When the weather is chilly, there is nothing quite like a batch of beef stew to help make you feel all warm and toasty!
Fall and winter are the perfect time to whip up a batch of homemade beef stew. And if you like things that are easy and fuss free, this slow cooker recipe is the perfect quick prep meal to make! It is hearty, tasty and will warm you to your toes too! Classic comfort food at it’s finest. I actually really like to use a little less broth because I like my stew thick and really hearty! It sticks to the ribs, and I like it that way!
This recipe is both gluten and grain free, although the potatoes prevent it from being paleo friendly. If you eat Paleo, you can substitute cauliflower for the potatoes.
Slow Cooker Beef Stew
- 2 lb beef stew meat
- 2 cups homemade or organic beef stock
- 2-3 tbsp arrowroot or tapioca flour
- ½ tsp Himalayan or Celtic sea salt
- ½ tsp black pepper
- ⅛ tsp rosemary
- 2 cloves garlic finely minced
- 1 tsp coconut aminos or soy sauce
- 1 small onion chopped
- 3 russet potatoes diced
- 4 carrots sliced
Spray the crock of your slow cooker with olive oil.
Add the meat to the crock.
Add the arrowroot/tapioca, salt, pepper and rosemary.
Add remaining ingredients.
Cook on low for 8 hours or high for 5-6.