Paleo Beef and Sweet Potato Stew

Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly[, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.]

Total Time:
2 hr 25 min
15 min
2 hr 10 min

6 servings

  • 12 ounces sweet potatoes, halved lengthwise
  • 4 fresh sage leaves
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 4 pieces uncured, nitrate-free bacon, cut across in 1/4-inch strips
  • 1 1/2 pounds stewing beef, cut into 2-inch chunks
  • Sea salt and freshly ground black pepper
  • 4 cups unsalted chicken broth
  • 2 cups 1-inch diced onions
  • 1 cup 1-inch sliced carrots
  • 1 cup 1-inch sliced celery
  • 1 tablespoon tomato paste
  • 5 cloves garlic
  • 2 tablespoons cashew butter
  • Fresh flat-leaf parsley leaves, for garnish
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.

  • Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.

  • Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.

  • Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.

  • Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.

  • Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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