This easy Paleo Italian Beef Stew with Zucchini, Mushrooms, and Basil will be a hit with beef stew fans, and the recipe is also Whole 30, low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Back in 2005 I posted Leftover Roast Beef Italian Stew
, and that recipe was definitely the inspiration for this Paleo Italian Beef Stew with Zucchini, Mushrooms, and Basil
. But let’s face it, now that beef is a lot more expensive most people don’t have leftover roast beef all that often, am I right?
So this updated Italian beef stew starts with chuck roast that’s simmered with tomatoes, herbs, and beef stock to tenderize the meat. Then onions, peppers, zucchini, and mushrooms are each briefly sauteed and added to the stew. It’s finished with chopped fresh basil, chopped basil in a tube, or you can use my beloved frozen basil
if you’re lucky enough to have some.
Cooking the vegetables separately and adding them at the end keeps them firmer and more flavorful in the finished stew, and the touch of basil flavor is wonderful. This stew has all the Italian flavors I love, hope you’ll give it a try! And this reheats very well, so don’t be afraid to make the full recipe even if you’re not cooking for that many people.
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