25+ Nutritious Sunday Paleo Stew Recipes for Unforgettable Feast

Sundays are made for relaxation, family time, and delicious meals that bring everyone to the table.

What better way to spend the day than with a comforting bowl of stew?

Whether you’re seeking something hearty and warming, light and refreshing, or packed with flavor and nutrients, a paleo stew can elevate your Sunday meal.

The beauty of paleo recipes lies in their simplicity, using whole, unprocessed ingredients that nourish the body and soul. In this collection, we’ve rounded up over 25 of the best Sunday paleo stew recipes.

From hearty beef and vegetable stews to sweet and savory pork dishes, these recipes cater to a range of tastes and dietary needs while making sure your Sundays stay cozy, nutritious, and delicious.

25+ Nutritious Sunday Paleo Stew Recipes for Unforgettable Feast

Finding the perfect dish to end your week shouldn’t be complicated, and with these 25+ paleo stew recipes, you have a range of options to keep your Sunday meals exciting and satisfying.

Each recipe brings its own unique flavors and nutritional benefits, offering a little something for everyone.

Whether you prefer a dish loaded with protein and veggies or a warm, comforting bowl with a touch of sweetness, there’s a paleo stew here to delight your palate.

Next time Sunday rolls around, make one of these hearty stews and savor the warmth, richness, and wholesome goodness that only a well-crafted stew can offer.

Hearty Beef and Sweet Potato Paleo Stew

This rich and hearty beef stew is perfect for a cozy Sunday meal. Tender chunks of beef are paired with sweet potatoes, carrots, and fresh herbs, simmered in a rich, aromatic broth. Packed with nutrients and deep, comforting flavors, it’s a perfect dish for a paleo diet that satisfies the soul.

Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tbsp coconut oil or avocado oil
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 3 cups beef bone broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and season with salt and black pepper. Brown the meat on all sides, then remove and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
3. Return the beef to the pot, then add the sweet potatoes, carrots, thyme, rosemary, and paprika. Stir to combine.
4. Pour in the beef bone broth and bring the mixture to a boil. Reduce the heat to low and cover, allowing it to simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This beef and sweet potato stew brings a balance of protein, fiber, and vitamins, making it a wholesome dish to nourish and energize your body. The combination of aromatic herbs and sweet potatoes adds layers of flavor, enhancing every spoonful. It’s a meal that wraps you in warmth and comfort as the weather turns colder.

Chicken and Vegetable Paleo Stew

This nourishing chicken and vegetable stew is a wholesome choice for those looking for a lighter yet still satisfying Sunday meal. It’s packed with tender chicken, colorful vegetables, and a medley of herbs and spices, all simmered in a light chicken broth for a flavorful experience.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil or coconut oil
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 tsp dried basil
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the oil over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook until lightly browned, then remove from the pot and set aside.
2. Add the chopped onion, garlic, and celery to the pot. Sauté for 3-4 minutes until they begin to soften.
3. Return the chicken to the pot along with the zucchini, bell pepper, basil, turmeric, and cumin. Stir to combine.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 45 minutes to 1 hour, until the chicken is cooked through and the vegetables are tender.
5. Adjust seasoning as needed and serve with a sprinkle of fresh cilantro.

The vibrant flavors of this stew make it a perfect dish to refresh and rejuvenate on a relaxed Sunday. The combination of turmeric and cumin provides a subtle, earthy aroma that enhances the chicken and vegetables without overpowering them. It’s an excellent way to enjoy a balanced, paleo-friendly meal with lean protein and vegetables.

Pork and Cabbage Paleo Stew

For a unique twist on a classic comfort dish, this pork and cabbage stew is an easy-to-make recipe that’s both satisfying and nutrient-rich. Featuring tender chunks of pork, cabbage, and a hint of apple cider vinegar for brightness, this stew is ideal for a nourishing meal that supports your paleo lifestyle.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 tbsp ghee or coconut oil
• 1 small head of cabbage, shredded
• 2 medium carrots, peeled and sliced
• 1 apple, peeled, cored, and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 tbsp apple cider vinegar
• 1 tsp dried sage
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Green onions for garnish

Instructions

1. In a large pot, melt ghee over medium-high heat. Add the pork cubes, seasoning with salt and black pepper, and cook until lightly browned on all sides. Remove the pork and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 2-3 minutes. Add the carrots, apple, and shredded cabbage, stirring well.
3. Return the pork to the pot and add the chicken or vegetable broth, apple cider vinegar, sage, and cinnamon. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and let simmer for 1 hour, or until the pork is tender and the cabbage has softened.
5. Taste and adjust seasoning as needed. Serve hot, topped with chopped green onions.

