Slow Cooker Beef and Vegetable Stew
Tender chunks of beef are slow cooked with hearty root vegetables in a rich herb-infused broth that develops incredible depth of flavor throughout the day. This set-it-and-forget-it Whole30 stew is the ultimate comfort food that requires minimal hands-on time.
A deeply flavorful Whole30 beef stew slow-cooked all day with root vegetables in a rich herb broth.
Nutrition per serving
Ingredients
Protein
Produce
Liquid
Herbs
Instructions
Sear the Beef
Season the beef chunks generously on all sides with sea salt and black pepper. Heat a large skillet over high heat with a thin layer of avocado oil until smoking hot. Working in batches so you do not overcrowd the pan, sear the beef for 2 minutes per side until a deep brown crust forms on all sides. Transfer the seared beef to your slow cooker.
Add Vegetables and Liquid
Add the carrot and parsnip chunks to the slow cooker on top of and around the seared beef. Pour the beef broth and the diced tomatoes with their juices over everything. Scatter the fresh thyme leaves over the top and add any additional aromatics you desire such as bay leaves or garlic cloves.
Slow Cook
Place the lid on the slow cooker and cook on LOW heat for 8 hours or on HIGH heat for 4 to 5 hours. The stew is ready when the beef is completely fork-tender and falls apart easily when pressed with a spoon. Resist the urge to lift the lid during cooking as this releases heat and extends the cooking time significantly.
Finish and Serve
Once the cooking time is complete, remove the bay leaves if you used them. Taste the broth and adjust the seasoning with additional sea salt and pepper. For a thicker stew, use the back of a spoon to mash a few of the parsnip chunks into the broth which will naturally thicken the liquid. Serve hot in deep bowls.
Substitutions
Common mistakes
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