Savory Beef & Vegetable Stew
A steaming pot of beef stew on a cold day is like stepping back in time to grandma’s kitchen. And unlike grandma, you don’t have to spend all day bent over the stove with this simple slow-cooker recipe. This Savory Beef & Vegetable Stew is an easy set it and forget it dish that is also Whole30, Paleo, and Gluten-Free. Hearty and packed with veggies, adding Kettle & Fire Reduced Sodium Beef Bone Broth levels-up the recipe by adding a dash of amino acids that help reduce inflammation and boost immunity. So pull out the crock pot and treat yourself to a big, beneficial bowl!
Savory Beef & Vegetable Stew
Course Soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 486 kcal
Ingredients
- 2 lbs stew beef meat chopped into 1–1 1/2 inch cubes
- 1 lb baby potatoes halved or quartered
- 1 lb carrots peeled and chopped in 1-inch pieces
- 1 yellow onion diced
- 3 tbsp minced garlic
- 3 tbsp chopped fresh parsley
- 6 oz canned tomato paste
- 1.5 tbsp coconut aminos
- 1 tsp salt
- 1 tsp pepper
- 3 cups Kettle & Fire Reduced Sodium Beef Bone Broth
- 1 cup frozen peas
- 2 tbsp arrowroot flour dissolved in 2 tbsp of water to thicken optional
- 1 1/2 cup chopped green beans optional
Instructions
- Place all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid.
- Cook on high for 3-4 hours, or on low for 6-7 hours. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through.
- Add any additional salt to taste, and serve with additional chopped parsley if desired.
