Healthy Slow Cooker Beef Stew
Cozy, delicious and rich, this gluten-free Healthy Slow Cooker Beef Stew is loaded with potatoes, carrots, and mushrooms alongside tender, melt in your mouth beef. It’s paleo friendly as well!
The slow cooker is such a life saver. I love how you can start a recipe when you have time and then let it go throughout the day while you do other things and by dinner time, you’ve got a delicious meal waiting for you.
Also try my other stew recipes such as: Instant Pot Beef Stew Recipe (Whole30 & Paleo), Turnip and Carrot Slow Cooker Beef Stew, Easy Instant Pot Chicken Stew and Healthier Slow Cooker Beef Stew Recipe.
While you can skip browning the meat in your pan, I really recommend this step. It only takes a couple of minutes and then the slow cooker does the rest of the work for you. When you brown the beef, it caramelizes the outside of the meat and give your stew a richer flavour once it’s done. Trust me on this one!
The best part about this healthy slow cooker beef stew is that there is enough that there is always leftovers and boy does this stew taste even better when it is reheated. You can even meal prep this so you get a warm cozy stew at work for lunch throughout the week.
Want more slow cooker recipes? Try my Easy Slow Cooker Carnitas Recipe, Easy Whole30 Pumpkin Chili Recipe, or my Slow Cooker Chicken and Sweet Potato.
How to Make this Healthy Slow Cooker Beef Stew
Ingredients
- Beef chuck roast — cut into 2-inch chunks.
- Kosher salt to taste
- Freshly ground black pepper to taste
- Gluten-free all-purpose flour — or arrow flour for Paleo and Whole30
- Extra-virgin olive oil
- White onion — chopped
- Garlic cloves — minced
- Tomato paste — this gives really helps build the layers of flavours
- Worcestershire Sauce — a small amount goes a long way in helping build flavour as well.
- Carrot — cut into 2-inch chunks.
- Yukon Gold potatoes — diced into 2-inch pieces.
- Low-sodium beef broth
- Bay leaves
- Peas — fresh or frozen works.
- Fresh chopped parsley — for garnish
Instructions
Prepare the Beef to Brown
- In a large bowl, pat beef dry with a paper towel. Season with salt, pepper and flour.
- Add olive oil in a skillet over medium-high heat.
- When the skillet is hot enough add the meat and sear on all sides until golden brown. It will take about 5-10 minutes. Transfer the meat to the slow cooker.
- In the same skillet, add onions and garlic and if necessary add a little bit more of olive oil. Cook for 2-3 minutes. Scrape the pan with a wooden spoon to get all browned meat bits. Add tomato paste and Worcestershire Sauce. Mix everything well.
Cook the Healthy Slow Cooker Beef Stew
- Transfer it to the slow cooker
- Add remaining ingredients (don’t add the fresh parsley) to the slow cooker. Give a good stir and season with salt and pepper to taste.
- Close the slow cooker and cook on high for 5 hours or on low for 8 hours.
- Remove the bay leaves, stir in the peas, and garnish with parsley before serving.
Tips and Notes for This Healthy Slow Cooker Beef Stew
- Did you know you could freeze tomato paste? I find that I always open a can of tomato paste and then it ends up in my fridge for a while and somethings end up going bad because the recipe doesn’t use the whole can. Freeze it and thaw it whenever you need some!
- It might be tempting to get stew beef for beef stew (I mean, it’s called stew meat), I really recommend you get chuck roast and then cutting it yourself so all your meat is similar in size and the same type of meat!
- Don’t be tempted to skip the bay leaf! The bay leaves add a lighter note to the healthy slow cooker beef stew and helps the other flavours shine. It’s a small step and a single ingredient but it does a lot.
- I find that the longer the stew simmers on low, the more tender the beef becomes. For melt in your mouth beef, I like to cook it on low for 8 hours.
- Avoid opening the slow cooker while your beef stew is still cooking. This releases the heat that was built up and it’ll take time to re-built all that lost heat and your beef stew might not turn out as great as intended.
- Everything is cut into 2 inch chunks so they can cook evenly in the slow cooker together. If you cut them into larger chunks or smaller chunks, you’ll have to adjust the cooking time.
- To make Paleo or Whole30 friendly use arrow flour.
