal, this stew serves 4-6 people and is ideal for anyone looking to enjoy a meal that’s both delicious and compliant with Paleo dietary guidelines.

The stew is simple to prepare and can be made in under an hour, making it an excellent option for a weeknight dinner. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward to follow and promises a satisfying result.

Ingredients (Serves 4-6):

• 2 pounds of white fish fillets (such as cod or halibut), cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 4 large tomatoes, chopped
• 2 cups fish stock or vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Cut the fish into chunks, chop the onions, bell peppers, and tomatoes, and mince the garlic. Having everything prepped will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Cook the Vegetables: Add the chopped red bell peppers to the pot and cook for about 5 minutes until they start to soften. Then add the chopped tomatoes. Stir well and let the mixture cook for another 5 minutes until the tomatoes begin to break down.
4. Add the Spices and Stock: Sprinkle the smoked paprika, ground cumin, and cayenne pepper over the vegetable mixture. Stir well to combine all the spices. Pour in the fish stock or vegetable broth, and bring the mixture to a gentle simmer.
5. Cook the Fish: Gently add the fish chunks to the pot, ensuring they’re submerged in the broth. Add the fresh thyme leaves, and season with salt and pepper to taste. Cover the pot and let the stew simmer gently for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Finish and Serve: Once the fish is cooked, remove the pot from heat. Stir in the lemon juice for a touch of brightness. Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh parsley before serving.

Extra Tips:

When making this Aromatic Fish and Tomato Stew, using fresh, high-quality fish will greatly enhance the flavor of the dish. You can also experiment with different types of fish to suit your personal taste.

If you prefer a thicker stew, you can mash some of the cooked tomatoes in the pot before adding the fish. For an extra layer of flavor, consider adding a few saffron strands to the broth; it will impart a subtle yet luxurious aroma.

Ultimately, this stew pairs wonderfully with a side of steamed vegetables or a simple green salad.

Creamy Coconut and Mushroom Stew

Creamy Coconut and Mushroom Stew is a delightful paleo-friendly dish that brings together the rich flavors of coconut milk and earthy mushrooms. This stew is perfect for those looking to enjoy a comforting meal that’s both nutritious and flavorful.

It features a variety of vegetables and herbs that complement the creamy coconut base, providing a wholesome and satisfying dish for any occasion. Whether you’re following a paleo diet or simply looking for a delicious stew recipe, this dish is sure to please.

The combination of coconut milk and mushrooms creates a velvety texture, while the addition of spices and herbs enhances the overall taste of the stew. This recipe is versatile, allowing you to adjust seasonings to your preference and incorporate seasonal vegetables.

It’s a great way to enjoy a hearty meal that’s both filling and nourishing. Perfect for a cozy dinner night, this stew can be served on its own or paired with a side of your choice.

Ingredients (Serves 4-6 people):

• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce (optional)
• 2 cups baby spinach
• 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients and preparing them as directed. Slice the mushrooms, chop the onion, mince the garlic, and grate the ginger.
2. Sauté the Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook them until they release their moisture and start to brown, approximately 8-10 minutes.
4. Add Spices and Liquids: Stir in the grated ginger, turmeric powder, salt, and pepper. Pour in the coconut milk and vegetable or chicken broth. Mix well to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
6. Finish with Fresh Ingredients: Stir in the fresh lime juice and fish sauce (if using). Add the baby spinach and cook until just wilted, about 2 minutes.
7. Garnish and Serve: Remove the pot from the heat and sprinkle the chopped cilantro over the stew. Serve hot in bowls, garnished with extra cilantro if desired.

Extra Tips:

For a more robust flavor, consider using a mix of different mushroom varieties such as shiitake, cremini, or portobello.

If you prefer a thicker stew, you can reduce the amount of broth or let the stew simmer longer until it reaches your desired consistency.

Adjust seasoning according to your taste, and feel free to add more spices like cayenne pepper for heat.

This dish pairs well with cauliflower rice or a simple green salad for a complete meal. Enjoy your Creamy Coconut and Mushroom Stew with family and friends for a satisfying paleo dinner!

