This stick-to-your-ribs stew is ideal for chilly weather. Beef, carrots, potatoes, mushrooms and bone broth come together in cozy harmony. The slow cooker does the work for you here, ensuring the end result is an immensely flavorful meal. What’s better on a cold day than savory scents wafting from the kitchen while you’re happily engaged elsewhere? That’s the magic of the slow cooker (almost as if Mom is in your kitchen!)
Paleo Slow Cooker Beef Stew
- 1-1/2 lbs. beef chuck steak chopped into 1-inch cubes
- 4 large carrots chopped
- 2 lbs. small Yukon Gold potatoes
- 3 garlic cloves minced
- 1 lb. crimini mushrooms chopped
- 1 Tbsp. olive oil
- 3 cups grass-fed beef bone broth
- 2 Tbsp. coconut aminos
- 2 Tbsp. tomato paste
- 1 tsp. oregano
- 2 tsp. thyme
- 2 tsp. paprika
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Fresh parsley for garnish
In large pan, heat olive oil on medium and brown steak cubes on all sides.
Add all ingredients to slow cooker and stir to combine.
Cook on low for 8 hours.