Low Carb Paleo Beef and Okra Stew

This low-carb beef and okra stew is a delicious comfort food perfect for chilly evenings. The meat is melt-in-your-mouth tender, and it pairs wonderfully with the buttery okra and garlic-filled tomato stew. This meal is one of few paleo recipes that taste like home and is guaranteed to win your family members’ hearts, on a paleo diet or not.

What type of meat can you use for this recipe?

While we have used beef chuck for this recipe, you can also use lamb. Using a meat cut with 20% fat is essential to get a rich and flavorful broth and satiating fats.

What type of okra should you use for this stew?

For this recipe, we have used partially cooked frozen okra to save time with cleaning and cooking. However, you can use fresh okra if you prefer; keep in mind that it needs more time to cook. As for size, the smaller, the better. Larger pieces tend to be tougher and more fibrous.

What can you serve this paleo Keto stew with?

Traditionally, this okra stew is served over rice or with bread. So you can serve it along with cauliflower rice or bread compliant with a paleo diet. However, you can still enjoy this beef stew on its own since it is high in protein, fat, and fiber, making it super satiating.

Is this Keto meal suitable for meal prep?

Absolutely! We love it when tasty paleo dinner recipes happen to be meal-prep friendly, and we know you do too! Store the leftovers in an airtight container and place them in the fridge for up to 4 days. When it’s lunch/dinner time, reheat it over the stove, in the microwave, or eat it cold.

Net Carbs

10.5 g
Fiber

4.2 g
Total Carbs

14.7 g
Protein

32.3 g
Fats

53 g

658 cals

Quantity

Serving Size

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Oil

6 tbsp
Roast beef, chuck eye, visible fat eaten

500 g
Water

4 cup
Black pepper

0.5 tsp
Okra Frozen Unprepared

600 g
Salt

1.5 tsp
Onion, white, yellow or red, raw

0.25 small
Tomato raw (includes cherry, grape, roma)

0.25 small - 2 2/5" diameter
Garlic, fresh

3 clove
Basil, dried

1 tsp
Tomato paste

3 tbsp
Lemon juice

3 tbsp

Step 1

Add 1 tbsp of oil to a large pot and bring it to heat over high heat. Add the beef and let it brown on both sides. This could take a total of 10-15 minutes.
Step 2

Pour the water over the beef and season with black pepper. Bring to a boil, then drop the heat to low and cover the pot with a lid. Cook the meat on a simmer for an hour or until tender.
Step 3

When the beef is cooked, transfer it with the broth to a bowl or jug. Place the pot on the stove over medium-high heat and add 3 tbsp of oil. Add the okra and salt and cook for 10 minutes until slightly golden.
Step 4

Transfer the okra to a plate, drop the heat to medium-low, and add the remaining oil. Finely chop the onions and tomatoes, mince the garlic, and add them to the pot along with the basil. Cook for 2-3 minutes until fragrant.
Step 5

Return the okra, beef, and broth to the pot. Measure the broth as you add it. You need 4 cups of liquid, so compensate for the shortage with extra water.
Step 6

Add the tomato paste and stir. Bring to a boil, then drop the heat to medium-low heat. Simmer the stew for 10 minutes.
Step 7

Finally, add the lemon juice and stir. Taste and adjust seasoning if needed. Serve immediately or store for later.