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!
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.
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Notes
For the best flavour and texture, I recommend you get chuck roast instead of stew meat.
Avoid opening the slow cooker to check on the stew. Opening the lid releases the heat that was built up and it’ll take time to re-built all that lost heat.
Make sure to cut the chuck roast into even pieces. If they are larger or smaller than 2-inch chunks, you'll have to adjust the timing.
To store: Store leftover beef stew in the fridge for up to 4 days in an airtight container.
To reheat: You can reheat the stew in the microwave or on the stovetop.
To freeze: Freeze leftover stew in a freezer-safe container for up to 3 months. Thaw overnight and reheat before enjoying.