Deeply seared beef chuck turns fork-tender in this stew, simmered low and slow until it practically falls apart with every bite. Onion, celery, and garlic build a savory base, while tomato paste and a splash of apple cider vinegar add depth and brightness to the broth. Carrots and turnips soak up all that flavor as they soften, and a bone broth foundation gives the whole pot a rich, satisfying body. Instead of a flour-thickened gravy, this one gets its silky finish from a simple arrowroot slurry, so the broth clings to every spoonful without any grain-based filler. Finished with fresh parsley and a good crack of black pepper, it's the kind of long-simmered, whole-ingredient comfort food that fits neatly into a Paleo kitchen. Make a big batch — the leftovers taste even better the next day.
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Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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