Dinner tonight is Slow Cooker Paleo Beef Stew! This Whole30 beef stew recipe couldn’t be easier! Let the slow cooker do the work and enjoy a cozy Whole30 dinner tonight! (Paleo & Whole30 Friendly)
I’m on a cold-weather mission to enjoy All The Cozy Things. I want to sip hot cocoa, lose myself in novels and movies, light candles in the evenings, and maybe stay in my comfies on the weekend. And, when I can’t (because life, yo!), I can fill my house with the comfort of stew.
This is the BEST beef stew recipe. It’s savory, hearty, filling, rich-but-not-too-heavy, and the flavor has that little subtle something that makes you say “yum! What’s IN this!?”
Oh, and did I mention that it’s gluten-free, dairy-free, paleo AND Whole30? Because it is! And it’s about to be your new cold weather best friend.
Here’s what you’ll need to get started on this classic beef stew recipe…
Here’s What Goes Into My Slow Cooker Paleo Beef Stew Recipe:
- BEEF ROAST. A beef roast is the base of our hearty beef stew recipe. You can use whatever beef roast is your favorite. I like use Chuck roast because it makes such super tender beef stew!
- ONIONS + CARROTS + MUSHROOMS. The vegetables in beef stew are always my favorite part! I love this veggie trifecta here in this slow cooker beef stew. It’s flavorful and hearty. SO GOOD!
- MY SECRET “SAUCE.” The magic here is the combination of broth, balsamic vinegar, and a hint of dijon mustard, along with sea salt and black pepper. That mixture, paired with the classic flavors of beef, carrots, onions, and rosemary makes this sauce just incredible. (*and* keeps this a Whole30 beef stew!)
- ROSEMARY. Lastly, we round things out with a bit of fresh rosemary. I LOVE how it plays up the flavors in the mushrooms and beef without overwhelming the dish. It’s *just* enough!
- A LITTLE THICKENER (if you want!). Lastly, if you like a thicker beef stew (I do!), you can thicken it up with a little arrowroot (sometimes labeled arrowroot flour) + water slurry. It only takes a few minutes, but gives this slow cooker beef stew an amazing texture.
What’s The Best Cut Of Beef For Beef Stew? I recommend chuck roast. It’s perfect for slow-cooking, since it has enough fat to keep the beef from drying out, and the meat gets perfectly tender as it cooks. That said, if other cuts are on sale, feel free to go with those!
Here’s How To Make Slow Cooker Beef Stew, Step-By-Step:
- Brown The Beef by heating a drizzle of oil in a large sauté pan. Working in batches, add a few pieces of beef to the pan and brown on all sides. When browned, transfer to the crock of a slow cooker. Repeat with remaining beef.
- Add Carrots & Mushrooms. Place carrots and mushrooms in with the beef (I just put them right on top of the browned beef).
- Mix Up Your Secret Sauce. Add onion to the pan you browned the beef in. Stir to scrape up any browned bits. Add balsamic, Dijon, and broth to the pan and stir until well combined.
- Pour The Sauce Over Everything. Then, pour the whole mixture into the slow cooker over the beef, carrots, and mushrooms. Place rosemary on top.
- Cook The Paleo Beef Stew in slow cooker on HIGH for 3-4 hours, or LOW on 7-8 hours.
- Shred beef into the broth mixture after cooking. Use two forks to pull the beef apart. It should be tender enough to come apart easily. If you prefer, you can remove the beef to a plate or cutting board to shred it if that makes it easier for you.
- Whisk Up The Arrowroot. In a small bowl, whisk together arrowroot and 2 Tbsp water. Pour into the slow cooker and stir to combine. It should almost immediately thicken. Serve when you’re ready!
- Garnish & Serve! Once the stew is thick and delicious, you can serve it in bowls, or spoon over mashed potatoes (we love these Instant Pot Whole30 Mashed Potatoes!) or mashed cauliflower.
Don’t Have A Slow Cooker/Crock Pot? Try It In a Dutch Oven or On The Stove!
I’ve got ingredients in the recipe card below for how to make this in the oven or on the stove instead!
FAQ + Tips And Tricks For The Best Slow Cooker Paleo Beef Stew:
USE A GOOD SLOW COOKER! A great slow cooker or crock pot makes a big difference, and doesn’t have to break your budget! We like this one. It’s less expensive than many, but gets the job done while looking super cute!
CAN I ADD MORE VEGGIES? Yes! The only real limit is the size of your slow cooker. As long as you don’t fill it more than 3/4 full, you can add whatever veggies you like. Over the years, people have added celery, diced potatoes, sweet potatoes, parsnips, and more! If you’re making Whole30 beef stew, just be sure you’re keeping the veggies compliant.
CAN I USE DICED STEW BEEF FOR THIS RECIPE? Yes. It’s a bit trickier to brown (you’ll need to work in batches), and the smaller cubes tend to cook a touch more quickly than the larger pieces of beef, but I’ve definitely used stew meat with success!
CAN I MAKE THIS IN AN INSTANT POT? Yes! You can totally make this as Instant Pot Beef Stew. Use the SAUTE function to brown the beef, then remove to a plate, while you add the onion and use a spoon to scrape up any browned bits from the bottom of the pan. Press CANCEL, then add the carrots and mushrooms. Return the browned beef to the Instant Pot and arrange on top of the veggies. Stir together the broth, dijon, balsamic, salt, and pepper, then pour over the whole mixture. Add rosemary and select PRESSURE COOK (manual) for 40 minutes. Slow release or quick release the steam, and shred the beef. Mix up the arrowroot + water slurry and pour into the stew. Stir and let thicken a few minutes, then serve!
WHAT TO SERVE WITH BEEF STEW. I love serving beef stew in bowls as soup or over mashed potatoes or mashed cauliflower. Then, on the side, a light salad is great to offset the richness of the stew. Try this Pear & Pomegranate Salad for the holidays!
Originally posted November 2014. Post completely updated December 2019.