Paleo Beef Stew with Mushroom Puree and Fresh Herbs
A rich, grain-free beef stew featuring tender grassfed meat in a smooth mushroom-vegetable base. The secret lies in pureeing sautéed onions, mushrooms, and celery with broth to create a naturally thick, velvety foundation without flour or starches. Fennel seeds add subtle warmth while fresh herbs brighten each spoonful. Perfect for cold evenings or anyone following paleo eating patterns, this hearty stew proves comfort food doesn't require grains or dairy.
Ingredients
- 6 oz grassfed butter or ghee, blockcoconut oil1:1paleodairy-freedairy-free
use refined for neutral flavor
- 1 large sweet onion, chopped
- 16 oz bella mushrooms, 2 packages
- 2 celery hearts, chopped
- 48 oz Progresso beef flavored broth or vegetable broth, about 6 cups
- 2 lbs grassfed stew meat
- 1 lbs carrots, sliced
- 2 teaspoons fennel seeds(optional)
- 2 tablespoons Worcestershire sauce
- 6 sprigs fresh herbs, chopped rosemary, thyme, sage
- salt and pepper, to taste
Instructions
- 1
Melt half the butter in a large pot over high heat
- 2
Cook onion, mushrooms and celery in butter until tender
- 3
Transfer vegetables to blender with half the beef broth and puree until smooth
- 4
Return puree to pot and reduce heat to medium
- 5
Heat remaining butter in large skillet until very hot
- 6
Brown stew meat around edges in hot butter
- 7
Add browned meat and any remaining butter to pot
- 8
Add remaining broth, carrots, fennel seeds, Worcestershire sauce and half the herbs
- 9
Cover and bring to boil, then reduce heat to medium-low
- 10
Simmer for 45-60 minutes until meat is tender
- 11
Season with salt and pepper to taste
- 12
Garnish with remaining fresh herbs
Tips
Puree the vegetable base completely smooth for the silkiest texture that naturally thickens the stew without any flour.
Brown the meat in very hot butter to develop deep flavor - don't overcrowd the pan or it will steam instead of sear.
Save half the fresh herbs for garnish to maintain their bright flavor and color contrast against the rich stew.
Good to Know
Refrigerate up to 4 days in airtight container
Make 1-2 days ahead for deeper flavors
Ladle into bowls and garnish with fresh herbs
Common Mistakes
Don't skip browning the meat or you'll miss crucial flavor development
Avoid overcooking vegetables in first step to prevent mushy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen stew meat?
Yes, but thaw completely first and pat very dry before browning to prevent steaming and achieve proper searing for flavor development.
What if I don't have a high-speed blender?
Use an immersion blender directly in the pot or food processor. Strain through fine mesh if needed for ultra-smooth consistency.
How long will this keep frozen?
Freeze up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat gently, adding broth if needed.