Creamy Beef, Kale and Tomato Stew (Paleo, Gluten-Free)
Creamy Beef, Kale and Tomato Stew recipe. 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 usual stew.
The result was this Creamy Beef, Kale and Tomato Stew. A filling and comforting slow cooker stew that has the most amazing creamy tomato flavor– with a kick.
This stew is naturally Gluten-free, dairy-free, and Paleo. It also has an easy Whole30 option.
Note: this recipe was originally published in February 2015, but was updated with new photos and recipe tweaks in January 2021.
Besides saving money and time during the week, I love meal-prepping on Sunday because I just feel SOO good all week when I am able to eat healthy meals.
Especially when these meals taste as good as this Paleo beef stew.
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.
Ingredients in this Creamy Beef, Kale, and Tomato Stew:
This beef and kale stew is made with real food, healthy ingredients. This includes:
- tomato paste
- dried rosemary
- coconut flour
- coconut cream
- chicken stock
- strained tomatoes
- maple syrup ( omit for Whole30)
- red pepper
- dried thyme
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.
Ingredient alternatives for this Creamy Beef Kale and Tomato Stew:
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. I can’t always find rutabaga at the store so instead, I use parsnip.
How to make this beef stew with kale:
The best part about this recipe is that it cooks itself!
You do have to sear the meat first, but that only takes a few minutes. To do that, you start by cooking the onion, garlic, along and tomato paste in a pan.
Then, you add the stew meat, along with the paprika, salt, pepper and rosemary and sear the meat for a few minutes.
After that you add the meat to the slow cooker, add the rest of the ingredients and then cook it on high for 6 hours or low for 9 hours.
I love that you can make this in the morning and then come home from work or school or anything to this Creamy Beef Kale and Tomato Stew ready and waiting for you.
How to serve this paleo beef stew:
You certainly can eat this stew on it’s own. But there are many other ways you can eat this.
My personal favorite way to eat this stew is to add roasted sweet potatoes or eggplant to it. I add the sweet potatoes or eggplant to a bowl and then add this stew on top of them.
This paleo beef stew also tastes amazing with quinoa pasta, which gives it a very beef stroganoff-esque vibe.
You can also eat this beef kale and tomato stew with a side of garlic bread or toast. Yum!
Other healthy slow cooker recipes you may enjoy:
Creamy Beef, Kale, and Tomato Stew (Paleo, Gluten-free)
- 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
- 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!
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