Stews are the perfect comfort food. They are flavorful and hearty and can be full of nutrition depending of the ingredients you choose. Also, they are a one-pot meal, which means less cleanup afterwards. For this particular recipe, I specified that the beef should be grass fed and organic. I made it paleo by taking out the potatoes (you could use sweet potatoes if you like,) and by replacing the wheat flour with tapioca starch, which is also optional.
I recommend that you add as many vegetables as you like to this stew, and even beans if you want! There are really no rules when it comes to slow cooker fun. Make sure you use high-quality ingredients and control the fat and salt content. Get ready for what is possibly the best crock pot beef stew ever!
- 2-2.5 lb beef stew meat, grass fed, organic , cut into cubes
- 2 cups mushrooms, sliced
- 1 yellow onion, large, diced
- 2 cups carrots, chopped, large
- 2 stalks celery, roughly chopped
- 3 cloves garlic, pressed or minced
- 2 sprigs rosemary, fresh whole
- ⅓ cup Italian parsley, fresh, minced
- 2 tsp black pepper
- 1 tsp Himalayan salt
- 2 bay leaves
- 2 Tbsp tapioca starch (optional)
- 3 Tbsp tomato paste
- 1 cup beef broth (may use reduced sodium)
- 1 cup water
- ½ cup red wine (or red wine vinegar)
- Cut beef into 1” pieces, trimming off extra fat and season with salt and pepper. Place in slow cooker.
- In a small bowl whisk tomato paste into beef broth. Pour over beef along with wine or wine vinegar.
- Add carrots, onion, celery, and mushrooms along with garlic and remaining seasonings.
- Give the ingredients a good stir, cover and cook on low for 4-6 hours or on high for 2-3 hours. It is done when the meat is cooked through and the vegetables are tender.