whole30 beef stew

This easy slow cooker beef stew is hearty, healthy, and quick to prepare. Your crock pot will do all of the work, making this soup perfect for a weeknight dinner or meal prep recipe. It's paleo, Whole30, gluten-free, and super filling with the variety of vegetables and stew meat!

Slow Cooker Beef Stew: Whole30, Paleo, Gluten-Free

beef

lb baby blond potatoes, halved

carrots,

yellow onion, diced

tbsp minced garlic

parsley

tomato paste

coconut aminos

salt

tsp pepper

beef broth (can substitute chicken broth)

peas

flour

green beans

Place in all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid.

Cook on high for 3-4 hours, or on low for 6-7. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through.

Add any additional salt to taste, and serve with additional chopped parsley if desired.

We made this over the weekend and loved it! So perfect for a hands free, cozy meal!

Soooo tasty and perfect for these cooler temps! Really easy too, even a non-cooker like myself could do it with great end result

This recipe is amazing and so cozy. Best beef stew I’ve made!!

This was delicious and one of my new favorite whole 30 dishes! It’s so hard finding easy and family pleasing whole 30 recipes! This will definitely be a new staple recipe for me!

Loved this recipe.  I've made beef stew many times, but this was by far the best. Such a comfort food, too.

So comforting and hearty, this Instant Pot / Slow Cooker Beef Stew boasts tender beef and veggies stewed in a silky, flavourful broth. It's also Low FODMAP and Whole30 with an easy Paleo option.

Instant Pot / Slow Cooker Beef Stew (Low FODMAP, Whole30, Paleo Option)

1.5 lbs boneless beef chuck

olive oil

leek, dark green leaves

tbsp coconut aminos

tsp kosher salt,

tsp black pepper,

oregano leaves

carrots

lbs red potatoes, chopped into 1” cubes

tsp tapioca flour

water

green peas (omit

Hit "Saute" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. As the Instant Pot heats up, generously sprinkle the meat on all sides with kosher salt and freshly ground black pepper.

Once the display reads "Hot," add 2 tbsp of garlic-infused olive oil and swirl the pot to coat. Using tongs, add half of the seasoned meat and sauté for 1 minute per side (add a few pieces at a time to speed up this process). The meat will soak up the oil rapidly, so add more oil if it starts to burn. Remove meat to a plate and repeat for the other half of the meat. Set plate aside.

Add the remaining 1 tbsp of garlic infused oil to the Instant Pot and swirl the pot to coat. Add the chopped leek and Sauté for 2 minutes, stirring frequently.

Hit “Cancel” on the Instant Pot. Add 1 cup of beef broth to the Instant Pot, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon.

Add remaining 2 cups of beef broth, tomato paste, coconut aminos, Italian seasoning, kosher salt, black pepper, and oregano leaves to the pot. Stir until well combined and the tomato paste has fully dissolved into the broth.

Add meat back to the pot, scraping any remaining juices and seasoning from the plate into the pot with a spatula (leave no flavour behind!). Add chopped carrots and potatoes and stir to coat everything in the broth. Place bay leaves on the top of everything without stirring.

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 40 minutes.

Once the cooking cycle has completed, quick release the pressure. Open lid. Using tongs, remove and discard bay leaf. In a small bowl or measuring cup, whisk together 2 tsp tapioca flour with 2 tsp of cold water to make a slurry. Hit Saute on the Instant Pot and wait about 20-30 seconds for the stew to start boiling. While gently and slowly stirring with a fresh plastic spoon, slowly pour the slurry into the bubbling broth. Continue to stir for 30 seconds to 1 minute for broth to thicken. If you prefer a thicker broth, add additional teaspoons of tapioca flour and cold water (1 tsp flour / 1 tsp water) to the broth in the same manner until it is to your desired thickness.

Hit Cancel on the Instant Pot, remove the inner pot and place on a hot pad. Add frozen peas (if using) to the stew and gently stir. The peas will quickly cook in the broth’s residual heat. Ladle stew into bowls and serve.

Place a large skillet on the stove top on medium high heat and add 2 tbsp of the garlic infused olive oil. While the skillet is heating up, generously sprinkle the meat with kosher salt and black pepper. Once the skillet is hot, using tongs, add and sear meat for 1 minute per side. Remove meat to a plate and set aside.

