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Paleo Beef and Winter Vegetable Soup (GF)| Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Paleo Beef and Winter Vegetable Soup (GF)

Servings: 6 +
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 5 minutes


  • 3 Tbs olive oil
  • 1.5 pounds boneless beef chuck roast or stew meant, , cut into cubes
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • 3 large carrots, , peeled and diced
  • 1 large onion, , diced
  • 3 garlic cloves, , diced
  • 2 bay leaves
  • 2 Tbs tomato paste
  • 1 tsp thyme
  • 1 tsp coconut flour
  • 6 cups beef broth, ( I melted 2 beef bouillons into 6 cups of hot water)
  • 3 cups of chopped kale
  • 1 large sweet potato, , peeled and diced
  • 1 cup of green beans


  • Sprinkle the salt, pepper, and paprika on to the meat.
  • Heat 2 Tbs of olive oil in a large soup pot over medium-high heat. Add the meat and tomato paste to the pot, and sear on an all sides—3-4 mins total. Remove the meat, set on plate, and set aside.
  • Add 1 Tbs olive oil to the same pot, and add the onion and garlic. Cook for 3 minutes, mixing often. Then add the carrots and sauté for 5 minutes.
  • Add 1 cup of beef broth, 1 tsp of coconut flour, and ½ tsp thyme to the pot. Scrape the sides and bottom of the pot with a spatula. Cook for about 3 minutes, while letting the liquid reduce a bit.
  • Add 5 cups of beef broth, the bay leaves, the meat and the sweet potato to the pot. Bring everything to a boil, then reduce the heat to low. Partially cover and simmer for 40 mins.
  • Add the kale and green beans, cook for another 5 mins. (check to see if the meat is the desired texture/cooking, if so then stop cooking. If not then cook for a bit longer