This pork and cabbage stew has an array of flavors that are at once hearty and subtly sweet from the apple. The apple cider vinegar adds a brightness that cuts through the richness of the pork, making each bite refreshing and satisfying. This dish is an ideal way to celebrate the end of the week with a nourishing, filling meal that’s completely paleo.

Spicy Lamb and Cauliflower Paleo Stew

This hearty and spiced lamb and cauliflower stew brings a touch of warmth and a hint of heat to your Sunday table. The tender lamb is infused with bold flavors from the spices, while the cauliflower provides a satisfying texture that soaks up the rich broth.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil or ghee
• 1 head of cauliflower, cut into florets
• 2 large carrots, peeled and sliced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup chopped tomatoes (fresh or canned)
• 4 cups beef or vegetable broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes (optional for heat)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the lamb cubes and season with salt and black pepper. Brown the lamb on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot, sautéing until fragrant and golden, about 2-3 minutes. Add the cumin, smoked paprika, coriander, and chili flakes, stirring for another minute.
3. Return the lamb to the pot, then add the chopped tomatoes, carrots, and cauliflower. Pour in the broth and bring to a boil.
4. Reduce the heat, cover, and simmer for 1.5 hours, or until the lamb is tender and the flavors are well melded.
5. Serve hot, garnished with fresh cilantro.

This spicy lamb and cauliflower stew is a perfect dish for those who enjoy bold, aromatic flavors. The spices create a rich backdrop that complements the lamb’s natural taste, while the cauliflower and carrots add a pleasant texture and subtle sweetness. This stew is a unique and satisfying paleo meal that warms you from the inside out.

Turkey and Spinach Paleo Stew

A lighter, more refreshing take on a paleo stew, this turkey and spinach version provides a nutritious and easy-to-digest meal. With the lean turkey, nutrient-packed spinach, and a hint of lemon for brightness, it’s the perfect dish for a cozy Sunday.

Ingredients

• 1 lb ground turkey
• 2 tbsp avocado oil or olive oil
• 2 cups fresh spinach, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 zucchini, diced
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp lemon zest
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. In a large pot, heat oil over medium-high heat. Add the ground turkey, breaking it apart with a spoon, and season with salt and black pepper. Cook until browned, then remove from the pot and set aside.
2. Add the chopped onion and garlic to the pot, sautéing until fragrant. Add the sweet potatoes and zucchini and cook for 3-4 minutes.
3. Return the turkey to the pot and pour in the chicken broth. Stir in the thyme, oregano, and lemon zest. Bring to a boil, then reduce the heat and let it simmer for 30 minutes or until the vegetables are tender.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes, just until wilted.
5. Serve hot with a squeeze of lemon juice on top.

The turkey and spinach stew is bright and hearty, offering a nice balance of protein and leafy greens. The addition of lemon zest and juice adds a touch of freshness that contrasts nicely with the richness of the turkey. This is an ideal paleo dish for those who want something nutritious yet comforting on a Sunday afternoon.

Beef and Butternut Squash Paleo Stew

This beef and butternut squash stew is an ideal choice for a cozy Sunday dinner, blending the sweet, nutty flavors of butternut squash with tender, hearty beef. It’s rich, flavorful, and brimming with warming spices that are perfect for the cooler months.

Ingredients

• 1 lb beef stew meat, cut into bite-sized chunks
• 2 tbsp coconut oil or avocado oil
• 2 cups butternut squash, peeled and diced
• 2 carrots, peeled and sliced
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups beef or vegetable broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the beef chunks and season with salt and black pepper. Brown the beef on all sides, then remove and set aside.
2. In the same pot, add the onion and garlic, cooking until soft and fragrant. Stir in the tomato paste, cumin, cinnamon, and thyme.
3. Return the beef to the pot and add the butternut squash and carrots. Pour in the broth and bring the mixture to a boil.
4. Reduce the heat, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender and the butternut squash is soft and infused with flavor.
5. Taste and adjust seasoning as needed. Serve warm, garnished with fresh thyme or parsley.

The beef and butternut squash stew is a delightful combination of sweet and savory, creating a rich and satisfying meal. The spices add depth and warmth, making it a perfect dish to enjoy on a relaxed Sunday. The tender beef, sweet squash, and hearty vegetables make every bite both comforting and nourishing.

