This slow cooker beef stew is nourishing and easy to make! It’s paleo, whole30, and AIP friendly.

Paleo Slow Cooker Beef Stew

Nothing says comfort food like beef stew! Beef stew has been a huge staple in my diet since I transitioned to a real food diet and started to cook more of my own meals. I’ve been making beef stew in the slow cooker for years, and I don’t know what I would do without this staple meal! There are so many ways you can make beef stew, but this simple and delicious version is one that I have often.

This recipe is paleo, whole30, AIP and is part of my freezer meal week! It’s made in the slow cooker, but it can also be done in the instant pot. Seriously, how can you get any easier?

How to Make this Slow Cooker Beef Stew

  • Add the beef to the bottom of the slow cooker along with the vegetables.
  • Pour the broth, tomato paste, vinegar and seasonings over the beef and vegetables. Stir well to combine.
  • Set the lid on the slow cooker and cook on low for 7-8 hours.
  • If a thicker broth is desired, spoon out about 1/2 cup of broth and whisk in the arrowroot starch. Add back to the slow cooker and cook for another 20 minutes or so to thicken.
  • Remove the bay leaves and serve topped with fresh parsley and seasonings to taste.

How to adapt for the instant pot

  • Add 2 tbsp of oil (like avocado oil) to the bottom of the instant pot and set to saute. Add the beef to the instant pot and lightly brown.
  • Add the vegetables and saute for another few minutes.
  • Add the remainder of the ingredients and place the lid on the instant pot with the valve sealed. Use the “stew” setting to allow the stew to cook. Let the pressure release naturally and remove the bay leaves before serving.

How to Turn this into a freezer meal

This recipe is part of freezer meal week here on the blog, which is inspired by my own postpartum freezer prep! Here’s all you have to do…

  • Add all of the ingredients (reserving the arrowroot) to a large freezer bag.
  • Freeze flat in the freezer for up to 3 months.
  • When ready to cook, transfer to the fridge and place it in a large container (like a casserole dish or a large bowl in case it leaks at all) to defrost.
  • Once the meat is totally thawed, cook as directed.

Here are a few safety things to note about freezer meals…

  • Never refreeze previously frozen food. All of your ingredients must be fresh if you choose to freeze them.
  • Always wait until the meat is totally thawed before putting it in the slow cooker.

Yes, you can also fully prep it, freeze it and thaw it, but I personally think it tastes much better like this!

The Ingredients

Beef stew meat

Carrots, parsnips, and leeks

You can totally mix up the veggies but this is my favorite combination!

Beef broth, tomato paste, and balsamic vinegar

You can also use nomato sauce for AIP. I love the flavor that balsamic adds to this recipe!

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Slow Cooker Beef Stew


  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings 1x

Description

This slow cooker beef stew is nourishing and easy to make! It’s paleo, whole30, and AIP friendly.


Scale

Ingredients

  • 1 lb beef stew meat
  • 2 cups carrots, peeled and chopped
  • 1 cup parsnips, peeled and chopped
  • 2 large leeks, white part sliced into half moons
  • 5 cups beef broth
  • 2 tbsp tomato paste (sub nomato sauce for AIP)
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper, (omit for AIP)
  • 2 bay leaves
  • 2 tsp thyme
  • 2 tbsp parsley. chopped (plus additional for topping)
  • Optional- 2 tsp arrowroot starch to thicken

Instructions

  1. Add the beef to the bottom of the slow cooker along with the vegetables.
  2. Pour the broth, tomato paste, vinegar and seasonings over the beef and vegetables. Stir well to combine.
  3. Set the lid on the slow cooker and cook on low for 7-8 hours (or high for 3-4 hours). The beef should be fully cooked through to about 160F and the vegetables tender.
  4. If a thicker broth is desired, spoon out about 1/2 cup of broth and whisk in the arrowroot starch. Add back to the slow cooker and cook for another 20 minutes or so to thicken.
  5. Remove the bay leaves and serve topped with fresh parsley and seasonings to taste.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 251
  • Fat: 5.2g
  • Carbohydrates: 22.6g
  • Fiber: 4.8g
  • Protein: 30.2g

This post first appeared on Unboundwellness.com in Dec 2015, and was updated in Feb 2020.