Whole30 Crockpot Beef Stew
Total time8 hr 25 min
Prep time25 min
Cook time8 hr
5.0(4)
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 lb baby potatoes, halved
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tsp smoked paprika
- 2 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season all over with the salt and black pepper.
- 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 a deep brown crust forms. Transfer the seared beef to the slow cooker insert.
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