Slow Cooker Paleo Beef Stew
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Slow Cooker Paleo Beef Stew is a rich, savory gluten-free dinner recipe flavored with onions, thyme, bay leaves, coconut aminos, and red wine vinegar. It’s easy to prepare, and the leftovers are perfect for the next day, that is, if you can beat your family members to the punch and sneak bites before they eat it all! {Paleo}
Oops, Spiriteds, I did it again. I named a recipe using a lot of words. But here’s the thing, Slow Cooker Paleo Beef Stew is worth all the words and more. It is a delicious excuse to eat a hearty meal complete with vegetables and then slurp our way through savory leftovers.
And whether you love vegetables or not, this Slow Cooker Paleo Beef Stew is a great way to enjoy them. Even the tomato, which is technically a fruit, complements the onion, garlic, carrots, and cauliflower. We’re talking big flavor without a lot of work.
Speaking of which, do yourself a favor and sauté the stew meat before you add it to the slow cooker. Same for the onion and garlic. This process deepens the flavors and tenderizes the ingredients. It also serves another purpose by removing some of the residue that forms at the top of soups and stews.
To keep this soup paleo, we rely on cauliflower to provide that starchy, potato-y flavor. If you don’t have to be strictly paleo, then you could add potatoes to the soup or serve it over a bed of rice. If you do need a strictly paleo recipe, then you’ll likely find this filling as it is.
Spiriteds, grab your slow cooker, some stew meat, and herbs, and let’s sip and savor our way through Slow Cooker Paleo Beef Stew!
Slow Cooker Paleo Beef Stew Ingredients
Below are ingredients for Slow Cooker Paleo Beef Stew.
- Stew meat. Two pounds of stew meat, cut into cubes, will work perfectly.
- Coconut oil. I say about 3 tablespoons, but, really, it’s however much is needed to coat the pan you’re working with.
- Onions. I cut them into wedges. They cook down to a smaller size, so it’s nice to work with larger wedge sizes to start with.
- Beef broth. If you find paleo-friendly beef broth at the store, then go for it! And if not, you can make your own beef broth. Homemade Vegetable Broth will also work, as will straight-up water (which is how my mother-in-law used to make her delicious soups and stews).
- Coconut aminos and red wine vinegar. These just up the ante on the flavor front. For the record, I go a little bit crazy with the coconut aminos.
- Carrots, garlic, tomatoes, and cauliflower. I add the carrots, garlic, and tomatoes at the start of the cook time. Then I add the cauliflower with about an hour or so left so it is less likely to turn mushy.
- Oregano, thyme, and bay leaves. These ingredients top off the flavor. I will say, add the spices in small amounts, and work you way up to however much you desire.
How to make Slow Cooker Paleo Beef Stew
Don’t let the longer-than-usual ingredient list alarm you. This slow cooker stew is super-easy to throw together.
- In a large sauté pan, melt the coconut oil and add the stew meat and onion wedges. Sauté for about 5-10 minutes, or until the onions and garlic are translucent and the meat has cooked through.
- To a slow cooker add the beef broth, coconut aminos, and red wine vinegar, followed by the bay leaves, oregano, thyme, and carrots. Next transfer the meat, onions, and garlic from the sauté pan to the slow cooker and stir everything together. Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- When approximately 2 hours remain, stir in the grape tomatoes. When 1 hour remains, add the cauliflower florets.
- Refrigerate leftovers for up to one week.
Recipe tips and tricks
There are lots of ways to adjust the flavor of you beef stew. Below are a few of my favorites.
- Sauté the beef and onions before adding them to the slow cooker. This not only deepens the flavor but also prevents a layer of film from forming at the top of the slow cooker as the stew cooks.
- If you want to adjust the flavor, then start out with small quantities and add more to taste. This is especially true for the coconut aminos, red wine vinegar, oregano, and thyme.
- In place of grape tomatoes, you can dice 1-2 regular (or Roma) tomatoes and instead of adding them with two hours to go, wait and throw them in with the cauliflower when one hour of cook time remains.
- For crunchier veggies, add them closer to the end of the cook time, and for super-soft veggies, add them earlier in the cooking process.
More soups and stews!
If you’re in the mood for more hearty soups and stews, then feast your eyes on these savory delights!
Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️
Slow Cooker Paleo Beef Stew
This Slow Cooker Paleo Beef Stew is flavored with coconut aminos, red wine vinegar, onions, and garlic. To keep it paleo, the recipe calls for cauliflower, carrots, and fresh tomatoes. It’s a mouthwatering, savory healthy comfort food recipe! {Paleo}
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soups and Stews
- Method: Slow Cooker
- Diet: Gluten Free
Ingredients
- Coconut oil (enough to coat the bottom of the sauté pan)
- 2 pounds stew meat, cut into cubes
- 2 white onions, cut into wedges
- 4 cloves garlic, pressed
- 3 cups beef broth
- 2 tablespoons coconut aminos
- 1 tablespoon red wine vinegar
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 3 cups carrots, chopped
- 4 cups cauliflower florets
- 1 pint grape tomatoes, halved
- Sea salt and coarse black pepper, to taste
Instructions
- In a large sauté pan, melt the coconut oil and add the stew meat and onion wedges. Sauté for about 5-10 minutes, or until the onions and garlic are translucent and the meat has cooked through.
- To a slow cooker add the beef broth, coconut aminos, and red wine vinegar, followed by the bay leaves, oregano, thyme, and carrots. Next transfer the meat, onions, and garlic from the sauté pan to the slow cooker and stir everything together. Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- When approximately 2 hours remain, stir in the grape tomatoes. When 1 hour remains, add the cauliflower florets.
- Refrigerate leftovers for up to one week.
Notes
- Sauté the beef and onions before adding them to the slow cooker. This not only deepens the flavor but also prevents a layer of film from forming at the top of the slow cooker as the stew cooks.
- If you want to adjust the flavor, then start out with small quantities and add more to taste. This is especially true for the coconut aminos, red wine vinegar, oregano, and thyme.
- In place of grape tomatoes, you can dice 1-2 regular (or Roma) tomatoes and instead of adding them with two hours to go, wait and throw them in with the cauliflower when one hour of cook time remains.
- For crunchier veggies, add them closer to the end of the cook time, and for super-soft veggies, add them earlier in the cooking process.
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