Description
From the tender beef to the savory sauce, this healthy slow cooker beef stew couldn’t be more delicious!
Ingredients
Scale
- 2-3 pounds beef chuck roast, cut into 6-8 large pieces
- 1 pound carrots, cut into 1″ pieces
- 8-10 ounces button mushrooms, halved
- 1 large sweet onion, diced (or 1 pound pearl onions, peeled)
- 1 Tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 cups beef broth
- 2-3 sprigs fresh rosemary
- salt and pepper, to taste
- olive or avocado oil, to brown the roast
- To thicken: 2 Tablespoons arrowroot powder
Instructions
To Make This Stew In A Slow Cooker:
- Brown The Beef by heating a drizzle of oil in a large skillet. 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. Store leftover stew in an airtight container in the fridge 3-4 days or freeze in a freezer-safe container up to 2 months. (It tastes even better the next day!)
If you prefer not to make this in a slow cooker:
- Dutch Oven: You can make it in a Dutch oven using the same method–cook everything in the Dutch oven, not a sauté pan. Bake it COVERED at 300 degrees for about 3 hours
- Stove Top: Simmer it on the stove top for 2-3 hours.
Notes
- Beef Roast. I recommend Chuck roast since it’s got enough fat to keep the beef from drying out, and it gets beautifully tender when slow cooked. You can use diced beef stew meat, just keep in mind it’ll cook a bit faster.
- Broth. I recommend beef bone broth for more protein & richer flavor. You can use water with 4-6 teaspoons of beef base, if it works with your dietary needs.
- Extras. Feel free to stir in a cup of frozen peas right before serving, or add extra vegetables while the stew slow cooks. Just don’t fill the slow cooker more than 3/4 full!
- Arrowroot. Not paleo? You can use cornstarch instead. It’s easier to work with, but is not paleo or whole30 approved.
- Make-Ahead Tips: Feel free to assemble this the night before and refrigerate the crock. You can then just pop the crock into the slow cooker and set it to cook. Also, you can make this skipping the browning step. I just love the flavor it imparts.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish, Soup, Stew
- Method: Slow Cooker
- Cuisine: American, Homestyle
Nutrition
- Serving Size:
- Calories: 277
- Sugar: 5.7 g
- Sodium: 576.9 mg
- Fat: 11.3 g
- Saturated Fat: 4.2 g
- Carbohydrates: 12.4 g
- Fiber: 2.4 g
- Protein: 32.4 g
- Cholesterol: 92.1 mg