This Healthier Beef Slow Cooker Recipe is a very simple, low-carb, and gluten-free slow cooker stew with potatoes, carrots, turnips, parsnip, and herbs. This is defiantly one of my ultimate comfort foods, especially during the winter months. When it is so cold outside, I guess there is nothing better than a comforting bowl of stew, chili, or soup to warm up. I also love to make stew because of the smell it leaves in my home. It is so welcoming and delicious! Add loads of vegetables in here and use sodium-reduced beef stock.
1 onion, finely chopped
2 cups carrots
2 celery stalks, chopped
2 medium potatoes, cut into small pieces
2 parsnips, chopped
1/2 cup tomato paste
4 cups beef broth (or stock)
1 tsp thyme
1 Tbsp parsley
1 tsp oregano
3 dried bay leaves
1.3kg beef stew meat (cut into bite-sized pieces)
2 Tbsp extra virgin olive oil
2-3 cloves of garlic, minced
1 Tbsp fresh parsley, chopped
Salt & pepper
- Place the onions, carrots, celery, red potatoes, turnips, parsnip, tomato paste, beef broth, dried thyme, dried parsley, oregano, and dried bay leaves into a large slow cooker. Add the stew meat in a large bowl and season liberally with salt and pepper. Toss the meat until it is fully coated. Set the meat aside.
- Over a medium heat, heat the olive oil in a frying pan. Add the garlic and sauté for about 30 seconds or until fragrant is released.
- Add the meat and let the beef cook without stirring for a few minutes to allow the meat to brown on one side.
- Stir and repeat until all sides of the beef pieces are browned. Add the cooked beef to the slow cooker and stir to combine with the vegetables.
- Place the lid on the slow cooker and cook on high for five hours.
- After five hours, taste the stew and adjust the salt if needed. Garnish with fresh parsley.