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, to name a few. It’s easy to prepare, and the leftovers are perfect for lunch the next day, that is, if you can beat your family members to the punch and sneak bites before they eat it all! {Paleo}
When people talk about swimsuit bods or sweater bods, I confess, I’m over here wondering about stew bods. Like, the weather has cooled, there’s a nip to the wind, and I’m warming up my life with a bowl of stew. That’s what a stew bod means to me.
And, lately, I’ve been getting my stew on with this Slow Cooker Paleo Beef Stew. Honestly, it contains a few of my favorite words, which include slow + cooker next to each other in the same sentence and paleo + beef + stew.
So, basically, all the words of this recipe are some of my favorite words.
I may be finding neighbors’ shingles on my driveway (because I refuse to believe that my own roof could be evenly slightly aging), but I will LEAN INTO this autumn business if it means I’m chowing down on a hearty beef stew prepared in a slow cooker. Because when the slow cooker does all the work, everyone in my house is happy. Our stew bods are in fine form, our bellies are full, and our tastebuds are satisfied.
Except, in or house if you want any of this delicious for leftovers, you have to get there before K-Hubs. Because he beats me to the bite EVERY STINKING TIME. Apparently, we are to know the leftovers for lunch are just that good.
So, let’s make a batch and find out for ourselves!
SLOW COOKER PALEO BEEF STEW INGREDIENTS:
Below are ingredients for Slow Cooker Paleo Beef Stew.
- Stew meat. One to 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.
- Coconut aminos and red wine vinegar. These just up the ante on the flavor front. I go a little bit crazy with the coconut aminos.
- Cauliflower, carrots, tomatoes, and garlic. Amounts are approximations.
- 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. Some people love a lot of oregano and thyme in their stew, while others prefer less. You do you.
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 minutes, or until the onions are translucent and the meat has cooked through.
- While the meat and onions are sautéing, pour the beef broth, coconut aminos, and red wine vinegar into a slow cooker. Transfer the meat and onions from the sauté pan to the slow cooker and add the cauliflower, carrots, tomatoes, garlic, oregano, thyme, and bay leaves.
- Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
BEST PRACTICES:
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 pay attention to how much coconut aminos, red wine vinegar, oregano, and thyme you add. These ingredients will have the largest impact on the overall flavor. Start out with small quantities and add to taste.
- In place of grape tomatoes, you can dice 1-2 regular (or Roma) tomatoes and throw those into the stew.
If you are ready to perfect your soups ‘n stew bod like I am, then you might also enjoy:
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
Ingredients
- 2 pounds stew meat, cut into cubes
- 3 tablespoons coconut oil (or enough to coat the bottom of the sauté pan)
- 2 white onions, cut into wedges
- 3 cups beef broth
- 2 tablespoons coconut aminos
- 1 tablespoon red wine vinegar
- 4 cups cauliflower florets
- 3 cups carrots, chopped
- 1 pint grape tomatoes, halved
- 3–4 cloves garlic, pressed
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 bay leaves
- 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 minutes, or until the onions are translucent and the meat has cooked through.
- While the meat and onions are sautéing, pour the beef broth, coconut aminos, and red wine vinegar into a slow cooker. Transfer the meat and onions from the sauté pan to the slow cooker and add the cauliflower, carrots, tomatoes, garlic, oregano, thyme, and bay leaves.
- Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
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