35+ Easy Friday Paleo Stew Recipes for a Cozy Night

When the weekend rolls around, there’s nothing more comforting than a hearty, delicious stew to warm you up and fuel your body with clean, nutritious ingredients.

If you’re following the paleo diet, or simply looking to make a healthier, wholesome choice, these paleo stew recipes are the perfect fit for your Friday night dinner.

Full of rich flavors and packed with vegetables, healthy fats, and high-quality proteins, paleo stews are the ideal way to kick off the weekend.

In this blog post, we’ll take you through over 35 paleo-friendly stew recipes that are easy to make, satisfying, and totally in line with the principles of clean eating.

Whether you’re a seasoned paleo enthusiast or just starting your journey, you’ll find a variety of recipes to suit all tastes—whether you’re craving something spicy, comforting, or adventurous.

Get ready to dive into the world of nourishing, paleo-friendly stews that will keep you warm and full throughout the weekend!

35+ Easy Friday Paleo Stew Recipes for a Cozy Night

Now that you have over 35 delicious paleo stew recipes at your fingertips, it’s time to get cooking and treat yourself to a flavorful Friday night meal that aligns with your health goals.

These stews not only provide a comforting, warm meal for chilly evenings, but they also offer an abundance of nutrition, using whole, natural ingredients.

Whether you’re hosting a dinner party or enjoying a quiet evening at home, these paleo-friendly stews will elevate your weekend dining experience.

Enjoy the process of cooking, and most importantly, savor every bite of your nourishing stew!

Hearty Beef and Mushroom Paleo Stew

This rich and savory beef and mushroom stew is perfect for a Friday night dinner. Packed with tender beef, earthy mushrooms, and flavorful herbs, it’s a warm and satisfying meal. Low in carbs and keto-friendly, it’s a great way to fuel your weekend without sacrificing flavor. The combination of beef and mushrooms provides essential nutrients while keeping the stew rich and comforting.

Ingredients:

• 1 lb grass-fed beef stew meat
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup beef broth (no added sugar or preservatives)
• 2 cups water
• 1 tbsp fresh thyme
• 2 bay leaves
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tbsp fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add beef stew meat and brown on all sides. Remove the beef and set aside.
2. In the same pot, sauté onions and garlic until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their juices and soften, about 5 minutes.
4. Return the beef to the pot, add the broth, water, thyme, bay leaves, salt, and pepper. Stir well.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 hours.
6. Add the chopped celery and carrots, then simmer for an additional 30 minutes or until vegetables are tender.
7. Taste and adjust seasonings as needed.
8. Serve the stew in bowls, garnished with fresh parsley.

This Hearty Beef and Mushroom Paleo Stew is the perfect balance of rich, savory flavors and healthy ingredients. The beef provides a good source of protein while the mushrooms and veggies add depth and texture. It’s a satisfying meal that can be enjoyed as part of a paleo or keto diet, offering both comfort and nourishment without the carbs.

Chicken and Cauliflower Paleo Stew

For a lighter, yet satisfying stew, this chicken and cauliflower version is perfect for a Friday meal. Packed with tender chicken, aromatic herbs, and the creamy texture of cauliflower, this stew is a great way to enjoy a flavorful dish without the extra carbs. It’s a keto-friendly and paleo-approved recipe that is both filling and low-carb.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 1 tbsp avocado oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 head cauliflower, chopped into florets
• 4 cups chicken broth (no added sugar or preservatives)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup spinach, chopped
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat avocado oil in a large pot over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken and set aside.
2. In the same pot, sauté onions and garlic until fragrant and softened, about 4 minutes.
3. Add cauliflower florets, chicken broth, turmeric, cumin, paprika, salt, and pepper. Stir well to combine.
4. Return the chicken to the pot, cover, and bring to a simmer. Cook for 30 minutes or until the chicken is fully cooked and cauliflower is tender.
5. Remove the chicken, shred it, and return it to the pot. Stir in chopped spinach and fresh lemon juice.
6. Simmer for another 5 minutes, then taste and adjust seasonings as necessary.
7. Serve in bowls, garnished with fresh cilantro.

