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
Scale
- 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.