Creamy Beef Stew with Kale and Tomato (Paleo, Gluten-Free)

Creamy Beef Stew with Kale and Tomato. A delicious slow cooker crockpot recipe full of beef, kale, red peppers, and carrots and seasoned with paprika, tomato, nutmeg, and thyme.

I’m a HUGE fan of beef stew. I make it often as part of my Sunday meal-prep ritual. This past week, however, I decided to switch things up by adding coconut cream, rutabaga, kale, and red pepper to my stew. The result was a delicious, filling and comforting healthy beef stew made in the slow cooker. It has a creamy tomato flavor with a kick.

This recipe is naturally Gluten-free, Dairy-free, and Paleo. It also has an easy Whole30 option.

Why this recipe works

• its a great meal prepping meal.
  • If you make it on Sunday, you’ll have Paleo beef stew for lunch or dinner for several days in the upcoming week. I also love this Hungarian beef stew recipe.
• its got great flavor.
  • It is FULL of melt-in your mouth beef seasoned with paprika and rosemary, cooked carrots and rutabagas, flavorful kale and red pepper, and a tomato-cream sauce spiced with thyme and nutmeg.
  • The heat from the paprika and diced red pepper here is wonderful. It isn’t too hot because it is softened by the coconut cream and the result is amazing deliciousness.
• it cooks itself!
  • as soon as you have all the ingredients in your crockpot, it cooks itself for hours

Ingredients needed:

• beef
• garlic
• onion
• paprika
• salt
• pepper
• tomato paste
• dried rosemary
• coconut flour
• coconut cream
• chicken stock
• strained tomatoes
• maple syrup ( omit for Whole30)
• carrots
• rutabaga
• kale
• red pepper
• nutmeg
• dried thyme

See recipe card below for a full list of ingredients and measurements.

Additions/Substitutions

• Instead of onion: you can make this recipe with shallots. You can also use 2 tsp of onion powder instead of onion as well.
• Instead of coconut cream: you can use coconut milk. You can also use a dairy-free creamer ( I have used nutpods creamer before and it worked great).
• Omit the maple syrup here to keep this dish Whole30 compliant.
• Instead of baby carrots: you can use regular carrots and cut them into 1.5-2 inch pieces. I like using 6 carrots because I like a lot of carrots in my stew.
• Instead of rutabaga: you can use parsnips or potatoes ( sweet or regular). I can’t always find rutabaga at the store so instead, I use parsnip.

Step by step stew instructions:

Step 1: Sear the meat.

Cook the onion, garlic, and tomato paste in a pan. Then add the stew meat, paprika, salt, pepper and rosemary and sear for a few minutes.

Step 3: Add the rest of the ingredients to the slow cooker and cook on high for 6 hours or low for 9 hours.

Step 2: Add the meat to the slow cooker then add some coconut flour to the meat and mix.

How to serve it:

• on its own! It tastes amazing as is.
• with other roasted veggies. I like to add roasted sweet potatoes or eggplant to a bowl and then add this stew on top of them.
• on top of pasta! It gives the whole meal a stroganoff-esque vibe. You can use regular pasta, quinoa pasta, gluten-free pasta.
• with a side of garlic bread or toast.

Storage:

• In the refrigerator: in an airtight container for 3-4 days.
• In the freezer: in a freezer safe container for up to 3 months.

FAQs

Other healthy slow cooker recipes you may enjoy:

Did you try this recipe? Please leave me a ⭐ review below!

4.70 from 10 votes

Creamy Beef, Kale, and Tomato Stew (Paleo, Gluten-free)

By: Dominique

Servings: 6

Prep: 15 minutes mins

Cook: 6 hours hrs 30 minutes mins

Total: 6 hours hrs 45 minutes mins

A delicious slow cooker crockpot recipe full of beef, kale, red peppers, and carrots and seasoned with paprika, tomato, nutmeg, and thyme.

Ingredients 

1x2x3x

• ▢ 2 Tbs olive oil
• ▢ 2.5 pounds beef cubes, ( steak tips, stew meat)
• ▢ 4 tsp minced garlic, (This was 6 smaller cloves of garlic for me)
• ▢ 1 cup minced yellow onion, ( this was one onion for me)
• ▢ 2 Tbs tomato paste
• ▢ 2 tsp salt
• ▢ 1 tsp ground black pepper
• ▢ 2 tsp paprika
• ▢ 1 tsp dried rosemary
• ▢ 1 Tbs coconut flour
• ▢ 1/2 cup canned coconut cream, ( or coconut milk)
• ▢ 2 cups strained tomatoes, ( Pomi is my favorite brand, made with only tomatoes)
• ▢ 2 cups chicken stock, ( 1-2 cups)
• ▢ 1 Tbs maple syrup
• ▢ 2 cups baby carrots, ( or 4-6 regular sized carrots cut into 1.5 inch pieces)
• ▢ 1 medium-large rutabaga, peeled and diced ( or 2 parsnips)
• ▢ 4-6 cups chopped kale
• ▢ 1 cup diced red pepper
• ▢ 1/4 tsp ground nutmeg
• ▢ 1/2 tsp dried thyme

Instructions 

• In a small bowl, add the salt, pepper, paprika and rosemary and mix it all together.
• Then, put the garlic and onion in the frying pan, along with the olive oil and heat over medium-high heat.
• Mix the garlic and onion into the oil with a spatula and cook for 1-2 minutes. Add the tomato paste to the pan and mix and cook for 1 minute. Put the meat into the pan and pour the spices on top. Let the meat cook for 2 minutes, flip and cook for another 1-2 minutes.
• Then, put the meat into the slow cooker. Scrape the pan with a spatula, putting everything into the slow cooker.
• Put 1 Tbs of coconut flour on top of the meat in the slow cooker, mix with a spatula.
• Then, put the coconut cream, strained tomatoes, chicken stock, and maple syrup into the slow cooker on top of the meat. Mix with a spatula.
• Then put the carrots, diced rutabaga ( or parsnip), chopped kale, diced red pepper, nutmeg and thyme into the slow cooker. Mix one last time with a rubber spatula to evenly distribute everything in the slow cooker.
• Cook on a high setting for 6-6.5 hours or on a low setting for 9 hours.
• Mix the stew before serving and enjoy!

Notes

Note: my original recipe only called for 1 cup of chicken stock, but I find 2 cups results in a better liquid ratio.

Nutrition

Calories: 522kcalCarbohydrates: 30gProtein: 50gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 1213mgPotassium: 1659mgFiber: 9gSugar: 15gVitamin A: 11713IUVitamin C: 102mgCalcium: 245mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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