Slow Cooker Beef Stew
Slow cooker beef stew is such a delicious and cozy recipe for the fall and winter! In addition to being easy to prepare, beef stew made in a slow cooker has fantastic health benefits. Here are a few highlights:
Low in Added Fats and Sugars: Unlike some ready-made meals or takeout, this stew doesn’t rely on added sugars or excessive fats, making it a wholesome option for the whole family.It is the perfectly balanced meal too, with protein, carbs, and veggies.
Protein and Iron from Lean Beef: Beef is a great source of protein, which helps you feel full longer, and iron, essential for energy. Choosing lean cuts like chuck roast or stew meat keeps this stew healthy while packing it with flavor.
Rich in Vitamins and Antioxidants: Carrots, potatoes, celery, and tomatoes in this stew add essential vitamins like A, C, and K, plus antioxidants that support immune health.
Fiber-Packed Ingredients: Root vegetables and other hearty veggies in beef stew provide fiber, which promotes digestion and helps maintain stable blood sugar levels.
For this recipe, I recommend taking the extra five minutes to give the meat a quick browning on the stove. This will help enhance the flavor of the stew, but if you’re really pressed on time, you can just throw everything in there and go.
You can serve the stew over egg noodles, in sourdough bread bowls, or just eat it as is.
Now, let’s dive into this delicious slow cooker beef stew recipe, so you can experience how easy a healthy, home-cooked meal can be!
Slow Cooker Beef Stew
Equipment
Ingredients
- 3 pounds boneless chuck roast, cut into 1-inch pieces
- 3 1/2 cups low-sodium beef broth
- 3 tablespoons tomato paste
- 3 tablespoons gluten-free flour (or all-purpose flour)
- 1 yellow onion, diced
- 4 cloves fresh garlic, minced
- 2 cups carrots, peeled and sliced diagonally (4-5 carrots)
- 1 cup celery, cut into 1-inch pieces (about 4 stalks)
- 2 cups Yukon gold potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh sprigs of thyme
- 2 bay leaves
Instructions
- In a large mixing bowl, combine the beef broth, tomato paste, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well until all ingredients are well combined and set aside.
- In a large fry pan over medium-high heat, add one tablespoon avocado oil and the beef. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown the pieces of beef on all sides (about 1-2 minutes per side).
- Pour the beef into the slow cooker and top with the onions, garlic, carrots, celery, and potatoes.
- Pour the beef broth mixture in the slow cooker and top with the sprigs of thyme and bay leaves.
- Place the lid on the slow cooker and cook on LOW for 8 hours, or until the meat and veggies are fork tender.
- When the cooking time is up, discard the thyme and bay leaves. Serve the stew over egg noodles or in bread bowls. Enjoy!