Zesty Shrimp and Zucchini Stew

Zesty Shrimp and Zucchini Stew is a vibrant and flavorful dish that perfectly combines the tender texture of shrimp with the freshness of zucchini. This paleo-friendly recipe isn’t only nutritious but also brimming with a medley of spices that enhance its liveliness, making it a delightful meal for any occasion.

The stew is light yet satisfying, with a base of rich tomato broth that’s sure to warm you up on a chilly evening. This dish is perfect for those following a paleo diet, as it’s free from grains and dairy, focusing instead on whole, unprocessed ingredients.

The addition of bell peppers and onions contributes to the stew’s depth of flavor, while the lemon juice adds a revitalizing tang. This recipe serves 4-6 people, making it an excellent option for family dinners or small gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half moons
• 1 red bell pepper, diced
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Shrimp: Start by rinsing the peeled and deveined shrimp under cold water and pat them dry with paper towels. This will help them cook evenly and prevent them from steaming instead of searing.
2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing them until they turn soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Zucchini and Tomatoes: Add the sliced zucchini to the pot and cook for about 3 minutes. Then, pour in the diced tomatoes, including their juices, and stir to combine with the vegetables.
4. Create the Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Add the smoked paprika, cayenne pepper, salt, and black pepper to the stew, stirring well to incorporate the spices.
5. Cook the Shrimp: Gently place the shrimp into the simmering stew. Allow them to cook for 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
6. Finish with Lemon Juice: Once the shrimp are cooked, remove the pot from heat and stir in the lemon juice. This will brighten the flavors of the stew.
7. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Extra Tips:

When cooking Zesty Shrimp and Zucchini Stew, it’s important to adjust the seasoning according to your taste preferences, especially the cayenne pepper, as it can add quite a bit of heat.

For a heartier version, consider adding more vegetables like mushrooms or spinach. If you prefer a thicker stew, you can reduce the broth slightly before adding the shrimp. This dish pairs wonderfully with a side of cauliflower rice or a simple green salad to keep it strictly paleo.

Rich Venison and Carrot Stew

Rich Venison and Carrot Stew is a delightful and hearty meal that perfectly captures the essence of a paleo diet. This dish combines the rich, gamey taste of venison with the natural sweetness of carrots, creating a well-balanced flavor profile that’s both satisfying and nourishing. The stew is simmered slowly to guarantee that the venison becomes tender and that the flavors meld beautifully together. Perfect for a cozy family dinner, this stew is sure to warm you up on a chilly evening.

This stew isn’t only delicious but also aligns with the principles of a paleo lifestyle, which emphasizes whole, unprocessed foods. Packed with protein, vitamins, and minerals, this dish provides a nutritious meal that supports a healthy lifestyle. The use of fresh herbs and spices enhances the natural flavors of the ingredients without the need for artificial additives. With a few simple steps, you can create a flavorful and comforting meal that your family will love.

Ingredients (Serves 4-6):

• 2 pounds venison, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and sliced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the venison into 1-inch cubes and season them with salt and pepper. Chop the onion, mince the garlic, and slice the carrots. This preparation will facilitate a smooth cooking process.
2. Brown the Venison: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the venison cubes in batches, and brown them on all sides. Once browned, remove the venison from the pot and set it aside. This step helps to seal in the juices and adds depth of flavor to the stew.
3. Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant. This process will build the base flavor for the stew.
4. Add Carrots and Tomato Paste: Stir in the sliced carrots and tomato paste, cooking for an additional 2-3 minutes. This will allow the carrots to soften slightly and the tomato paste to caramelize, enriching the stew’s flavor.
5. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let the wine simmer for about 5 minutes, reducing slightly and concentrating its flavors.
6. Simmer the Stew: Return the browned venison to the pot and add the beef broth, dried thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if necessary. This final adjustment guarantees the flavors are perfectly balanced.
8. Serve and Garnish: Once the stew is ready, ladle it into bowls and garnish with fresh chopped parsley. This garnish adds a touch of freshness and color to the dish.

Extra Tips:

When making Rich Venison and Carrot Stew, it’s important to be patient during the simmering process. The slow cooking time not only tenderizes the venison but also allows the flavors to fully develop.

