why make this recipe
Savory Slow Cooker Beef Stew is a perfect choice for cozy weeknight dinners. It’s easy to make, filling, and packed with flavors. The long, slow cooking process makes the beef tender and the vegetables add a great texture and sweetness. With minimal hands-on time, you can set it and forget it—come home to a warm, homemade meal!
how to make Savory Slow Cooker Beef Stew
Ingredients:
- 2 pounds Stew Beef (can be substituted with chuck roast)
- 1.5 pounds Baby Blonde Potatoes (or any variety of potatoes)
- 3 medium Carrots
- 1 medium Yellow Onion (diced finely)
- 3 cloves Minced Garlic (fresh preferred)
- 1/4 cup Fresh Parsley (omit if unavailable)
- 2 tablespoons Tomato Paste (ensure Whole30 compliant)
- 1/4 cup Coconut Aminos (or gluten-free soy sauce)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Pepper (adjust to taste)
- 4 cups Beef Broth (or chicken broth if preferred)
- 1 cup Frozen Peas (can substitute with fresh or canned)
- 1 tablespoon Arrowroot Flour (tapioca flour can be used)
- 1 cup Green Beans (add 30 minutes before serving)
Directions:
- Start by cutting the beef into bite-sized pieces. Season with salt and pepper.
- In a large skillet, brown the beef on medium heat. This adds flavor. Transfer the beef to the slow cooker.
- Chop the potatoes, carrots, and onion. Add them to the slow cooker along with the garlic, parsley, tomato paste, and coconut aminos.
- Pour in the beef broth and give everything a gentle stir to combine.
- Cook on low for 8 hours or high for 4 hours.
- About 30 minutes before serving, mix the arrowroot flour with a bit of water to create a slurry to thicken the stew. Add the peas and green beans at this point.
- Stir well and check for seasoning. Adjust salt and pepper as needed.
- Let everything finish cooking, then serve warm.
how to serve Savory Slow Cooker Beef Stew
Serve the beef stew hot in bowls. It pairs well with crusty bread to soak up the delicious broth. You can also top it with fresh parsley for extra flavor and a pop of color.
how to store Savory Slow Cooker Beef Stew
Store leftovers in an airtight container in the refrigerator. They will last for up to 3-4 days. For longer storage, you can freeze the stew in freezer-safe containers. It can be kept in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
tips to make Savory Slow Cooker Beef Stew
- For a richer flavor, let the beef brown a little longer in the skillet.
- Don’t skip the herbs and spices; they make a big difference in taste.
- If you’re short on time, you can use pre-cut vegetables, but fresh ingredients always taste best.
- Prepare the ingredients the night before and store them in the fridge to save time in the morning.
variation
You can add other vegetables like bell peppers or mushrooms. If you prefer a spicy kick, consider adding a bit of hot sauce or crushed red pepper flakes. For a tomato-based stew, add diced tomatoes.
FAQs
Can I use other types of meat?
Yes, you can substitute the beef with chicken or turkey. Just adjust the cooking time as poultry cooks faster than beef.
What if I don’t have a slow cooker?
You can make this stew on the stove. Use a large pot, and keep it on low heat, stirring occasionally, for about 2-3 hours until everything is tender.
Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day, making it a great make-ahead meal. Just store it in the fridge and reheat before serving.
