Seasonal Glow Paleo Stew (Printable)

Hearty stew featuring tender meat and vibrant seasonal vegetables in a flavorful broth.

# List of ingredients:

→ Meats

01 - 1.1 lb boneless beef chuck, cut into 0.8 inch cubes (or substitute with chicken thighs)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large sweet potato, peeled and diced
05 - 1 parsnip, peeled and diced
06 - 1 small red onion, chopped
07 - 3 cloves garlic, minced
08 - 1 cup butternut squash, peeled and cubed
09 - 2 cups kale, stems removed and chopped

→ Liquids

10 - 4 cups low-sodium beef or chicken broth (homemade or paleo-compliant)
11 - 2 tbsp olive oil or avocado oil

→ Spices & Herbs

12 - 1 tsp sea salt, or to taste
13 - 0.5 tsp freshly ground black pepper
14 - 1 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - 2 tbsp fresh parsley, chopped (for garnish)

# Steps:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Add beef cubes and sear on all sides until browned, about 5 minutes. Remove and set aside.
03 - In the same pot, add onion and garlic. Sauté for 2 to 3 minutes until fragrant.
04 - Add carrots, celery, sweet potato, parsnip, and butternut squash. Sauté for 5 minutes, stirring occasionally.
05 - Return browned beef to the pot. Sprinkle in smoked paprika, thyme, salt, and pepper. Stir to coat evenly.
06 - Pour in broth and add bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
07 - Stir in kale and simmer uncovered for an additional 10 minutes until vegetables are tender and stew slightly thickens.
08 - Remove bay leaf. Adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It's a one-pot meal that feels fancy but requires almost no fussing once everything hits the pot.
  • The vegetables get tender and almost sweet as they cook down, while the beef turns silky and gives back all its flavor to the broth.
  • You'll have enough for lazy leftovers that taste even better the next day.
02 -
  • Don't skip searing the beef, even though it adds a step—that browning is where the deep savory flavor comes from, and the difference is noticeable.
  • If your vegetables are still too firm after 45 minutes, give it another five to ten minutes rather than trying to rush it, because they need time to actually become tender and start giving back to the broth.
  • The kale should go in at the very end because if you add it earlier it turns into almost nothing, and you want some texture and brightness in the final bowl.
03 -
  • Use a heavy-bottomed Dutch oven if you have one, because it holds heat evenly and makes everything cook more predictably.
  • If you're using chicken thighs instead of beef, they need the same searing time but only about 35 minutes of simmering before you add the kale.
  • Taste the broth before you serve it and adjust the seasoning one more time, because that's when you'll notice if it needs more salt or maybe a touch of black pepper.

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