Nutmeg Free Whole30 Crockpot Beef Stew

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

5.0

(4)

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!