oven braised beef stew carrot parsnip kaleThis recipe is neither simple nor quick, but it is so worth the final product. The heart and soul of this stew is 4 whopping pounds of chuck roast. All that meat is balanced by a symphony of vegetables including leeks, shallots, celery stalks, carrots, mini parsnips, and lacinato kale. This beef stew from Nom Nom Paleo is the perfect winter time meal, and will stay delicious and comforting the whole week through. The meat is seasoned simply with salt and pepper, and garlic, bay leaves, and fresh thyme add further flavor and substance to the hodgepodge of vegetables. Celery, carrots, and parsnips provide a nice crunch to the stew, while Cremini mushrooms and macadamia nut oil offer a creamy undertone. To all paleo skeptics out there, this stew really proves the versatility and flavor potential of the diet.

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Tucker is a junior at Fordham University studying Political Science and Art History. He enjoys food, historical nonfiction, and Netflix marathons.