Description

A rich, hearty, and compliant Whole30 beef stew made in a slow cooker. This easy, set-it-and-forget-it meal features tender chuck roast, sweet vegetables, and a deep, complex broth without added sugar or gluten.

Ingredients

Scale

2–3 pounds beef chuck roast, cut into 1-inch cubes
4 cups beef bone broth (low-sodium)
2 tablespoons tomato paste (100% tomatoes, no sugar)
2 tablespoons coconut aminos
4 large carrots, chopped into 1-inch chunks
2 large russet or Yukon Gold potatoes, cubed into 1-inch pieces
1 large yellow or white onion, chopped into large chunks
3 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
Sea salt and black pepper, to taste
1 tablespoon apple cider vinegar
Optional: 1 cup green beans (added in last hour)
Optional: 1 large parsnip, chopped

Instructions

Cut the beef chuck roast into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.
Peel and chop carrots and potatoes into 1-inch chunks. Chop onion and celery. Mince garlic.
Place beef cubes in the bottom of a 6-quart slow cooker.
Top with carrots, potatoes, onion, and celery.
Sprinkle garlic, thyme, and rosemary over the vegetables. Add bay leaves.
Pour in beef bone broth. Add tomato paste, coconut aminos, and apple cider vinegar.
Stir gently to combine. Ensure liquid comes about halfway up the vegetables.
Cover and cook on LOW for 8 hours (or HIGH for 4 hours if in a rush, though LOW yields better tenderness).
Check for tenderness; if needed, cook for another hour. Remove bay leaves.
Taste and adjust seasoning with salt or pepper. Serve hot.

Notes

For best flavor, sear the beef in a cast-iron skillet before adding to the slow cooker. If the stew is too watery, remove the lid for the last hour to reduce. Potatoes are not allowed on strict Whole30; substitute with turnips or parsnips if needed. Store in airtight containers for up to 5 days in the fridge or 3 months in the freezer.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6
Sodium: 600
Fat: 15
Saturated Fat: 5
Carbohydrates: 25
Fiber: 4
Protein: 30

Keywords: Whole30, slow cooker, beef stew, healthy dinner, gluten-free, dairy-free, comfort food, chuck roast, easy recipe