This Simple Beef Stew recipe is made with stew meat, mixed veggies, onions and garlic, broth, and herbs of your choosing! Prepared in the slow cooker, this paleo stew recipe is a “set it and forget it” kind of meal. It’s the perfect comfort food dinner recipe the whole family will enjoy! {Paleo}
Friends, it’s officially autumn, which means I’m layered up in sweatshirts, heavy socks, and various bathrobes throughout the day. It also means I’m slow cooking everything I can get my hands on. Warm, comforting stews are my jam during cold midwestern months. And this Simple Beef Stew is just the ticket for an easy, healthy comfort food recipe.
In spite of how simple the ingredient list is, the overall flavor is hearty, savory, and satisfying. Recipes don’t need to be complicated to boast a toothsome taste. Add your favorite veggies to your own Simple Beef Stew (whatever you have on hand will likely work well), pick a broth (suggestions in the next section and in the recipe card), and throw in some herbs. When we say Simple Beef Stew, we mean it. I added fresh thyme, fresh sage leaves, and bay leaves. But you could just as easily add other herbs you have on hand. Sea salt and pepper will carry the weight if you want them to. Lastly, I chose to roast my grape tomatoes prior to adding them to the slow cooker. This is entirely optional. Do what works for you.
If I were to describe this recipe in one phrase, I’d call it “old school.” This Simple Beef Stew is uncomplicated, unassuming, and utterly delicious. The girls declared, “It tastes just like Grandma’s, Mom!” And since my MIL is a FABULOUS cook, that is, perhaps, one of my all time favorite recipe reviews. We inhaled every last drop within 24 hours. Because that’s how our family rolls. If you’re rolling the same way as we are, then grab your slow cooker and let’s get going!
Simple Beef Stew ingredients
Here are the ingredients to make your own Simple Beef Stew!
- Stew meat. One pound. Add more, if desired.
- Coconut oil. Divided. You’ll use coconut oil to sauté the stew meat and onion and garlic prior to slow cooking the stew.
- Fresh onion and garlic. Sauté these prior to slow cooking for a rich, hearty flavor.
- Broth. Homemade Vegetable Broth or Homemade Beef Broth.
- Veggies. Carrots, cauliflower, tomatoes, and any other vegetables you want to include.
- Bay leaves, fresh thyme sprigs, garlic salt, and onion salt. These are optional and to taste.
- Sea salt and pepper. To taste.
How to make Simple Beef Stew
Below are the steps to prepare Simple Beef Stew!
- In a skillet, combine the stew meat and two tablespoons coconut oil. Sauté the stew meat for about 3-5 minutes, or until lightly browned. Then, using a slotted spoon, transfer the stew meat to the slow cooker.
- In the same skillet, add the pressed garlic and sliced onions. Sauté for 2-3 minutes, or until the onions are translucent and the garlic is browned but not burned. Transfer onions and garlic to the slow cooker and add the broth, vegetables, bay leaves, fresh herbs, garlic salt, and onion salt. Add sea salt and pepper, if desired.
- Cook on LOW for 10 hours. Let cool and serve.
- Refrigerate leftovers for about 3-4 days.
More hearty meals for dinner!
If you’re scouring the internet for more hearty, healthy stews, then you’ll like these!
- Dairy-Free Scallop Chowder
- Paleo White Chicken Chili
- Easy Chicken and Sausage Gumbo
- Paleo Rustic Chicken Stew
Take care, Spiriteds. I hope you are well, and I’m glad you’re here. ❤️
Simple Beef Stew
This Simple Beef Stew recipe is made with stew meat, mixed veggies, onions and garlic, broth, and herbs of your choosing! Prepared in the slow cooker, this paleo stew recipe is a “set it and forget it” kind of meal. It’s the perfect comfort food dinner recipe the whole family will enjoy! {Paleo}
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soups and Stews
- Method: Slow Cooker
- Diet: Gluten Free
Ingredients
- 3 cups Homemade Vegetable Broth or Homemade Beef Broth
- 2 cups carrots (I used baby carrots and left them whole)
- 2 cups cauliflower florets
- 2 bay leaves, optional
- Fresh thyme sprigs
- 1/4 cup coconut oil, divided in half
- Sea salt (as desired, for sautéing stew meat and garlic and onions)
- 1 pound stew meat
- 1 onion, sliced or diced (any color)
- 2 cloves garlic, pressed
- 1/2 teaspoon EACH garlic salt and onion salt, optional
- Sea salt and pepper, to taste
Roasted tomatoes
- 1 pint roasted grape tomatoes, halved
- Olive oil
- Sea salt
- Black pepper
Instructions
- Set oven to 425 degrees. Line a baking sheet with parchment. Set aside.
- Set slow cooker to 10 hours. Add the broth, carrots, cauliflower, bay leaves, and thyme sprigs. Cover.
- In a skillet, combine the stew meat and two tablespoons coconut oil. Sprinkle with sea salt, if desired. Sauté the stew meat for about 3-5 minutes, or until lightly browned. Then, using a slotted spoon, transfer the stew meat to the slow cooker. In the same skillet, add the remaining two tablespoons of coconut oil, pressed garlic, and sliced onions. Sprinkle with additional sea salt, if desired. Sauté for 2-3 minutes, or until the onions are translucent and the garlic is browned but not burned. Transfer onions and garlic to the slow cooker. Add garlic salt and onion salt to slow cooker, if desired.
- Combine tomatoes, olive oil, a sprinkle of sea salt, and a dash of black pepper in a medium mixing bowl. Stir ingredients together. Spread evenly on the parchment-lined baking sheet. Roast in the oven for 30 minutes, rotating baking sheet once when approximately 15 minutes are left. Transfer roasted tomatoes to the slow cooker when roasting is complete.
- When the stew is done, remove lid to let cool enough to serve.
- Refrigerate leftovers for about 3-4 days.
Notes
- For best results, cook on a LOW setting. This helps ensure the stew meat remains tender and juicy.
- When transferring the stew meat and onion sand garlic from the skillet to the slow cooker, it’s entirely up to you how much of the coconut oil you want to transfer, too. The more coconut oil from the pan transferred to the slow cooker, the stronger and more intense the stew flavor.
- Tomatoes: add them as is to the slow cooker OR for a more flavorful stew, stir them in a bowl with a little olive oil and sea salt. Transfer them to a parchment lined baking sheet and roast for 30 minutes at 425 degrees. Because the roasting process will soften the tomatoes, consider adding roasted tomatoes to the slow cooker later in the process, perhaps with just a few hours cooking time left.
- If you don’t plan to roast your tomatoes, then leave them whole and throw them in the slow cooker alongside the other vegetables.
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