Add the remaining 1 tbsp of garlic-infused olive oil to the skillet. Add leek and saute for 2 minutes. Pour 1 cup of broth into the skillet and scrape up anything on the bottom of the pan. Remove skillet from heat. Pour skillet contents into a slow cooker (I use this 6-quart Crock-Pot), using a heat resistant spatula to scrape every piece of leek into the slow cooker.

Add remaining 2 cups of broth into the slow cooker as well as the tomato paste, coconut aminos, Italian seasoning, kosher salt, pepper, and oregano leaves. Stir until well combined and the tomato paste has fully dissolved into the broth. Add meat to the broth, scraping any remaining juices and seasoning from the plate into the slow cooker with a spatula (leave no flavour behind!). Add carrots and potatoes and stir to coat everything in broth. Put bay leaves on the top without stirring and close the lid.

Set timer for 6-8 hours on low or 4 hours on high.

Once the cooking time is finished, using tongs, remove and discard bay leaf. Combine tapioca flour and water in a small bowl or measuring cup to make a slurry. Slowly add the slurry to the bubbling stew while gently stirring for 30 seconds to 1 minute. If you prefer a thicker broth, add additional teaspoons of tapioca flour and cold water (1 tsp flour / 1 tsp water) to the broth in the same manner until it is to your desired thickness. Turn off slow cooker.

Gently stir in frozen peas (if using them). Ladle stew into bowls and serve.

This Healthy Beef Stew recipe is filled with hearty vegetables, tender beef, and packed with flavor. You can make it on the stovetop or in the slow cooker for an even easier option! 

Healthy Beef Stew (Slow Cooker Option!)

tablespoons arrowroot starch

tablespoon salt

teaspoon black pepper

balsamic vinegar

½ yellow onion, diced

garlic,

carrots, sliced

celery stalks, chopped

oz baby bella mushrooms

can diced tomatoes

yukon gold potatoes, diced

thyme

rosemary

bay leaves

oz beef broth

Toss the stew beef meat in the arrowroot starch, salt, and pepper until completely coated.

Heat heavy bottomed pot over medium high heat. Once hot, add in the coconut oil. When the oil has melted, add in the stew beef meat. Cook the beef for five to six minutes on each side until browned.

Once all of the beef is brown, lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom of the pot.

Next, add the garlic, onion, and herbs to the pot. Cook for another 5 minutes, until the garlic, herbs, and onions become fragrant.

Next add the veggies and stir until well combined. Lastly, add the beef broth.

Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer for 30-45 minutes or until the potatoes are fork tender. Lastly, add the frozen peas and let simmer for another five minutes until they are warmed through. Serve and enjoy!

Follow steps 1-4 from the stove top instructions above.

Transfer the beef, garlic, onion, and herb mixture to your slow cooker. Add the veggies and broth, then stir until well combined.

Cook on high for 4-5 hours or until the beef and potatoes are tender.

When the potatoes are tender, add in the peas and stir. Let the stew cook for 10-15 more minutes until the peas are warmed through. Serve immediately and enjoy!

Slow Cooker Instructions

Followed the recipe as written. Deglazing with balsamic vinegar is a game changer! So easy and so much flavor. This stew is on regular rotation in our house!

Made this tonight for my family of 4. Chopping all the veggies takes some time but well worth it. I doubled the recipe so now we can eat it for several nights. It’s absolutely delicious, we all love it including picky teenagers! Thanks Ashlea, your recipes are the best!!!

Another delicious recipe! Hearty, comfy, homey. Perfect for this fall and winter season. I love the flavor the balsamic vinegar adds. I have a beef stew recipe that is very similar but I wont ever make it without the balsamic vinegar again. It leveled up by beef stew.

This recipe…. Is AMAZING!!!! So so easy to put together and it tastes delicious. I used the slow cooker option and put the ingredients together in a rush before I needed to leave the house. Even on a short timeline, the stew tasted DELICIOUS! Another 11/10 recipe, Ashlea! Thank you!!!

https://content.jwplatform.com/videos/SXxe3cdq.mp4

This Healthy Beef Stew recipe is filled with hearty vegetables, tender beef, and packed with flavor. You can make it on the stovetop or in the slow cooker for an even easier option!

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