Creamy Beef Stew with Kale and Tomato. A slow-cooker favorite loaded with tender beef, kale, red pepper, carrots and seasoned with paprika, tomato, nutmeg and thyme for a rich, comforting bowl.
I love a good beef stew and make it often for meal prep. For this version I added coconut cream, rutabaga, kale and red pepper to the slow cooker, giving the stew a creamy tomato base with warm spices and a gentle kick. The result is a satisfying, healthy stew that’s naturally gluten-free, dairy-free and Paleo, with an easy Whole30 option.
Table of Contents
- Why this recipe works
- Ingredients needed:
- Additions/Substitutions
- Step by step stew instructions:
- How to serve it:
- Storage:
- FAQs
- Other healthy slow cooker recipes you may enjoy:
- Creamy Beef, Kale, and Tomato Stew (Paleo, Gluten-free) Recipe
Why this recipe works
- Great for meal prep.
- Make a pot on Sunday and enjoy Paleo-friendly lunches or dinners all week.
- Rich, balanced flavor.
- Tender beef is seasoned with paprika and rosemary while carrots, rutabaga, kale and red pepper add texture and color. A tomato-coconut cream base with thyme and nutmeg gives depth without overpowering the dish.
- The heat from paprika and red pepper is mellowed by the coconut cream, creating a smooth, flavorful sauce.
- Hands-off cooking.
- After a brief sear, everything goes into the slow cooker to simmer into a comforting stew.
Ingredients needed:
- Beef (stew meat or steak tips)
- Garlic
- Onion
- Paprika
- Salt
- Pepper
- Tomato paste
- Dried rosemary
- Coconut flour
- Coconut cream (or coconut milk)
- Chicken stock (or bone broth)
- Strained tomatoes
- Maple syrup (omit for Whole30)
- Carrots
- Rutabaga (or parsnips)
- Kale
- Red pepper
- Nutmeg
- Dried thyme
See the recipe card below for full measurements and details.
Additions/Substitutions
- Onion alternatives: Use shallots or 2 tsp onion powder.
- Coconut cream substitutes: Coconut milk or a dairy-free creamer will work if you prefer a lighter texture.
- Whole30 option: Omit maple syrup to keep the dish compliant.
- Carrot options: Use regular carrots cut into 1.5–2 inch pieces if baby carrots aren’t available.
- Rutabaga swaps: Parsnips or sweet/regular potatoes are good alternatives.
Step by step stew instructions:
Step 1: Sear the meat. Cook the onion, garlic and tomato paste in a pan with olive oil. Add the beef, sprinkle on paprika, salt, pepper and rosemary, and sear for a few minutes until browned.
Step 3: Add the remaining ingredients to the slow cooker and cook on high for 6–6.5 hours or on low for about 9 hours, until the beef is tender and the vegetables are cooked through.
Step 2: Transfer the seared meat to the slow cooker, sprinkle with coconut flour and stir to combine. Add coconut cream, strained tomatoes, chicken stock and maple syrup (if using) and mix. Finally add carrots, rutabaga (or parsnips), chopped kale, diced red pepper, nutmeg and thyme, then give everything a final stir.
How to serve it:
- Serve it on its own for a hearty, low-carb meal.
- Pair with roasted vegetables like sweet potatoes or eggplant.
- Spoon over pasta (regular, quinoa or gluten-free) for a stroganoff-style meal.
- Enjoy with garlic bread or toast on the side.
Storage:
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze in a suitable container for up to 3 months.
FAQs
Use bone broth instead of chicken stock to increase protein content and add extra savory depth.
(2) What green vegetables are good for beef stew?
Kale is ideal because it holds up well to long cooking. Green beans, Swiss chard or collard greens are good alternatives.
Add kale with the other ingredients in the slow cooker; it’s a hearty green that stands up to long cooking. If you prefer it firmer, add it later toward the end of cooking.
Onion, garlic, rosemary, paprika, nutmeg and thyme are used here. For different notes try coconut aminos, chili powder or adjust the maple syrup to taste.
Use coconut flour, arrowroot powder or tapioca flour to thicken while keeping the recipe Paleo.
Other healthy slow cooker recipes you may enjoy:
Slow Cooker Shredded Chicken and Vegetable Chili
Diced Apple Slow Cooker Pulled Pork
Slow Cooker Paleo Irish Beef Stew (Whole30)
Crockpot Tri-Tip inspiration from other slow-cooker sources.
Did you try this recipe? Please leave a ⭐ review below!
Creamy Beef, Kale, and Tomato Stew (Paleo, Gluten-free)
Ingredients
- 2 Tbs olive oil
- 2.5 pounds beef cubes (steak tips or stew meat)
- 4 tsp minced garlic
- 1 cup minced yellow onion
- 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
- 2 cups chicken stock
- 1 Tbs maple syrup
- 2 cups baby carrots
- 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
Instructions
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Combine salt, pepper, paprika and rosemary in a small bowl.
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Heat olive oil in a frying pan and cook garlic and onion over medium-high heat for 1–2 minutes. Stir in tomato paste and cook for another minute.
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Add the beef to the pan and sprinkle the spice mix over it. Sear for 2 minutes, flip and sear another 1–2 minutes to brown the meat.
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Transfer the meat and pan juices to the slow cooker, scraping the pan to include all browned bits.
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Sprinkle 1 Tbs coconut flour over the meat and mix to coat.
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Add coconut cream, strained tomatoes, chicken stock and maple syrup (if using). Stir to combine.
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Add carrots, rutabaga (or parsnips), kale, red pepper, nutmeg and thyme. Mix once more to distribute ingredients evenly.
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Cook on high for 6–6.5 hours or on low for approximately 9 hours, until beef is tender.
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Stir the stew before serving and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.