This Chicken and Cauliflower Paleo Stew is a flavorful and low-carb alternative to traditional stews. The chicken provides lean protein, while the cauliflower creates a creamy texture that’s reminiscent of potatoes but without the carbs. The spices bring an aromatic depth that’s perfect for a cozy Friday night. This recipe is quick, easy, and perfect for those on a keto or paleo diet.

Pork and Butternut Squash Paleo Stew

This comforting pork and butternut squash stew is an ideal Friday night dish. The sweet and hearty butternut squash pairs beautifully with tender pork, creating a balanced stew that’s both flavorful and filling. With the added benefit of being low in carbs and paleo-friendly, it’s an excellent choice for anyone looking to enjoy a delicious and satisfying stew without compromising their dietary goals.

Ingredients:

• 2 lbs pork shoulder, cut into cubes
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large butternut squash, peeled and cubed
• 1 cup chicken broth (no added sugar or preservatives)
• 2 cups water
• 1 tbsp fresh rosemary, chopped
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1 cup kale, chopped
• 1 tbsp apple cider vinegar

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the pork cubes on all sides, about 5 minutes. Remove the pork and set aside.
2. In the same pot, sauté onions and garlic until softened, about 3 minutes.
3. Add the butternut squash, chicken broth, water, rosemary, cinnamon, salt, and pepper. Stir to combine.
4. Return the pork to the pot, cover, and bring to a boil. Reduce the heat and simmer for 1 hour, or until the pork is tender and the squash is soft.
5. Stir in the chopped kale and apple cider vinegar. Simmer for an additional 5 minutes until the kale wilts.
6. Taste and adjust seasonings as needed.
7. Serve the stew hot, with a sprinkle of fresh rosemary on top.

This Pork and Butternut Squash Paleo Stew offers the perfect balance of sweet and savory flavors. The pork is rich and tender, while the butternut squash adds a subtle sweetness that perfectly complements the savory broth. The addition of kale gives the stew a healthy boost, making it a well-rounded and nourishing meal. Whether you’re following a low-carb or paleo diet, this stew is a great option for a cozy Friday dinner that’s both satisfying and nutrient-dense.

Lamb and Zucchini Paleo Stew

This Lamb and Zucchini Paleo Stew is a flavorful and hearty dish that’s perfect for a cozy Friday dinner. The tender lamb is perfectly paired with zucchini, which adds a light, refreshing contrast to the rich meat. With the savory spices and fresh herbs, this stew delivers a robust flavor that will leave you feeling satisfied without the carbs. It’s a great choice for anyone looking to stick to their paleo or keto diet while enjoying a delicious and filling meal.

Ingredients:

• 1.5 lbs lamb shoulder, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 zucchinis, chopped into rounds
• 4 cups beef broth (no added sugar or preservatives)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the zucchini, beef broth, cumin, coriander, paprika, salt, and pepper. Stir well to combine.
4. Return the lamb to the pot, bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
5. Stir in the fresh parsley and lemon juice.
6. Taste and adjust seasonings as necessary.
7. Serve hot with additional parsley for garnish.

This Lamb and Zucchini Paleo Stew is an excellent choice for those seeking a lighter yet hearty dish. The lamb adds richness and protein, while the zucchini keeps the stew fresh and low in carbs. The savory spices and fresh herbs elevate the flavor, making it a flavorful, satisfying meal. This stew is perfect for a Friday night, providing a delicious balance of nutrition and taste on a paleo or keto diet.

Turkey and Spinach Paleo Stew

This Turkey and Spinach Paleo Stew is a healthy and comforting dish that’s perfect for a Friday dinner. With lean turkey providing ample protein and spinach adding nutritional value, it’s a light yet filling stew. The blend of herbs and spices enhances the flavor, while the simplicity of the ingredients keeps it easy to prepare. It’s a fantastic low-carb and keto-friendly option for anyone looking to enjoy a wholesome meal without the excess carbs.

