Posted by Megan Cash

savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.

Sometimes you need something extra-simple, wholesome, and delicious.

Enter: My grandma's beef stew - because meat and potatoes are good for the soul. 

Gluten-free + Paleo + can be organic.

(Mine is like 43% organic because I used organic carrots, potatoes, tomato paste, and grass-fed beef...but normal everything else. I mean.. sometimes "organic" seems like a marketing tactic.)


  • 1 T coconut oil, (or any oil you prefer)
  • 1 onion, peeled and chopped
  • 3 russet potatoes, scrubbed and chopped
  • 4-5 carrots, peeled and chopped
  • 1 lb beef stew meat
  • 2 tsp salt
  • 1-2 tsp Herbs de Provence (or Thyme)
  • 1 can tomato paste
  • 1 can diced or stewed tomatoes, large (extra points for Diced Tomatoes w/ Garlic)
  • 4 cups water


1. Chop everything, and heat your oil on medium-high heat in a saucepan or stockpot. (If you leave the skin on your potatoes for the extra nutrients like me, make sure to scrub them really well.) Add the onion, potatoes, carrots, salt, and herbs and sauté for 2-3 minutes or just until the onion is starting to turn golden.

2. Add your tomato paste, can of tomatoes, and enough water to cover your veggies. (I usually use the large tomato can, and fill it up about four times...) *I always mis-judge and use a pan that's too small, so at this point I moved everything over to my stock-pot...

3. Stir it up and add your meat. Cover. Reduce heat to simmer, and cook until your veggies are soft, about 45 minutes to an hour, though you can leave it simmering until dinner time. Taste - add more salt or herbs if necessary.

4. Enjoy! But like all soups, it tastes 500% better the next day. The simple flavors have had more time to merge and become something magical.

Serving suggestions: Side garden salad + rustic crusty bread + cabernet sauvignon.


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