Crock Pot Beef Stew

I have to preface this recipe by telling you that this is the best Beef Stew Recipe I have EVER made and I have made a few. I got the idea for this from Cook’s Country Hearty Beef Stew.  I, of course, doctored the recipe to make it paleo, but the preparation ideas are brilliant and it made for an awesome beef stew.  Usually when I make a Paleo beef stew in the crockpot it comes out kind of watery and not tasting like stew should, but this one is pretty amazing.


2-3 lbs grassfed beed chuck roast, cut into 1 1/2” cubes

salt & pepper

3 tbs coconut oil

3 medium onions chopped

1 6 ounce jar of tomato paste, I like to use Eden Organic because they have it in jars instead of cans

2 cups of homemade chicken or beef broth (I have made it with both)

3 tbs of coconut aminos

1 lb carrots, peeled and cut into 1” pieces (I used baby carrots in a bag)

1 lb parsnips, peeled and cut into 1” pieces

8 ounces of white mushrooms cut into 1” pieces

3 celery stocks cut into 1” pieces

2 tsp fresh thyme leaves

2 bay leaves

2 tbs of powered tapioca flour, (Is tapioca paleo? That is up to you to decided. Since I only use it to thicken stews I don’t see why not.)


Dry beef with paper towels, and season with salt and pepper. Heat 1 tbs of coconut oil in a cast iron skillet. Add half of beef and brown for about 3 -4 minutes per side.  Add to crock pot and repeat (if you need to add more oil go ahead but you shouldn’t need too).

Add 1 tbs oil, onions, and salt to the same skillet. Saute for about 6 to 7 minutes. Add tomato paste and cook for about 2 minutes. Add broth and coconut aminos and bring to simmer for about 2-3 minutes. Make sure you get all the good brown bits off the bottom of the skillet. Pour over beef in crock pot. Stir bay leaves and tapioca in with the beef mixture.

Toss carrots, parsnips, celery, mushrooms, and thyme with 1 tbs melted coconut oil. Season with salt and pepper.  Wrap vegetables in a foil packet that will fit into your crock pot on top of the meat.  It should look something like this.

Put vegetable packet on top of meat and then place lid on crock pot.  Cook on high for 6-7 hours or on low for 10-11 hours.

Once done, open vegetable packet carefully (it is hot and steam will escape) and add to beef. Stir everything together and enjoy.

If you don’t like the veggie combo, add whatever you wish.  Potatoes would be good if you consider them paleo.

Crockpot Coffee Braised Short Ribs

I got the idea for these Coffee Braised Short Ribs from this wonderful website – Sleep.Love.Eat.  They just looked amazing so I had to make them. 

I made a few modifications, so this is my version.


  • 4 lbs of Grass Fed Short Ribs – mine came from the local farmers market
  • 2 TBS of coconut oil
  • 1 cup of Italian cold brewed coffee
  • 1 cup of dry white wine
  • 1 large yellow onion, chopped
  • 3 cloves of garlic
  • salt and pepper
  • 1 TBS of Italian Seasoning
  • 1 TBS of oregano
  • 1.5 TBS of chipotle seasoning


  • Cut the short ribs into individual ribs if necessary – mine came in two long strips
  • Season with salt and pepper
  • Heat oil in cast iron skillet and brown short ribs for 3 to 4 mins on each side, I had to do mine in two batches
  • Set aside
  • When meat is browned, add white wine and coffee. Let simmer for a few minutes to cook off alcohol. 
  • Mix the italian seasoning, oregano, and chipotle together in a small bowl
  • Add about a 3rd of onion to bottom on crockpot, layer with 1/2 of short ribs, sprinkle with 1/2 of herb mixture.
  • Now layer another 1/3 of onion, rest of the short ribs.
  • Add the last of the onion, garlic, rest of herbs, and then pour wine and coffee sauce over everything.
  • Set the slow cooker on low for 8 to 9 hours.

We enjoyed this with some collard greens and bacon sauteed and it was delicious.  

Hope you enjoy:)