Ingredients:

• 1.5 lbs ground turkey (preferably lean)
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 4 cups chicken broth (no added sugar or preservatives)
• 2 tsp ground thyme
• 1 tsp oregano
• Salt and pepper to taste
• 4 cups spinach, fresh
• 1 tbsp apple cider vinegar

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the onion, garlic, celery, and carrots to the pot, cooking until the vegetables begin to soften, about 5 minutes.
3. Pour in the chicken broth, thyme, oregano, salt, and pepper. Stir to combine, then bring the stew to a boil.
4. Reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender and the flavors meld together.
5. Stir in the spinach and cook until wilted, about 2-3 minutes.
6. Add apple cider vinegar and stir to combine.
7. Taste and adjust seasonings as needed before serving.

This Turkey and Spinach Paleo Stew is both nourishing and low-carb, making it a perfect Friday meal. The lean turkey offers a healthy dose of protein, while the spinach boosts the dish with essential vitamins and minerals. The mix of herbs adds depth and flavor, making it an aromatic and satisfying stew. It’s an easy-to-make, keto-friendly option for anyone wanting a hearty but light meal to end the week.

Beef and Sweet Potato Paleo Stew

This Beef and Sweet Potato Paleo Stew is a comforting and nutrient-dense dish, perfect for a Friday night meal. The tender beef and naturally sweet potatoes create a satisfying combination, while the rich broth and spices bring everything together in a flavorful stew. This low-carb, keto-friendly recipe is an excellent choice for anyone following a paleo or keto diet and looking for a hearty and wholesome meal without the carb overload.

Ingredients:

• 1.5 lbs beef stew meat (grass-fed)
• 2 tbsp avocado oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups beef broth (no added sugar or preservatives)
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup kale, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Heat avocado oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, sauté onions and garlic until softened, about 4 minutes.
3. Add sweet potatoes, beef broth, cinnamon, cumin, paprika, salt, and pepper. Stir to combine.
4. Return the beef to the pot and bring to a boil. Reduce heat to low and simmer for 1 hour or until beef is tender and sweet potatoes are cooked through.
5. Stir in the chopped kale and thyme, cooking for an additional 5 minutes until the kale is wilted.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with extra thyme.

This Beef and Sweet Potato Paleo Stew is the perfect Friday night dish with a comforting, hearty profile. The beef provides protein and richness, while the sweet potatoes offer natural sweetness and a filling texture. The kale adds freshness and color, while the spices give it depth. This stew is satisfying and nourishing, making it a great low-carb, keto-friendly option to enjoy while sticking to your paleo lifestyle.

Coconut Curry Shrimp Paleo Stew

This Coconut Curry Shrimp Paleo Stew is a rich and creamy dish that brings tropical flavors to your plate. The shrimp, cooked in a coconut milk base with aromatic curry spices, creates a mouthwatering combination that’s both comforting and flavorful. It’s a perfect stew for a keto or Paleo diet, offering healthy fats from the coconut milk and lean protein from the shrimp, all while being low in carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth (no added sugar or preservatives)
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 2 cups spinach, chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat coconut oil in a large pot over medium-high heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove shrimp and set aside.
2. In the same pot, sauté onions, garlic, and ginger until softened, about 4 minutes.
3. Add the coconut milk, chicken broth, curry paste, turmeric, paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
5. Add the bell pepper and spinach, simmering for another 5 minutes until the vegetables are tender.
6. Return the shrimp to the pot and cook for an additional 3 minutes.
7. Stir in lime juice and fresh cilantro.
8. Taste and adjust seasoning as needed before serving.

