Slow Cooked Beef Stew

Nothing says winter quite like warm and delicious slow-cooked stew to cozy up by the fire with. Since ‘winter’ in San Diego feels like springtime in most parts of the country, I like to make this stew mainly because it’s easy to make, flavorful and Paleo (obviously). And when the temperatures drop below 40 degrees (this is cold in SoCal), I throw on a sweater and get down with my stew.

If you like a lot of meat in your stew – and who the hell doesn’t? – go ahead and use more than the recommended amount. Ain’t nobody gonna tell you how to make your stew!


3 lbs of beef stew meat

1 turnip, peeled and cubed

1 small rutabaga

1 leek, sliced lengthwise and chopped

2 cups carrots, chopped

1 small onion

2 garlic gloves

3-4 cups chicken broth (depending on how stew-y and watery you prefer)

salt and pepper to taste


1. Place beef pieces in your crockpot

2. Throw in all ingredients on top, in no particular order

3. Heat on low for 8-10 hours, or high for 4-6

4. Eat by fireplace

How effing easy was that?!

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