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Slow Cooker Beef Stew

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


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


  • 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


  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.


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

  • Prep Time: 15 minutes
  • Cook Time: 8 hours


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