The Coconut Curry Shrimp Paleo Stew offers a delightful combination of creamy coconut milk and bold curry spices, with the shrimp adding a touch of seafood sweetness. This stew is both indulgent and light, making it a perfect meal for those on a low-carb or keto diet. The fresh vegetables and lime juice bring a refreshing contrast, making it a delicious way to start the weekend.

talian Sausage and Kale Paleo Stew

This Italian Sausage and Kale Paleo Stew brings the classic flavors of Italian cuisine into a healthy, low-carb meal. The spicy Italian sausage adds depth and richness, while the kale provides nutrients and a satisfying texture. It’s a warm, hearty stew with just the right amount of spice, making it a perfect choice for a Friday evening meal that’s both filling and nourishing.

Ingredients:

• 1 lb Italian sausage (paleo-friendly, no added sugars or fillers)
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth (no added sugar or preservatives)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 4 cups kale, chopped
• 1 medium zucchini, chopped
• 1/2 cup canned diced tomatoes (no added sugar)
• 1 tbsp fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
2. Add the diced onion and minced garlic, cooking until softened, about 4 minutes.
3. Stir in the chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
4. Bring the stew to a simmer and cook for 20 minutes to allow the flavors to develop.
5. Add the chopped kale, zucchini, and diced tomatoes. Simmer for an additional 10-15 minutes until the kale is wilted and the zucchini is tender.
6. Taste and adjust seasonings if necessary.
7. Serve hot, garnished with fresh parsley.

This Italian Sausage and Kale Paleo Stew is a comforting and hearty dish perfect for a Friday night. The spicy sausage and savory broth provide a rich base, while the kale adds a nutritious and hearty texture. The zucchini and tomatoes bring freshness and balance to the dish. It’s a flavorful, satisfying meal that fits perfectly into a keto or Paleo diet, with just the right amount of heat and comfort.

Beef and Cabbage Paleo Stew

This Beef and Cabbage Paleo Stew is a classic, simple dish that’s both comforting and nutritious. The tender beef, cooked with cabbage and seasoned with herbs, creates a rich and hearty stew that’s perfect for a cozy Friday evening. It’s low in carbs and keto-friendly, making it a great choice for anyone on a Paleo or low-carb diet looking for a wholesome meal.

Ingredients:

• 1.5 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 small head of cabbage, chopped
• 4 cups beef broth (no added sugar or preservatives)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 tbsp apple cider vinegar

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. In the same pot, sauté onions and garlic until softened, about 4 minutes.
3. Stir in the cabbage, beef broth, thyme, rosemary, salt, and pepper.
4. Return the beef to the pot and bring the mixture to a boil. Reduce heat to low and simmer for 1 hour or until the beef is tender.
5. Add the carrots and celery, then continue simmering for 30 minutes until the vegetables are soft.
6. Stir in the apple cider vinegar and taste for seasoning.
   This Beef and Cabbage Paleo Stew is a straightforward and satisfying dish, perfect for anyone looking for a filling and low-carb meal. The tender beef and cabbage create a comforting base, while the carrots and celery add natural sweetness and crunch. The addition of apple cider vinegar brightens the stew and enhances the flavors. It’s a nutritious, hearty, and easy-to-make meal that’s ideal for a cozy Friday night dinner.

Wild Mushroom and Chicken Paleo Stew

his Wild Mushroom and Chicken Paleo Stew is a savory and comforting dish with earthy flavors from the wild mushrooms and lean protein from the chicken. The creamy texture of the broth and the fresh herbs create a balanced, rich stew that’s low in carbs and perfect for a cozy Friday night meal. It’s a satisfying and nutritious option for those on a Paleo or keto diet.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 oz wild mushrooms (shiitake, cremini, and oyster), sliced
• 4 cups chicken broth (no added sugar or preservatives)
• 1 tsp fresh thyme, chopped
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 cups cauliflower florets
• 1 cup spinach, chopped
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, sauté onions and garlic until softened, about 3 minutes.
3. Add the wild mushrooms and cook for about 5 minutes until they release their juices.
4. Pour in the chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer.
5. Return the chicken to the pot and add the cauliflower florets. Cover and simmer for 30 minutes, or until the chicken is tender and cauliflower is soft.
6. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley.