Savory Chicken and Mushroom Paleo Stew

This hearty chicken and mushroom stew is filled with robust flavors, earthy mushrooms, and tender chunks of chicken. It’s the perfect dish to enjoy on a Sunday evening, combining simplicity with a rich depth of taste, all within paleo guidelines.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp coconut oil or olive oil
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups baby spinach
• 3 cups chicken broth
• 1/2 cup full-fat coconut milk
• 1 tbsp dried thyme
• 1/2 tsp ground paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook until browned on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until translucent. Add the mushrooms and cook for another 5 minutes, allowing them to release their moisture and start to brown.
3. Return the chicken to the pot and pour in the chicken broth and coconut milk. Stir in the thyme and paprika, then bring to a boil.
4. Reduce the heat and let simmer for 20-25 minutes, until the chicken is cooked through and the flavors meld together.
5. Add the baby spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This chicken and mushroom stew is creamy and satisfying without being heavy. The coconut milk adds a subtle sweetness that pairs perfectly with the umami-rich mushrooms and savory chicken. It’s a simple, comforting dish that’s perfect for nourishing the body and soul.

Beef and Kale Paleo Stew

Packed with nutrient-rich kale and tender beef, this stew is a simple yet nourishing option for a Sunday meal. Full of hearty flavors and a slight peppery bite from the kale, it’s an ideal paleo dish for those looking for a balance of protein, greens, and warm spices.

Ingredients

• 1 lb beef stew meat, cut into cubes
• 2 tbsp avocado oil or olive oil
• 2 large carrots, peeled and chopped
• 1 large sweet potato, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1/2 tsp dried rosemary
• 1/2 tsp ground turmeric
• 2 cups chopped kale, stems removed
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the beef cubes, season with salt and black pepper, and brown on all sides. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic and sauté until softened, about 3 minutes. Stir in the tomato paste, rosemary, and turmeric.
3. Return the beef to the pot, add the carrots, sweet potato, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 hours or until the beef is tender and the vegetables are cooked through.
4. Add the kale to the pot and cook for 3-5 minutes until it wilts. Adjust seasoning if needed and serve hot, garnished with fresh thyme.

This beef and kale stew is both hearty and healthy, combining the richness of the beef with the slight bitterness of kale. It’s an excellent way to get your greens while enjoying a fulfilling, warm meal. Perfect for a Sunday, it provides a comforting blend of flavors and textures that makes you feel nourished and cozy.

Pork and Pumpkin Paleo Stew

This pork and pumpkin stew is a warm and satisfying option for a Sunday meal. The sweetness of the pumpkin complements the savory pork perfectly, and the combination of spices brings an extra layer of depth that is both comforting and flavorful.

Ingredients

• 1 lb pork shoulder, cut into 1-inch pieces
• 2 tbsp ghee or coconut oil
• 2 cups pumpkin, peeled and cubed (or use butternut squash)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 4 cups chicken broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp dried sage
• Salt and black pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Heat ghee in a large pot over medium-high heat. Add the pork pieces and season with salt and black pepper. Cook until the pork is browned on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until fragrant, about 2-3 minutes. Add the carrots and pumpkin and cook for another 2-3 minutes.
3. Return the pork to the pot and pour in the chicken broth. Stir in the cinnamon, nutmeg, and sage, then bring to a boil.
4. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the pork is tender and the pumpkin is soft.
5. Adjust seasoning as needed and serve warm, garnished with fresh sage leaves.

The pork and pumpkin stew is sweet, savory, and aromatic, perfect for warming up on a chilly day. The combination of pumpkin and spices like cinnamon and nutmeg brings out a comforting sweetness that balances the richness of the pork. It’s a delightful way to enjoy a paleo meal that’s both hearty and comforting.

Lamb and Carrot Paleo Stew

This lamb and carrot stew is a simple yet flavorful dish that’s perfect for a cozy Sunday. The tender lamb pairs beautifully with sweet, roasted carrots and a hint of rosemary, making this stew a comforting and well-rounded paleo option.

Ingredients

• 1 lb lamb stew meat, cut into cubes
• 2 tbsp olive oil or ghee
• 3 large carrots, peeled and sliced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the lamb cubes and season with salt and black pepper. Brown on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until soft. Stir in the cumin and paprika, cooking for 1 more minute.
3. Return the lamb to the pot, add the carrots, and pour in the broth. Bring to a boil, then reduce the heat to low.
4. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and the carrots are soft.
5. Stir in the fresh rosemary and adjust seasoning as needed. Serve hot, garnished with parsley.

