Low FODMAP Crockpot Beef Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

Tender cubes of beef chuck simmer low and slow with hearty Yukon Gold potatoes, sweet carrots, and celery until everything turns fork-tender and deeply flavorful. A rich base of tomato paste, dry red wine, and beef broth gets deglazed right in the pan to capture every browned bit, then melds together over hours in the slow cooker with fresh thyme and a bay leaf for that classic, deeply savory stew flavor. The beef gets seared first for a serious layer of caramelized color before it settles into the pot to become fall-apart tender. A final splash of Worcestershire sauce rounds out the broth with a rich, savory depth, and a scatter of fresh parsley brightens the whole bowl right before serving. It's a comforting, ladle-into-a-bowl kind of dinner that works well for a Low FODMAP table, packed with the kind of slow-cooked flavor that tastes like it took all day — because it did.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
See all
½ tsp black pepper
2 tbsp all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
2 tbsp olive oil
1 medium yellow onion, cut into 1-inch pieces
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/3 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
2 sprigs fresh thyme
1 bay leaf
1 cup frozen peas, thawed
Ingredient note
A serving of up to about 1/3 cup of frozen peas is low in FODMAPs. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid frozen peas, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then toss them in a large bowl with the flour, salt, and black pepper until evenly coated.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to the slow cooker insert.

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