This Wild Mushroom and Chicken Paleo Stew is rich in flavor and light in carbs. The earthy mushrooms and tender chicken create a well-balanced dish that’s perfect for anyone on a keto or Paleo diet. The cauliflower adds a satisfying texture, and the fresh spinach brightens the stew, making it a hearty, nourishing, and comforting meal for a Friday night.

Beef and Broccoli Paleo Stew

This Beef and Broccoli Paleo Stew is a simple yet flavorful dish that’s both nutritious and satisfying. The tender beef, cooked with fresh broccoli and a flavorful broth, provides the perfect balance of protein and vegetables. It’s a great low-carb option that’s keto-friendly, making it a perfect choice for a healthy, filling Friday night meal.

Ingredients:

• 1.5 lbs beef stew meat (grass-fed)
• 2 tbsp avocado oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (no added sugar or preservatives)
• 1 tbsp fresh ginger, minced
• 1 tbsp coconut aminos (or tamari for gluten-free)
• 1 tsp ground black pepper
• Salt to taste
• 3 cups broccoli florets
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat avocado oil in a large pot over medium-high heat. Add beef stew meat and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. In the same pot, sauté onions, garlic, and ginger until fragrant, about 3 minutes.
3. Add the beef broth, coconut aminos, black pepper, and salt. Stir well to combine.
4. Return the beef to the pot and bring to a simmer. Reduce heat to low and cook for 45 minutes, or until the beef is tender.
5. Add the broccoli florets and cook for an additional 5-7 minutes until broccoli is tender but still vibrant.
6. Stir in the fresh lime juice and taste for seasoning.
7. Serve hot, garnished with fresh cilantro.

The Beef and Broccoli Paleo Stew offers a classic, comforting combination of flavors that’s light on carbs and rich in protein. The tender beef is perfectly complemented by the fresh broccoli, while the coconut aminos and ginger add an Asian-inspired twist. This stew is quick, easy, and perfect for a low-carb, keto-friendly meal that satisfies your hunger while staying in line with Paleo principles.

Fish and Leek Paleo Stew

This Fish and Leek Paleo Stew is a light, aromatic dish that highlights the delicate flavors of fish paired with the mild sweetness of leeks. The addition of fresh herbs and a flavorful broth makes this stew a satisfying option for those following a low-carb or keto diet. It’s an easy and nutritious meal perfect for a Friday night when you want something comforting but not too heavy.

Ingredients:

• 1.5 lbs white fish fillets (such as cod, halibut, or tilapia), cut into chunks
• 2 tbsp olive oil
• 2 leeks, cleaned and sliced thinly
• 3 cloves garlic, minced
• 4 cups fish broth (or chicken broth if fish broth is unavailable)
• 1 tsp dried thyme
• 1 tsp dried dill
• Salt and pepper to taste
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 tbsp fresh lemon juice
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add leeks and sauté until soft, about 4 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in the fish broth, thyme, dill, salt, and pepper. Bring to a simmer.
4. Add the carrots and celery, and simmer for 15-20 minutes, or until the vegetables are tender.
5. Gently add the fish chunks to the pot, being careful not to break them apart. Simmer for an additional 10-12 minutes, or until the fish is cooked through.
6. Stir in fresh lemon juice and adjust seasonings as necessary.
7. Serve hot, garnished with fresh dill.

The Fish and Leek Paleo Stew is a light and nourishing option for those on a low-carb or keto diet. The tender fish and mild, slightly sweet leeks are complemented by fresh herbs and a flavorful broth, making this stew a satisfying yet not overly heavy dish. It’s a perfect choice for a healthy Friday night meal that’s both easy to prepare and full of flavor.