The lamb and carrot stew is a delightful, nutrient-rich meal that brings out the best in simple ingredients. The rosemary adds a touch of freshness that elevates the natural flavors of the lamb and carrots, making it a hearty and satisfying dish perfect for a leisurely Sunday.

Salmon and Sweet Potato Paleo Stew

This salmon and sweet potato stew is a refreshing twist on the traditional stew, blending the richness of salmon with the sweetness of roasted sweet potatoes. Perfect for a Sunday meal, it’s light, nourishing, and bursting with flavors.

Ingredients

• 1 lb wild-caught salmon fillets, cut into chunks
• 2 tbsp coconut oil or avocado oil
• 2 large sweet potatoes, peeled and cubed
• 1 cup chopped kale or spinach
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• Salt and black pepper to taste
• Lemon wedges for serving
• Fresh dill for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes until translucent.
2. Add the sweet potatoes and cook for 5-6 minutes, stirring occasionally.
3. Pour in the broth, then add the turmeric and paprika. Bring to a boil and let simmer for 10-15 minutes, or until the sweet potatoes are tender.
4. Add the salmon chunks and kale to the pot and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
5. Season with salt and black pepper as needed. Serve hot with lemon wedges and garnish with fresh dill.

The salmon and sweet potato stew is light yet hearty, providing a perfect combination of protein and healthy carbs. The turmeric and paprika offer warmth and depth, while the lemon and dill add a touch of brightness. This paleo stew is both comforting and nourishing, ideal for enjoying on a lazy Sunday afternoon.

Vegetable and Chicken Bone Broth Paleo Stew

This vegetable and chicken bone broth stew is a nutrient-dense dish loaded with veggies and simmered in a rich bone broth for maximum flavor and nourishment. Perfect for a Sunday, this stew is healthy, hearty, and soothing.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp olive oil or coconut oil
• 2 cups chopped broccoli florets
• 1 cup green beans, trimmed and chopped
• 2 large carrots, peeled and sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken bone broth
• 1 tsp dried thyme
• 1/2 tsp ground turmeric
• Salt and black pepper to taste
• Fresh lemon juice for serving
• Fresh parsley for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and black pepper. Brown on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 2-3 minutes. Add the carrots and cook for another 2 minutes.
3. Pour in the chicken bone broth and add the thyme and turmeric. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the broccoli and green beans and simmer for an additional 10 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Adjust seasoning as needed and serve hot, drizzled with a squeeze of fresh lemon juice and garnished with parsley.

This vegetable and chicken bone broth stew is packed with nourishing ingredients and is incredibly comforting. The bone broth adds a rich, deep flavor while providing beneficial nutrients, making this stew a healthy and satisfying choice for a Sunday meal. The addition of fresh lemon juice brightens up the flavors, making every bite feel light and refreshing.

Spicy Chicken and Cauliflower Paleo Stew

This spicy chicken and cauliflower stew is full of robust flavors, with a slight kick from the chili flakes and a rich broth that’s perfect for cozying up on a Sunday. It’s nutritious, hearty, and simple to make, offering a perfect balance of protein and vegetables.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into cubes
• 2 tbsp olive oil or ghee
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large head of cauliflower, cut into florets
• 2 cups chopped tomatoes (fresh or canned)
• 3 cups chicken or vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Add the chicken and season with salt and black pepper. Cook until browned on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until fragrant and translucent, about 3 minutes. Stir in the cumin, smoked paprika, and chili flakes, cooking for 1 more minute.
3. Add the chopped tomatoes and cook for 2-3 minutes, letting them break down slightly.
4. Return the chicken to the pot, add the cauliflower florets, and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender and the chicken is fully cooked.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This spicy chicken and cauliflower stew is warming and packed with bold flavors, making it the perfect dish for a Sunday gathering or a cozy night in. The hint of chili adds a touch of heat, while the cauliflower and tomatoes balance the dish with their natural sweetness and acidity.

Sweet Potato and Turkey Paleo Stew

This sweet potato and turkey stew is a well-rounded paleo dish that offers a hearty and comforting meal. The combination of sweet potatoes and lean turkey with the aromatic herbs and spices makes it both satisfying and nutritious.

Ingredients

• 1 lb ground turkey
• 2 tbsp coconut oil or avocado oil
• 1 large sweet potato, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped spinach or kale
• 3 cups chicken broth
• 1 tsp ground cinnamon
• 1/2 tsp dried sage
• 1/2 tsp ground turmeric
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the ground turkey and season with salt and black pepper. Cook, breaking it apart with a spoon, until browned. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 3 minutes. Stir in the cinnamon, sage, and turmeric.
3. Add the sweet potato cubes and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Return the turkey to the pot and stir in the chopped spinach or kale. Simmer for an additional 5 minutes, or until the greens are wilted.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme.