If you prefer a thicker stew, you can remove the lid for the last 20-30 minutes of cooking to let some of the liquid evaporate. Additionally, this stew can be made a day in advance; the flavors will continue to deepen and improve as it sits in the refrigerator. Reheat gently before serving for the best results.

Tangy Lemon and Herb Chicken Stew

Tangy Lemon and Herb Chicken Stew is a delightful dish that combines the freshness of herbs with the zesty brightness of lemon, making it a perfect meal for those following a Paleo diet. This comforting stew isn’t only packed with flavor but also rich in nutrients, guaranteeing a satisfying and healthy meal for your family or friends.

Whether you’re looking for a hearty dinner or a delicious lunch option, this stew is versatile enough to suit any occasion while staying true to your dietary preferences.

This stew’s combination of tender chicken, aromatic herbs, and tangy lemon creates a vibrant and nourishing dish that’s both filling and full of flavor. The ingredients used are simple and wholesome, allowing the natural taste of each component to shine through.

The slow simmering process melds the flavors together, resulting in a stew that’s rich in taste and texture. Perfect for 4-6 people, this recipe guarantees everyone at the table can enjoy a warm and satisfying meal.

Ingredients for 4-6 servings:

• 2 lbs chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 lemon, juiced and zested
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken and Vegetables: Begin by cutting the chicken thighs into bite-sized pieces. Chop the onion, mince the garlic, and slice the carrots and celery. This preparation will guarantee a smoother cooking process.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Brown the Chicken: Add the chicken pieces to the pot, stirring occasionally, and cook until they’re browned on all sides. This should take about 5-7 minutes.
4. Add Vegetables and Broth: Stir in the sliced carrots and chopped celery, then pour in the chicken broth. Bring the mixture to a boil.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, allowing the flavors to meld together and the chicken to become tender.
6. Incorporate Lemon and Herbs: Add the lemon juice, lemon zest, rosemary, thyme, salt, and pepper to the pot. Stir well to combine and let the stew simmer for an additional 10-15 minutes.
7. Finish with Fresh Herbs: Once the stew has thickened to your liking and all the flavors are well integrated, stir in the chopped fresh parsley. Taste and adjust seasoning if necessary.

Extra Tips:

For the best flavor, use fresh herbs as they provide a more vibrant taste compared to dried herbs. Make sure to adjust the seasoning to your preference, especially with the lemon juice, to guarantee it complements the stew without overpowering it.

If you prefer a thicker stew, you can mash some of the vegetables in the pot to naturally thicken the broth. Additionally, this stew can be prepared in advance and stored in the refrigerator for up to three days, allowing the flavors to develop even more.

Enjoy your Tangy Lemon and Herb Chicken Stew with a side of cauliflower rice or a fresh green salad for a complete Paleo-friendly meal.

Smoky Sausage and Pepper Stew

Discover the rich and hearty flavors of this Smoky Sausage and Pepper Stew, a perfect addition to your paleo meal repertoire. Packed with robust ingredients and seasoned to perfection, this stew is a comforting dish that brings warmth and satisfaction to your table.

The combination of smoky sausage and vibrant bell peppers creates a delightful symphony of flavors that will have your taste buds dancing with joy. Whether you’re enjoying it on a chilly evening or as a flavorful lunch, this stew is sure to become a family favorite.

Prepare to be amazed by how simple it’s to create such a delicious dish that’s both paleo-friendly and utterly satisfying. By using high-quality, natural ingredients, you can enjoy this stew guilt-free, knowing it aligns with your health-conscious lifestyle.

The following recipe serves 4-6 people, making it perfect for a family meal or for meal prepping extra servings to enjoy throughout the week.