Pork and Cabbage Paleo Stew

This Pork and Cabbage Paleo Stew is a hearty and savory dish that’s full of flavor and easy to prepare. The tender pork pairs beautifully with cabbage, and the combination of aromatic herbs and spices brings out the best in both. This stew is not only low in carbs but also packed with healthy fats and protein, making it a perfect choice for a filling and nourishing Friday dinner.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 small head of cabbage, chopped
• 4 cups chicken broth (no added sugar or preservatives)
• 1 tsp ground paprika
• 1 tsp caraway seeds
• Salt and pepper to taste
• 2 carrots, sliced
• 2 cups cauliflower florets
• 1 tbsp apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. Heat coconut oil in a large pot over medium-high heat. Add the pork chunks and brown them on all sides, about 6-8 minutes. Remove pork and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the cabbage, chicken broth, paprika, caraway seeds, salt, and pepper. Stir well to combine.
4. Return the pork to the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour.
5. Add the carrots and cauliflower florets, and cook for an additional 20 minutes, or until the vegetables are tender.
6. Stir in the apple cider vinegar, taste, and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This Pork and Cabbage Paleo Stew is a delicious, filling dish that provides a great combination of protein, vegetables, and healthy fats. The pork shoulder adds a rich and tender texture, while the cabbage absorbs the flavorful broth, making every bite comforting and satisfying. It’s an easy-to-make stew that’s perfect for a low-carb or keto-friendly Friday dinner.

Chicken and Avocado Paleo Stew

This Chicken and Avocado Paleo Stew is a refreshing and creamy dish, perfect for those who love avocados. The tender chicken pairs wonderfully with the creamy texture of avocado, creating a satisfying and comforting stew. With fresh herbs and a light broth, this dish is both keto-friendly and paleo-approved, offering a delicious way to enjoy a nourishing meal.

Ingredients:

• 2 lbs chicken breasts or thighs, boneless and skinless, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (no added sugar or preservatives)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 medium avocados, peeled and diced
• 1 cup zucchini, sliced
• 1 cup cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken chunks and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Pour in the chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Return the chicken to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes, until the chicken is cooked through.
5. Add the zucchini and simmer for an additional 10 minutes, or until the zucchini is tender.
6. Stir in the diced avocado, cilantro, and lime juice.
7. Taste and adjust seasonings as needed before serving.

The Chicken and Avocado Paleo Stew is a light yet satisfying dish, bringing together the richness of avocado and the lean protein of chicken. The blend of cumin and chili powder adds a nice warmth, while the zucchini and lime give the dish a fresh kick. This stew is perfect for those on a keto or paleo diet, offering a low-carb, nourishing meal with a creamy twist.

Beef and Rutabaga Paleo Stew

This Beef and Rutabaga Paleo Stew is a flavorful, hearty dish that’s perfect for a cozy Friday dinner. The beef is slow-cooked to tenderness, and the rutabaga adds a mild, slightly sweet flavor and satisfying texture. This stew is low-carb, keto-friendly, and paleo-approved, making it an excellent choice for those looking for a healthy and filling meal without the excess carbs.

Ingredients:

• 1.5 lbs beef stew meat (grass-fed)
• 2 tbsp avocado oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large rutabaga, peeled and cubed
• 4 cups beef broth (no added sugar or preservatives)
• 1 tsp dried thyme
• 1 tsp ground rosemary
• Salt and pepper to taste
• 2 cups carrots, sliced
• 1 cup celery, chopped
• 1 tbsp fresh parsley for garnish

Instructions:

1. Heat avocado oil in a large pot over medium-high heat. Add beef stew meat and brown on all sides, about 6-8 minutes. Remove beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the rutabaga, beef broth, thyme, rosemary, salt, and pepper. Stir well to combine.
4. Return the beef to the pot and bring to a simmer. Cover and cook for 1 hour, or until the beef is tender.
5. Add the carrots and celery, and continue simmering for another 30 minutes until the vegetables are tender.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh parsley.

This Beef and Rutabaga Paleo Stew is a filling and flavorful dish that’s perfect for a Friday evening meal. The tender beef is complemented by the mild sweetness of the rutabaga, and the carrots and celery provide additional texture and flavor. It’s a great low-carb, keto-friendly stew that’s not only satisfying but also packed with nutrients, making it a fantastic choice for those on a Paleo or keto diet.

Note: More recipes are coming soon