Jacob’s Stew

Comfort food for those cold winter nights. This recipe is Gluten free, Dairy free & Paleo option available.


2T avocado oil

1 1/2 lbs grass fed stew meat or round steak cut into 1” cubes

2 tsp sea salt

½ tsp organic basil

½ tsp organic black pepper

3 stalks organic celery, sliced to ¾” pieces

8 medium organic carrots, peeled & sliced in ½” pieces

1 medium organic onion, cut into wedges

1 (14.5oz) can organic vegan chunky tomato bisque soup

½ soup can of water

6 medium organic potatoes, peeled & cubed (Paleo- use organic sweet potatoes instead)



Preheat oven 300 degrees. Heat coconut oil in Dutch oven and brown meat quickly on all sides. Remove from stove.

Sprinkle meat with sea salt, basil, and pepper. Top with celery, carrots and onion.

In a small bowl, combine soup and water; pour over meat and vegetables. Stir to coat all pieces.

Cover tightly. Bake for 3 hours.

Add potatoes and stir with large spoon. Cover tightly and bake 1 1/2hrs longer or until vegetables are tender.

Serves 6

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