Ingredients:

• 1 lb smoked sausage, sliced
• 3 bell peppers (red, yellow, green), sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the smoked sausage and bell peppers, and chopping the onion. Mince the garlic cloves. This preparation will make the cooking process smoother and more efficient.
2. Sauté the Sausage: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
3. Cook the Vegetables: In the same pot, add another tablespoon of olive oil. Add the chopped onions and sauté for 3 minutes until they begin to soften. Stir in the minced garlic and continue to cook for 1 minute until fragrant.
4. Combine Ingredients: Add the sliced bell peppers to the pot and sauté for another 5 minutes. Return the browned sausage to the pot and mix well with the vegetables.
5. Add Liquids and Seasonings: Pour in the chicken broth, diced tomatoes, and tomato paste. Stir to combine. Add the smoked paprika, dried oregano, salt, and pepper. Bring the stew to a gentle boil.
6. Simmer the Stew: Reduce the heat to low and cover the pot. Allow the stew to simmer for 25-30 minutes, stirring occasionally, until the flavors meld together and the vegetables are tender.
7. Serve: Once cooked, ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy the smoky and savory flavors of this hearty dish!

Extra Tips:

For an extra depth of flavor, you can add a splash of balsamic vinegar or a pinch of chili flakes if you prefer a bit of heat.

When choosing sausages, opt for those that are free from added sugars or preservatives to keep the dish truly paleo. Additionally, this stew can be easily stored and reheated, making it an excellent option for make-ahead meals.

Simply refrigerate in an airtight container for up to 3 days or freeze for longer storage. Reheat gently on the stove, adding a bit of broth if needed to maintain the desired consistency. Enjoy!

Refreshing Spinach and Artichoke Stew

Embrace the delightful flavors of a Invigorating Spinach and Artichoke Stew, a wholesome dish perfect for those following a paleo diet. This stew is a delightful combination of fresh spinach, tender artichokes, and aromatic herbs, simmered in a savory broth that makes for a heartwarming and nutritious meal.

It’s an excellent way to incorporate a variety of green vegetables into your diet while enjoying the comfort of a warm stew. This recipe is designed to serve 4-6 people, making it perfect for a family dinner or meal prep for the week. The earthy flavors of spinach and artichokes blend beautifully with the spices, creating a rich and satisfying dish.

Whether you’re an experienced home cook or just beginning, this recipe is straightforward and easy to follow, ensuring a delicious result every time.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound fresh spinach, washed and roughly chopped
• 2 cups canned or fresh artichoke hearts, quartered
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Juice of 1 lemon
• 1/2 cup coconut milk (optional)
• Fresh parsley for garnish

Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Dice the onion, mince the garlic, and chop the spinach and artichoke hearts. This will make the cooking process much smoother.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Add Vegetables: Add the chopped spinach and artichoke hearts to the pot. Stir well to combine with the onions and garlic. Cook for about 5 minutes, or until the spinach wilts and the artichokes are heated through.
4. Simmer the Stew: Pour in the chicken or vegetable broth and stir in the dried thyme, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 20 minutes, allowing the flavors to meld together.
5. Finish with Lemon and Coconut Milk: After simmering, add the lemon juice and coconut milk (if using) to the stew. Stir well and let it cook for an additional 5 minutes on low heat. Taste and adjust seasoning if necessary.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot and enjoy the invigorating flavors of this paleo-friendly dish.

Extra Tips:

• For a creamier texture, blend a portion of the stew and return it to the pot before serving.
• If you prefer a thicker stew, you can add a tablespoon of arrowroot powder dissolved in water.
• Feel free to add other vegetables like zucchini or mushrooms for more variety.
• This stew can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
• If you want to enhance the flavor, consider adding a pinch of nutmeg or cayenne pepper for a spicy kick.

Warm Butternut Squash and Apple Stew

Warm Butternut Squash and Apple Stew is an inviting dish that combines the earthy sweetness of butternut squash with the tartness of apples, creating a delightful harmony of flavors perfect for a cold day. This paleo-friendly stew is rich in vitamins and nutrients, making it not only delicious but also nourishing. The blend of spices and aromatics enhances the natural flavors of the ingredients, providing a satisfying depth and warmth to every spoonful.

Ideal as a comforting family meal, this stew is both filling and healthy, guaranteeing everyone leaves the table content and cozy.

The preparation of this dish is straightforward yet rewarding, as the ingredients meld together beautifully over time. With a combination of fresh produce and pantry staples, it’s a recipe that invites both novice and experienced cooks to enjoy the process of creating a wholesome meal. The use of butternut squash and apples is particularly advantageous because they’re often in season during the fall and winter months, ensuring the stew isn’t only tasty but also economical.

