Vietnamese Paleo Beef Stew

Vietnamese Paleo Beef Stew Vietnamese Paleo Beef Stew

The spices and coconut aminos that the beef is marinating in before stewing in the oven really help the flavours absorb completely in to the meat. Sweet and savoury flavour of the butternut squash and carrots make this Vietnamese Paleo Beef Stew hearty and filling. An excellent meal to make extra of on the weekend to have leftovers for the next weeks work lunch meals.


2 lbs. beef shin, cut into cubes
4 banana shallots or regular shallots, peeled and roughly chopped
2 green chilies, finely chopped
4 large tomatoes, chopped
1 lb butternut squash, peeled and cubed
4 carrots, peeled and chopped
2 tbsp tomato paste
1 cinnamon stick
1 star anise
2 cups beef broth
Cooking fat; ghee, coconut oil, bacon or other meat fat
2 tbsp honey, raw and natural

Vietnamese-style Marinade
1 tsp. Chinese five spice powder
1 tsp ground pepper
2 lemongrass stalks, finely chopped
3 large garlic cloves, minced
2 tbsp coconut aminos
2 tbsp honey, raw and natural

  1. Combine all the ingredients for the marinade in a marinating pot, add the beef, and stir until everything is well coated. Marinate for an hour or more.
  2. Preheat the oven to 325 F.
  3. Melt some cooking fat in an oven-safe casserole dish placed over a medium-high heat. Brown all the beef cubes.
  4. Lower the heat to medium, add the shallots and chilies, and cook for 2 to 3 minutes.
  5. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and beef broth.
  6. Cover the casserole and place in the oven. Cook for an hour; then add the butternut squash and stir.
  7. Return to the oven and cook for another 45 minutes.

Number of Servings: 4

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