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Clean Eating Beef Stew (Whole 30 Compliant, Paleo, and Gluten Free, Clean Eating) | The Mama Maven Blog

Clean Eating Beef Stew (Whole 30 Compliant, Paleo, and Gluten Free)

Nancy Johnson Horn, The Mama Maven Blog
This is based on Mark Bittman's Beef Stew recipe. One of my husband's friends bought us this book for our wedding and we have used it religiously. I took out the flour and substituted tapioca flour, to keep it grain-free. It's also Paleo and Whole 30 compliant, as it's used as a thickener.
5 from 3 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Stew
Cuisine American
Servings 8 servings


  • 2 packages beef stew pieces try to use beef from grass fed cows
  • 1 package Trader Joe's Mirepoix which is equal to 1/2 onion: 3 carrots: 3 celery stalks
  • 6 tsp Tapioca Flour used to thicken stew
  • 2 quarts organic beef or chicken broth
  • 4 russet potatoes cubed
  • Extra virgin olive oil
  • 2 cubes frozen garlic or 2 cloves fresh garlic
  • Several mushrooms
  • 1 32 ounce can of peeled tomatoes organic if possible.


  • Instructions:
  • Heat up saute' pan with olive oil and two cubes frozen garlic.
  • Brown beef
  • When beef is cooked almost all the way through, drain the liquid off and set aside.
  • Wipe pan clean quickly, add some more olive oil to pan, and turn heat on.
  • Add mirepoix to pan and saute'. Add beef to pan and keep sauteeing.
  • Add tapioca flour to pan to thicken beef and vegetable mixture.
  • Take out a 16 quart stockpot
  • Add two quarts (32 ounces each) of organic free range chicken or beef broth
  • Add cut up potatoes
  • Add mushrooms
  • Add large can of peeled tomatoes.
  • Let it simmer on the stove for around 45 minutes or so. I added some kale for an extra nutrition kick at the end -- feel free to add whatever additional veggies you want.