Storing, Reheating, and Freezing Tips
- Store all leftovers in an airtight container inside of your fridge for up to 5 days.
- Leftovers can be quickly reheated in the microwave or you can reheat it by simmering it on the stovetop. Simmering it on the stovetop to reheat might make your beef stew thicker but I think that’s a great bonus side effect.
- You can freeze leftovers in freezer bags for up to 4 months. Be sure to thaw in the fridge beforehand and reheat on the stovetop or in the microwave.
Serving Ideas
Here are some great recipes to go with your healthy slow cooker beef stew!
- Creamy Mashed Potatoes Recipe
- Savory Mashed Sweet Potatoes
- Spicy Baked Sweet Potato Fries Recipe
- Easy Roasted Vegetables Recipe
Healthy Slow Cooker Beef Stew
Ingredients
- 2 lb. beef chuck roast - cut into 2-inch chunks.
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons gluten-free all-purpose flour - or arrow flour for Paleo and Whole30
- 2 tablespoons extra-virgin olive oil
- 1 cup white onion - chopped
- 4 garlic cloves - minced
- 1/3 cup tomato paste
- 1 tablespoon Worcestershire Sauce
- 1 cup carrot - cut into 2-inch chunks.
- 4 medium Yukon Gold potatoes - diced into 2-inch pieces.
- 1 3/4 cups low-sodium beef broth
- 2 bay leaves
- 1/2 cup peas
- Fresh chopped parsley - for garnish
Instructions
- In a large bowl, pat beef dry with a paper towel. Season with salt, pepper and flour.
- Add olive oil in a skillet over medium-high heat. When the skillet is hot enough add the meat and sear on all sides until golden brown. It will take about 5-10 minutes. Transfer the meat to the slow cooker.
- In the same skillet, add onions and garlic and if necessary add a little bit more of olive oil. Cook for 2-3 minutes. Scrape the pan with a wooden spoon to get all browned meat bits. Add tomato paste and Worcestershire Sauce. Mix everything well. Transfer it to the slow cooker.
- Add remaining ingredients (don’t add the fresh parsley) to the slow cooker. Give a good stir and season with salt and pepper to taste.
- Close the slow cooker and cook on high for 5 hours or on low for 8 hours.
- Remove the bay leaves, stir in the peas, and garnish with parsley before serving.
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
Yum yum!! I can only imagine how delicious your house smelled with this in the slow cooker for hours. Makes for a super happy winter!
This stew is my dream come true! I’ve made stew using a whole bottle of red wine a few years ago and there was just nothing like it! I’ll have to try this crock pot methodology and am SO game for the thick and hearty consistency. I have to give you a major pat on the back for your gorgeous photos…stew is hardly photogenic and you made it sooo mouth-watering!
I made this but left the crushed tomatoes out and used venison… also left celery and parsley out as husband doesn’t care for those. He said it was the best stew he’d ever eaten (I previously made a deer meat bourguignon and a regular ‘beef stew’ w/deer meat and he liked this recipe best). I don’t like/eat meat so I can’t personally comment.
Lisa, thanks for stopping by and leaving your feedback. Happy to hear your husband enjoyed this recipe. It’s our favourite stew recipe too 😉
I want to try this recipe this week, looks delicious! I’d prefer to not have to use a slow cooker, any tips on best ways to make this recipe without one? Thanks!
Sure. Here is how you can do. After you sear the meat and add all the ingredients to a large pot, bring to a boil. Reduce heat to medium-low; cover and simmer for 45-60 minutes.
Nutritional info?!?!?! I am so sick of recipes that do not include nutritional info – especially ones that are under titles of healthier recipes.
Soon it’ll be added on the recipe box. Thanks.
I haven’t not made this yet but wanted to ask what cut of beef was used for this recipe?
Thank you!
The cut of beef is from the large shoulder of a cow, which is called “chuck”.
Thanks for all the inspiring recipes, Olivia.
Would just like to point out that potatoes do not freeze well. They become ‘mealy’ when thawed. If I plan on making enough to freeze I omit the potatoes and serve it over mashed potatoes. Changes it up a little and freezes better. Shoulder or chuck roast is usually cheaper than ‘stew meat’ too! Good tip.