Whether served on its own or alongside a fresh salad, this stew is a demonstration of the flavors of the season.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 3 apples (Granny Smith or similar), peeled, cored, and diced
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping all your vegetables. Peel, seed, and cube the butternut squash. Peel, core, and dice the apples. Dice the onion and mince the garlic. Set these aside.
2. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant.
3. Cook the Squash and Apples: Add the cubed butternut squash and diced apples to the pot. Stir to coat them with the oil and aromatics. Cook for 5 minutes, allowing them to begin softening.
4. Add the Broth and Spices: Pour in the chicken or vegetable broth, ensuring that it covers the squash and apples. Stir in the cinnamon, nutmeg, cayenne pepper, salt, and pepper. Bring the mixture to a gentle boil.
5. Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes. Check occasionally, stirring to guarantee the ingredients don’t stick to the bottom of the pot.
6. Check for Doneness: After simmering, check the butternut squash and apples to guarantee they’re tender. They should be easily pierced with a fork.
7. Finish and Serve: Once everything is cooked through, remove the pot from heat. Stir in the chopped parsley. Taste and adjust seasoning if necessary. Serve the stew hot, garnished with additional parsley if desired.

Extra Tips:

For a creamier texture, you can partially blend the stew using an immersion blender before serving. This will give the dish a silky consistency while still retaining some chunky bits for texture.

If you prefer a spicier stew, feel free to increase the amount of cayenne pepper or add a splash of hot sauce. To save time, you can purchase pre-cut butternut squash, which is often available in the produce section at grocery stores.

Additionally, this stew can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to deepen and meld beautifully.

Earthy Wild Mushroom and Cauliflower Stew

The Earthy Wild Mushroom and Cauliflower Stew is a hearty and flavorful dish that perfectly embodies the principles of paleo cooking. This stew is rich with the umami flavors of wild mushrooms and the nutty taste of roasted cauliflower, creating a satisfying meal that’s both nourishing and delicious.

The combination of fresh herbs and vegetables makes this stew not only healthy but also vibrant and aromatic, perfect for a cozy dinner on a chilly evening. This dish is ideal for those following a paleo lifestyle, as it eliminates grains and dairy while focusing on nutrient-dense whole foods.

The blend of textures from the tender mushrooms and soft cauliflower florets will surely please your palate. This recipe serves 4-6 people, making it a great choice for family meals or gatherings with friends. Pair it with a simple green salad or some paleo-friendly bread to soak up the savory broth.

Ingredients (serves 4-6):

• 1 tablespoon coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound wild mushrooms, sliced (e.g., shiitake, cremini, or a mix)
• 1 small head of cauliflower, cut into florets
• 4 cups vegetable or chicken broth
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped for garnish

Instructions:

1. Preparation: Begin by preparing all your ingredients. Dice the onion, mince the garlic, slice the mushrooms, and cut the cauliflower into small florets. Having everything ready will streamline the cooking process.
2. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for an additional 1-2 minutes, ensuring the garlic doesn’t burn.
3. Cook the Mushrooms: Add the sliced wild mushrooms to the pot. Stir occasionally and cook for about 8-10 minutes, or until the mushrooms are browned and have released their moisture.
4. Add Cauliflower and Herbs: Stir in the cauliflower florets, fresh thyme, and rosemary. Cook for 3-4 minutes, allowing the cauliflower to absorb some of the flavors from the mushrooms and herbs.
5. Simmer the Stew: Pour in the vegetable or chicken broth, ensuring all ingredients are submerged. Add salt and pepper to taste. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the cauliflower is tender.
6. Finish and Serve: Once the stew is done, taste and adjust the seasoning if necessary. Ladle the stew into bowls and garnish with freshly chopped parsley before serving.

Extra Tips:

For a deeper flavor, consider roasting the cauliflower florets in the oven with a bit of olive oil and salt before adding them to the stew. This step can enhance the nutty flavor of the cauliflower and add a slightly caramelized note to the dish.

Additionally, feel free to experiment with different types of wild mushrooms to find your favorite combination. If the stew is too thick for your liking, simply add more broth to reach the desired consistency. Enjoy this paleo-friendly stew with family and friends for a comforting and healthy meal.