There’s nothing quite like a bowl of rich, hearty beef stew to warm you from the inside out. This slow cooker recipe delivers fall-apart tender beef and a deeply savory broth with minimal effort. It’s the perfect set-it-and-forget-it meal that tastes like you’ve been simmering it all day. Pair it with creamy cauliflower mash for the ultimate low-carb comfort food experience!
Ingredients
• 5 tablespoons avocado oil
• 1 medium onion, cut into ¾-inch wedges
• 2 celery stalks, sliced ¾-inch thick
• 1 leek, trimmed and sliced ¾-inch thick
• 2¾ pounds / 1.25 kg boneless beef chuck roast, cut into 1-inch cubes
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ⅔ cup / 160 ml beef broth
• 1½ cups / 225 g frozen cut green beans
Instructions
1. Grease the inside of your slow cooker stoneware with 1 tablespoon of avocado oil. Add the prepared onion, celery, and leek, spreading them evenly on the bottom.
2. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Working in batches, sear half of the beef cubes until browned on all sides, about 4-6 minutes. Transfer the browned beef to the slow cooker. Repeat with the remaining 2 tablespoons of oil and the rest of the beef.
3. To the slow cooker, add the tomato paste, bay leaf, thyme, salt, pepper, and beef broth. Stir gently to combine. Cover and cook on the LOW setting for 6 to 8 hours, or until the beef is fork-tender.
4. Once the beef is tender, remove and discard the bay leaf. Stir in the frozen green beans. Cover again and cook on the HIGH setting for an additional 30 to 60 minutes, or until the green beans are heated through and tender.
Nutritional Information
• PER SERVING: 616 CALORIES ★ FAT: 47 G (69%) ★ NET CARBS 7 G (4%) ★ PROTEIN 41 G (27%)
Pro Tips
• Don’t skip the sear! Browning the beef in a skillet before adding it to the slow cooker creates a deep, rich flavor base that you can’t get otherwise.
• For a thicker gravy, create a slurry by whisking 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water. Stir it into the stew during the last 30 minutes of cooking on HIGH.
• Tomato paste in a tube is a game-changer. It prevents waste and stays fresh in the refrigerator for over a month, making it perfect for recipes that only call for a few tablespoons.
• This stew freezes beautifully. Let it cool completely, then store it in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ
Q: What is the best beef for this slow cooker stew
A: This recipe calls for boneless beef chuck roast cut into 1-inch cubes. This cut is ideal for slow cooking as it becomes incredibly tender and flavorful over a long cooking time.
Q: Do I have to brown the beef before slow cooking it
A: Yes, it is a crucial step. Searing the beef in a skillet before adding it to the slow cooker creates a deep, rich flavor base that you can’t achieve otherwise.
Q: How can I make the stew gravy thicker
A: To thicken the gravy, whisk 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking on the HIGH setting.
Q: Can I freeze this beef stew
A: Yes, this stew freezes beautifully. Let it cool completely, then store it in airtight, freezer-safe containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
