If you’ve ever wondered what to do with leftover roast beef, you will love this Paleo Beef and Veggie Soup. In fact, you may even decide to make a slow cooker pot roast just so you can make this soup with the leftovers. It’s that good.
The flavor is perfect, thanks to several key ingredients:
- sweet potato
- red wine
- plenty of herbs
Regular potatoes are high in starch, high on the glycemic index, and pretty much devoid of significant nutrition. For this reason, they’re generally not included in a Paleo diet. This stew really called for something potato-ish, so I used a sweet potato. Perfect!
- 2 cups leftover pot roast or steak
- coconut oil
- 1 12-oz. bag mirepoix (or 1.5 cup diced onion, celery & carrot)
- 2 TB tomato paste
- 4 garlic cloves, minced
- ½ cup red wine
- approx. 6 cups beef broth
- 1 medium sweet potato, peeled and diced
- 1 small granny smith apple, diced
- 1 bay leaf
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp dried parsley
- 1 tsp unrefined sea salt
- ½ tsp ground black pepper
- Heat 2 TB coconut oil in a large soup pot over medium-high heat.
- Saute mirepoix until tender, then remove and set aside.
- Turn the heat to low and add a bit more coconut oil plus the garlic.
- Cook for about 30 seconds, then add tomato paste and beef. Stir to combine.
- Add the wine and continue to cook and stir for a few minutes.
- When the wine is absorbed, add the warm mirepoix back to the pot.
- Add the broth and all remaining ingredients.
- Bring soup to a boil, then lower heat and cover.
- Simmer, covered, for at least 30 minutes and up to several hours.
- Remove bay leaf and serve with Almond Flour Biscuits.
Adapted from Paleo Newbie’s All Day Beef & Veggie Soup.