Slow Cooker Whole30 Beef Stew
A hearty and flavorful beef stew perfect for a Whole30 diet, cooked effortlessly in the slow cooker with tender meat and vegetables.
Ingredients
Vegetables
- 1 medium sweet onion (diced to 1”)
- 2 medium carrots (peeled and sliced into ½” coins)
- 2 stalks celery (sliced into ½” coins)
Meat
- 2 lb chuck roast (large fat deposits trimmed, cut into 2” cubes)
Thickening agent
- 2 tbsp cornstarch or arrowroot powder
Cooking fats and liquids
- 2 tbsp olive oil
- 1 clove garlic (minced)
- 1 cup beef broth
- 28 oz can crushed tomatoes (fire roasted if available)
Seasonings
- 1 tsp italian seasoning
- 1.5 tsp kosher salt
- 1 tsp ground pepper
Herbs
- 2 sprigs fresh thyme
Squash
- ½ medium butternut squash (peeled and cubed (2 cups))
Instructions
- Layer the onion, carrot, and celery in the slow cooker.
- Toss beef cubes with cornstarch, then brown in hot skillet until crusted, about 3-4 minutes per batch. Transfer to slow cooker.
- Sauté garlic in skillet, deglaze with beef broth, then pour over beef in slow cooker.
- Add tomatoes, seasonings, thyme, bay leaf, and layer squash on top. Cook on LOW 6-8 hours.
- Stir the stew, check tenderness, and adjust seasoning. Serve hot.
Notes
For best flavor, brown the beef well and use fire-roasted tomatoes if available.