Eosinophilic Esophagitis Friendly Whole30 Crockpot Beef Stew

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

5.0

(4)

Eosinophilic Esophagitis Friendly Whole30 Crockpot Beef Stew

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!