This sweet potato and turkey stew is a perfect blend of flavors and textures, with the slightly sweet sweet potatoes balancing the savory turkey and warm spices. It’s ideal for a Sunday dinner when you want something hearty but not too heavy.

Tomato and Zucchini Paleo Stew

This tomato and zucchini stew is simple, light, and brimming with flavors. It’s perfect for a Sunday lunch or dinner and can be made in under an hour. With fresh tomatoes, zucchini, and a touch of basil, it’s a comforting dish that feels like summer in a bowl.

Ingredients

• 2 tbsp olive oil or avocado oil
• 3 large tomatoes, peeled and chopped (or use canned diced tomatoes)
• 2 large zucchinis, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp ground basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent, about 3 minutes.
2. Add the tomatoes and cook for 5 minutes, allowing them to break down and release their juices.
3. Stir in the chopped zucchini, vegetable broth, oregano, and basil. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the zucchini is tender.
4. Season with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves.

This tomato and zucchini stew is light and refreshing, perfect for those who prefer a dish that’s full of flavor without being too rich. The fresh tomatoes provide a vibrant base, while the zucchini adds a satisfying texture. A simple, hearty, and paleo-friendly dish that brings comfort with every spoonful.

Beef and Mushroom Paleo Stew

This beef and mushroom stew is a rich and hearty dish, ideal for a Sunday supper. It features tender chunks of beef paired with earthy mushrooms, creating a satisfying combination that’s both filling and comforting.

Ingredients

• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil or ghee
• 2 cups mushrooms, sliced (button or cremini)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the beef cubes and season with salt and black pepper. Brown the beef on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 3 minutes, until fragrant. Add the sliced mushrooms and cook for 5 minutes, or until the mushrooms are softened.
3. Return the beef to the pot and pour in the beef broth. Stir in the thyme and smoked paprika. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This beef and mushroom stew is perfect for a Sunday evening, bringing rich, savory flavors that comfort and satisfy. The addition of thyme and smoked paprika adds depth, making every spoonful a delightful experience. It pairs wonderfully with a side of roasted vegetables or a light salad.

Pork and Apple Paleo Stew

This pork and apple stew combines savory and sweet flavors for a unique twist on a traditional stew. It’s an ideal dish for a Sunday meal when you want something hearty and comforting with a touch of sweetness.

Ingredients

• 1 lb pork shoulder or tenderloin, cut into cubes
• 2 tbsp olive oil or avocado oil
• 2 apples, peeled, cored, and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the pork cubes and season with salt and black pepper. Cook until browned on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes, until soft. Add the chopped apples and cook for 2 more minutes, allowing them to soften.
3. Return the pork to the pot and pour in the broth. Stir in the cinnamon, ginger, and nutmeg. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors are melded.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh sage leaves.

This pork and apple stew is a wonderful way to combine the richness of pork with the natural sweetness of apples and warm spices. It’s perfect for a Sunday meal, providing a comforting, slightly sweet, and hearty dish that’s full of flavor and perfect for fall and winter months.

Chicken and Spinach Paleo Stew

This chicken and spinach stew is light yet flavorful, making it a perfect dish for a healthy and comforting Sunday lunch or dinner. Packed with lean protein and fresh greens, it’s both nourishing and satisfying.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil or ghee
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped spinach or kale
• 1 large sweet potato, peeled and cubed
• 3 cups chicken broth
• 1/2 tsp ground turmeric
• 1/2 tsp ground paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the chicken and season with salt and black pepper. Brown on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until soft, about 3 minutes. Add the sweet potato cubes and cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and stir in the turmeric and paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Return the chicken to the pot and stir in the chopped spinach. Simmer for an additional 5 minutes, or until the chicken is cooked through and the spinach is wilted.
5. Adjust seasoning as needed. Serve hot with lemon wedges for a refreshing touch.

This chicken and spinach stew is full of nutritious ingredients and has a comforting, homey quality perfect for a Sunday meal. The combination of sweet potato and spinach provides a hearty base, while the turmeric and paprika offer subtle warmth and depth. A squeeze of lemon brightens up the flavors, making it a light, satisfying, and well-rounded dish.

Note: More recipes​ are coming soon!