Paleo Hamburger Stew

It seems right that my first recipe post is my hamburger stew. I have talked about this stuff so many times on Instagram that I have started refraining from taking pictures of it when I do eat it (which is still almost every day) because I don’t want people to get concerned about me…

But the thing is I absolutely adore my hamburger stew, and here are five reasons why I think you will too.

1. It’s delicious.img_1018fullsizeoutput_85b

Ok, maybe this one seems a little obvious, but it had to be my number one point. The bottom line is that this soup tastes INSANELY good, almost to the point that you question exactly how it tastes as good as it does. I can’t even tell you how many times people have told me that it is the best soup they have ever tasted (photo evidence to the right).

2. It’s filling.

Sometimes you eat soup and feel like you just digested a huge gust of wind for your meal. I love eating soup for all of the health benefits it provides (see #3 below), but I am not going to sip on some broth with a few veggies and call that a meal. This soup is packed full of meat, veggies, and healthy fats, which leaves me feeling full and satisfied.

3. It’s nutrient-dense.

This soup packs a serious nutritional punch with a variety of vegetables, grass-fed ground beef or pasture-raised turkey or pork, BONE BROTH (seriously the #1 superfood), and maybe even some liver and/or collagen if you’re feeling bold. Any meal that includes all of these ingredients is a total nutritional home run (how about that reference? I’m so sporty).

img_15024. Leftovers. 

Need I say more? I make this soup once at the beginning of the week, eat it every day for breakfast, and still have enough to share and/or freeze!! As much as I love to cook, I am all about efficiency – cook once, eat twice (or at least 5 or 6 times in this case) – and this meal allows me to avoid cooking a new meal every day. Bonus: it gets better with age as the flavors mix together 🙌🏼

5. It never gets old!

Even though I make the same general recipe every week, I always change it based on the ingredients I have on hand. I love trying different meat and veggie combinations to see what happens. Of course, the basic recipe is always the same, but the taste is different every time! Having said that, don’t be afraid to experiment with different combinations to make this recipe your own. I can’t wait to see what you come up with!

Paleo Hamburger Stew

  • Servings: 5-8
  • Difficulty: easy
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The best part about this recipe is that you can totally make it your own! Do not be intimidated by the ingredients list. Many ingredients can be subbed or omitted.


-2 lbs ground meat (beef, pork, turkey, chicken, bison, or some combination of these)

-3 cups bone broth (homemade or purchased from a reliable retailer like Kettle & Fire)

-3 zucchini, peeled and roughly chopped

-3 tablespoons extra virgin olive oil, ghee, or other cooking fat, divided

-1 large onion, diced

-4 cloves garlic, minced

-5 stalks celery, chopped

-2 medium sweet potatoes, chopped (sub equivalent amount of butternut squash, carrots, green plantains, white potatoes, or other starchy vegetable)

-2-3 cups chopped vegetable of your choice (mushroom is always a good choice, summer squash has a nice taste, broccoli gives a sort of Asian flair, I imagine a leafy green would be delicious)

-2 teaspoons sea salt

-1 teaspoon turmeric


-2-4 tablespoons collagen

-1/8 c pasture-raised chicken liver, pureed


  1. Prepare all of your vegetables. Peel and chop the zucchini, dice the onion, mince the garlic, chop the celery, etc.
  2. Heat two tablespoons of extra virgin olive oil (or other cooking fat of your choice) in a large pan on the stovetop over medium-high heat. Add the roughly chopped zucchini and cook for about 8 minutes, until the zucchini is very soft.
  3. Transfer the cooked zucchini to a blender and add the bone broth (and collagen, if you are using it). When the zucchini has cooled a bit, blend the zucchini and broth to create a thick base for the soup.
  4. While the zucchini cools, heat the remaining tablespoon of extra virgin olive oil (or other cooking fat) over medium-high heat. Add garlic, onion, and celery, and cook for about 7 minutes, until the onion is translucent.
  5. Add the meat (including liver, if you are using it) to the pan (without removing the veggies or changing the heat) and sprinkle the sea salt and turmeric on top. Use a wooden spoon to break up the meat into chunks. Continue to break up the meat and stir the mixture for about 7 minutes, until the meat is mostly cooked.
  6. Add the zucchini & bone broth puree and all remaining vegetables to the pan. Let the mixture come to a boil, then reduce the heat to low and allow the soup to simmer uncovered for at least 20 minutes, stirring occasionally. The longer the soup simmers, the more it will reduce and the richer the flavor will become.
  7. After at least twenty minutes, turn off the heat and serve. I highly recommend topping the soup with an extra sprinkle of sea salt and some avocado!

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