This easy slow cooker beef stew is hearty, healthy, and quick to prepare. Your crock pot will do all of the work, making this soup perfect for a weeknight dinner or meal prep recipe. It’s paleo, Whole30, gluten-free, and super filling with the variety of vegetables and stew meat!
Whole30 Slow Cooker Beef Stew Ingredients
This beef stew recipe is so easy to prepare, and has such a short ingredient list for being so cozy and delicious. For this crock pot meal you’ll need beef stew meat, which you can purchase as such or just a chuck roast that can be cut up yourself. You’ll also need a few veggies, which are baby blonde potatoes, carrots, peas and an onion.
You’ll also need beef broth, a 6 oz can of tomato paste, parsley, coconut aminos, minced garlic, and arrowroot flour to thicken at the end, although that is an optional step! You can also add any extra veggies to this stew. My favorites are green beans and a can of drained diced tomatoes.
Many of these ingredients, like Whole30 beef broth, arrowroot, tomato paste and coconut aminos, are all able to be purchased at any major grocery store, or online for a discount from Thrive Market!
How to Make Slow Cooker Beef Stew
The slow cooker does all of the real work here with cooking this Whole30 stew. The only prep work needed is chopping the vegetables, and then just dumping everything into the slow cooker. You’ll add all of the ingredients except for the peas and arrowroot flour. Then, cover with the lid and cook on low for 6-7 hours, or on high for 3-4.
30 minutes prior to eating, stir the frozen peas into the slow cooker to mix in with the stew. If you’d like to thicken the soup, it’s at this time that you’ll want to add in the arrowroot flour. Do this by mixing the arrowroot in with a bit of water to dissolve, and then pour into the crock pot. I like to thicken it personally because it makes the liquid more like a silky gravy, which just screams comfy, cozy and hearty to me!
This recipe calls for baby blonde potatoes and frozen peas, but any potato variety will work. Baby blonde potatoes have more of a creamy, velvety taste which adds to the coziness of this beef stew, but it’s great with any other as well. For peas, if you don’t have frozen peas, you can use fresh peas or canned peas. Just mix them in right before eating as opposed to 30 minutes prior.
Other substitutions you can make is using chicken broth instead of beef if you have a hard time finding Whole30 or Paleo beef broths. You can also swap the beef stew meat for venison, and the arrowroot for tapioca flour.
Other Whole30 Slow Cooker Recipes You’ll Love:Print
- 1.5–2 pounds stew beef meat, roughly chopped into 1–1 1/2 inch cubes
- 1 lb baby blond potatoes, halved or quartered
- 1 lb carrots, peeled and roughly chopped in 1-inch pieces
- 1 yellow onion, diced
- 3 tbsp minced garlic
- 3 tbsp chopped fresh parsley
- 6 oz can tomato paste
- 1.5 tbsp coconut aminos
- 1 tsp salt
- 1 tsp pepper
- 2.5–3 cups beef broth (can substitute chicken broth)
- 1 cup frozen peas
- Optional: 2 tbsp arrowroot flour dissolved in 2 tbsp of water to thicken
- Optional: 1.5 cups chopped green beans
- Place in all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid.
- Cook on high for 3-4 hours, or on low for 6-7. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through.
- Add any additional salt to taste, and serve with additional chopped parsley if desired.
Keywords: beef stew, slow cooker soup, whole30 beef stew, paleo, gluten free, slow cooker beef stew
- Calories: 486
- Fat: 24.2 g
- Carbohydrates: 30 g
- Protein: 33.8 g
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