- 4 strips of bacon, chopped
- 2 small onions, chopped
- 3 cloves of garlic, minced
- 2 lbs. grass-fed stew meat, cut into 1/2-3/4″ chunks
- 1/4 cup tomato paste
- 1 Tbsp. arrowroot starch (optional)
- 2 tsp. Kosher salt *
- 2 bay leaves
- 4 Thyme Springs
- 6 cups of Beef Broth
- 3 large carrots, peeled and chopped into 1/2″ chunks
- 2 parsnips, peeled and chopped slightly smaller than the carrots
- 1/2 of a small head of cabbage, roughly chopped
- In a dutch oven or soup pot over medium heat, add the chopped bacon and cook until the bacon fat begins to render out the fat.
- Sear the stew meat in the bacon fat until brown on all sides. Add the chopped onion and saute for 5-7 minutes until they begin to brown. Add garlic , tomato paste, kosher salt and arrowroot starch (if desired).
- Stir to coat meat and onions, and toast for 2 minutes. Carefully add a little bit of the broth and scrap up any brown bits from the bottom. Add the remaining broth, bay leaves, and thyme sprigs.
- Cover and lower heat to a simmer. Cook for 1 hour.
- Remove lid and add carrots and parsnips. Stir stew and re-cover. Cook for 40-45 minutes or until carrots and parsnips are almost fork tender.
- Remove bay leaves and thyme sprigs.
- Add cabbage and stir to combine. Cook an additional 20 minutes to cook cabbage.
St. Patrick’s Day is just around the corner! Enjoy this Paleo version of Irish Beef Stew with your family and friends!