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My wife has this recipe of combining a bag of frozen stew vegetables, with some ground beef, a small amount of garlic, and a packet of beef stew seasoning. It is SO DAMN GOOD, and everything about it is paleo, except for that packet of beef stew seasoning. So! Does anyone have a recipe for paleo beef stew seasoning?

I spent a couple hours puttering around the kitchen this weekend and pulled together this southern-inspired recipe. This is the first BIG recipe I have shared, so I would love some feedback on difficulty, instructional quality, etc. I hope everyone enjoys it! Pork & Kale stew Time: 1 hour 45 minutes (15 minutes prep, 30 minutes cooking, 1 hour inactive) Yield: A LOT. Hardware 12-Quart Stockpot A Large bowl Software Approximately 3lb of Pork Shoulder (aka Pork Butt), cut into 1-inch cubes 1 LB of carrots, cut into 1-inch pieces 1 Large Yellow onion, diced 8oz *by weight* of kale, roughly chopped (about half a bag, if you get it pre-cut/washed from the produce dept.) 1 Quart of chicken stock 1 TBSP Paprika 1 TBSP Garlic Powder 1 TSP Cayenne Pepper 2 TSP Dried Sage 2 TSP Black Pepper Salt to taste Blueprints 1. Heat 1 TBSP of canola oil in your Stockpot over medium high heat until it is rocket hot, and begin searing the pork shoulder. Do this in small batches, being careful to not crowd the bottom of the pot. Once the pieces are in, don't touch them for at least one minute, to ensure a good sear.The goal here isn't to cook the pork, just to give it some color. Once each batch is done, evacuate it to your large bowl. The bottom of your pot should be covered in delightfully flavorful stuck-on bits of seared pork, also known as fond. 2. Reduce heat to medium and add the onions (and additional butter/oil if you need it) and saute for 5 minutes, until they are translucent and starting to brown. 3. Add the carrots, and continue to saute for another 5 minutes, or until the onions are golden brown and you can smell the carrots. 4. Add the pork back in along with all the spices, and cook until everything is nice and aromatic, about 1 minute. 5. Add all of the kale and the chicken stock, and stir to combine. 6. Bring the liquid to a boil (to kill any bad stuff hanging about), and then reduce heat to medium low, and simmer covered for approximately 1 hour, or until the pork is melt-in-your-mouth tender and the carrots are cooked through. Serve hot with a splash of red wine or cider vinegar for some extra zing. Notes: -This dish (as is true for most soups/stews) will actually be better the next day, since the flavors have had plenty of time to mingle. In my batch, the pork was even more tender as well. This makes is a great weekday lunch dish to prepare on Sunday. -If crunchy kale is your preference, you can wait and add it during the last 10 minutes of cooking. I hope everyone enjoys! -David