Simple Beef Stew


Easy Paleo Beef Stew by Ashley of

Every stew has a secret. Mine… has a few.

(Yes, I am 100 percent trying to make my stew sound mysterious. is it working?)

So what are my secrets to making a thick flourless stew?

First, let me ask you this… why the heck would stew need flour in it? You guys. The secret to thickening up stew… is already IN the stew.

Confused? Let me explain: IT’S THE POTATOES.

The potatoes in the stew will thicken your stew just as well, if not better than flour. You just mash a few up right in the pot, and voila, you’ve got a thick stew.

Annnd, I’m pretty sure the chef who first came up with creating a flour-based slurry to thicken stew is rolling over in his grave…

My secrets don’t end there, remember, I told you this stew has a few.

Easy Paleo Beef Stew by Ashley of

Second secret: VINO. I don’t really care to drink wine, but when it comes to cooking, give me allll the wine. Let me get my stews drunk. Then let me sober them up by cooking out most of the alcohol.

Why add wine to stew? There’s a reason (unlike adding flour to stew which is just plain silly). Wine adds flavor to stew and because it’s acidic, it also helps tenderize meat. See that? Technically two reasons to get your stew drunk.

My favorite wine to use when making stew? Merlot. I love the flavor it adds but truthfully, if I’m in a pinch I’ll use whatever wine I have on hand.

Okay, now for my third secret to making the perfect bowl of beef stew… drumroll please…

THE SPICES. That includes the spicy serrano pepper. And the combination of salt, pepper, oregano, cinnamon, cardamom and nutmeg.

Can we be any more seasonal with these spices?

Easy Paleo Beef Stew by Ashley of

The result: a steaming bowl of coziness.

This simple beef stew isn’t your ordinary humble beef stew. It has more kick… more flavor… more of that mysterious stew oomph.

Simple Beef Stew

Simple Beef Stew

5 from 11 reviews
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Servings 4
Prep Time 10 mins
Cook Time 2 hrs


  • 2 tablespoons avocado oil
  • 1 pound beef stew meat
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 serrano minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • ¼ teaspoon oregano
  • Big pinch of nutmeg
  • ¼ cup red wine
  • 4 – 6 cups beef or chicken broth* divided
  • 3 large carrots chopped
  • 2 stalks celery chopped
  • 4 gold potatoes cubed
  • Cilantro optional


  • Heat the oil in a dutch oven over high heat.
  • Add the beef and sear on all sides for about 5 minutes.
  • Reduce the heat to medium, add the onions, garlic, serrano and saute for another 5 minutes.
  • Add the spices, stir for a minute, then add the red wine and deglaze the pan.
  • Next, add 4 cups of broth, bring the pot to a boil then reduce to low heat. Cover and cook for 1 hour, checking the pot at the halfway mark. If the broth has reduced too much, add the remaining broth.
  • Give the contents of the pot a stir, then add the carrots, celery and potatoes to the pot, cover and cook for 30 more minutes.
  • To thicken the stew, mash some of the potatoes right in the pot and mix well.
  • Garnish with cilantro if desired.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Easy Paleo Beef Stew by Ashley of

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Austin says

    5 stars
    I subbed golden beets for carrots and sweet potatoes for golden b/c that is what I had on hand. Amazing, the spice and flavor is fantastic! this is a keeper!

  2. Dennis says

    5 stars
    We’re expecting quite a snow storm tonight. So, when I saw this recipe, I had to give it a try. The spices are quite an inspiration. I had to do a little substituting–no serrano peppers in the store, but a squeeze of siracha sauce can do in a pinch. Swapped out parsnips for the celery, too.
    What an aroma with which to fill the kitchen!
    That’s what I like most about your recipe. It’s a great base start. And so easy! Thanks!

  3. Beth says

    5 stars
    I have made this multiple times over the past few years, and it is amazing! I usually make it without Serrano peppers since I have small children. It is also very good with white sweet potatoes (paleo) and/or without paprika for those who have nightshade sensitivities. Ashley, this is my favorite fall and winter stew; so delicious and warm with the spices!

  4. Karen says

    5 stars
    I made this stew for dinner last night. I was a little hesitant when I saw the spices in the recipe, but honestly, they made for a lovely and flavourful stew. I did add some parsnip and frozen corn along with the other veggies. Both my teenaged boys inhaled their dinner and said it was delicious!! Thank you so much for a great stew recipe.

    • My Heart Beets says

      I’m so glad you tried it! I know the spices are a little different but they really do enhance the stew! I’ll have to try adding parsnip and corn next time – sounds delicious!

  5. Kelli H (Made in Sonoma) says

    5 stars
    This was probably the best beef stew I’ve ever had. My husband and I loved it! We’ll definitely be making it again in the future! Thanks so much.

  6. GG Beez says

    5 stars
    Thanks so much for this recipe!!! I love it!!! I have made it a couple of times and am making it again today. I’ve used it as a base for beef and also lamb stew. We don’t use potatoes or onions, so I typically use Japanese sweet potatoes and add more garlic. I also add squash varieties as well. It’s so delicious and savory and my family can’t get enough.

  7. Mary M. Martinez says

    Gorgeous pictures. I love stews! They are such an easy-to-make dish for cold winter days and taste fantastic.

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