Paleo Beef and Winter Vegetable Soup: Made Quick and Easy

Paelo Beef and Winter Vegetable Soup{ My wife and I have been moving to the Paleo lifestyle in recent weeks, meaning less refined sugar, refined grain products, and processed foods. Looking for good recipes, especially soups, chowders, and stews, for the cooler Fall and colder Winter weather, I found this beef and winter vegetable recipe. The original recipe (see link at the end of the article) seemed to plain, lacking in flavor and color. Here’s my modification, and it arrived savory and delicious. }

Paleo Beef and Winter Vegetable Soup Recipe


  • 2 lbs. boneless beef chuck roast, cut into 1-inch pieces
  • 1-2 T extra virgin olive oil (or Paleo fat of your choice)
  • 1 medium onion, chopped
  • 1 small rutabaga, cut into cubes
  • 2 sweet potatoes, cut into cubes
  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 2 cups riced cauliflower
  • 3 cloves garlic, minced
  • 6 cups beef stock
  • 1 tsp. dried thyme*
  • 2 bay leaves
  • 1-2 cups fresh baby spinach
  • 1 tbsp. fresh parsley, minced
  • Kosher salt and freshly ground black pepper


  1. In a larger pot or Dutch oven, heat olive oil over a medium-high heat.
  2. Add the beef, season with salt and pepper, and brown on all sides, about 10 minutes.
  3. Remove from pot and set aside.
  4. Add the onion and cook until soft, about 5 minutes
  5. Add garlic and cook until fragrant, one minute
  6. Add one half (3 cups) of the stock to de-glaze the bottom of the pan.
  7. Add the vegetables and cook until soft, stirring as necessary, about 10 minutes.
  8. Return the beef to the saucepan, add the remaining stock, and cover.
  9. Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through.
  10. Add the spinach, stirring until wilted.
  11. Stir in the fresh parsley.
  12. Season with salt and pepper to taste, and serve.

*I grind the thyme with mortar and pestle for several turns to release their fragrance.

If you like tomato as an additional vegetable, add one 14.5 oz can of diced tomatoes at Preparation step 8.

Original Recipe:

Craig Hartranft