Paleo Irish Stew

This Irish stew is paleo-friendly.

Course Main Course, Soup
Cuisine British, Irish
Keyword St. Patrick's day recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Author Annissa Slusher


  • 1 ½ Tablespoons coconut oil
  • 2 pounds grass-fed beef stew meat, cut into large chunks.
  • sea salt
  • 1 celeriac peeled and diced
  • 3 turnips peeled and diced
  • 3 med carrots peeled and cut into large chunks
  • 2 yellow onions diced
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • cup tomato paste
  • 3 cups beef stock
  • 1 cup gluten-free low-carb beer OR 1 additional cup beef stock
  • 1 Tablespoon arrowroot optional
  • 1 Tablespoon fresh parsley leaves chopped (optional)


  1. Heat large skillet over medium high heat.
  2. Dry beef and sprinkle with sea salt.
  3. In batches, brown the outside of the beef in skillet. You do not want to cook the inside of meat.
  4. Place browned stew meat and all other ingredients, except the arrowroot starch, in a 6 quart crock pot.
  5. Stir to combine.
  6. Cover crockpot and turn to high. Cook stew for four hours.
  7. Add arrowroot starch and cook for an additional hour. Meat should be very tender when finished.
  8. Garnish with parsley leaves if desired.

Overhead shot of Paleo Slow-Cooker Irish Stew on a bowl