The Best Ever Paleo Beef Stew Slow Cooker Recipe

Paleo Beef Stew

5 from 2 reviews

This Paleo beef stew crock pot recipe gets a special touch from parsnips. I wanted to keep it looking traditional, so I swapped out potatoes for parsnips. My husband had no idea, haha. The nice thing is that they give the stew a little sweetness, almost as if you had used a wine in the broth.




  1. Heat the oil in a large frying pan over high heat. Add the beef chunks and brown on all sides, about 3-4 minutes. Add beef to a slow cooker. Top beef with the parsnips, carrots, onion, bay leaves, peppercorns, salt, thyme, and beef stock.
  2. Cook on high for 6 hours (8-9 on low), or until beef is very tender.
  3. In a small bowl, whisk together the tapioca starch and water. Pour into the stew and gently mix with a large spoon, until the mixture is distributed through the broth. Let cook for 30 more minutes, until the broth thickens a bit. Check seasonings and add more salt, if necessary.
  4. Remove bay leaves and serve. Salt and pepper to taste.


* The amount of salt for this recipe was based off using homemade beef stock with no added salt. If you use a commercially prepared beef stock or bone broth with salt in it, decrease the salt you add by the amount that’s in the stock.

Keywords: Paleo, Crockpot, Slow Cooker