If you are forced to buy grass fed meat a la carte from the grocery store, you might, as I have, had a case of sticker shock.  It’s true that we are paying a pretty penny for our nutrient dense properly raised meat.  But, if you’re in a jam, pick up a nice pack of stew meat.  It’s all chucked up ready to go, and the price per pound won’t kill ya!

I highly encourage you to buy a part of an animal from a local farmer you trust.  Liz, has a video on just that if you want to check it out.

This soup was originally destined for the slowcooker, but I was worried the spices would be too cooked out with a really long cook time.  If you give it a try in your crockpot, please let me know how it works! As it is below, is a great mix of smokey, spicy and a hint sweet!

Yield: 4

Paleo Beef, Carrot and Sweet Potato Soup

Print

Get rid of boring recipes! Learn how to use spices in this beef soup recipe!

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Ingredients

• 3/4 pound beef stew meat
• 2 medium carrots
• 1.5 cups chopped sweet potatoes
• 2 tablespoons cooking fat
• 2 tablespoons honey
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp all spice
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 8 cups broth or a broth water mixture. My broth was very flavorful so I used a mix of 7 cups broth and 1 cup water.

Instructions

1. Mix the Honey, spices and 1-2 tablespoons water to make a paste in a shallow bowl.
2. Slice the carrots
3. Take your dutch oven and coat the bottom with a thin layer of oil.  Just enough to cover the whole thing.
4. Heat the pot over medium high heat.  I used a 6 on the 1-10 scale my stove knobs have.
5. Take each chunk and dunk it into the paste.  You don’t want to cover the whole piece like breading, just a couple good swipes will do it.
6. Place each chunk in your pot- it should sizzle.
7. Add the sweet potato cubes and sliced carrots to the shallow bowl and toss with the remaining honey mixture.
8. After about 1-2 minutes flip the beef chunks.  The first side should be nice and brown and caramelized.
9. Let the beef cook another minute.
10. Once two sides of the beef are caramelized, push the meat to one side of the pot and add in the carrots and sweet potato, being careful not to splash hot oil on yourself.  Turn the heat down to 4 and let cook for 10 min.
11. After 10 min, give the pot a good stir.  Add in your broth slowly and gently stir the bottom of the pan with your wooden spoon to get all that good flavor off the bottom of your pot.
12. Let simmer in the stove 2 hours.
13. You can serve right away or save it for later.  Most soups taste great or even better on the second day!

Notes

Helpful Equipment- Dutch Oven/heavy stock pot, shallow bowl

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Le Creuset Enamel-on-Steel 8-Quart Covered Stockpot, Cerise (Cherry Red)

Nutrition Information:

Yield:

4

Serving Size:

1/8th recipe
Amount Per Serving: Calories: 160

I hope you give this soup a try! It’s really easy and the flavor is amazing!

Cheers,

Heather

Looking for a great side? Try my Easy Cranberry Salad with roasted cranberries!

Paid Endorsement Disclosure:
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
However, I’m never going to recommend, or say anything that I don’t Love or completely believe in. Please rest assured that my deepest desire is to empower you to make the best choices for health and healing possible.

Medical Disclaimer:
Our content is not intended to replace professional medical diagnosis, treatment or advice. Information obtained from this site should never cause disregard or delay seeking advice or treatment from a medical or healthcare provider. We do encourage everyone do their own research before making informed decisions. Use of any information from the content of this site solely at your own risk.