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Slow Cooker Whole30 Beef Stew

Savory Slow Cooker Whole30 Beef Stew for Ultimate Comfort

A cozy and nutrient-rich Slow Cooker Whole30 Beef Stew that swaps out heavy potatoes for sweet butternut squash.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 medium Sweet Onion can substitute with yellow onion or shallots
  • 3 medium Carrots use parsnips for a different flavor profile
  • 2 stalks Celery no substitutes needed
  • 2 pounds Chuck Roast a well-marbled piece is best; avoid pre-cut stew meat
  • 2 tablespoons Cornstarch or Arrowroot Powder gluten-free alternative is arrowroot
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 4 cloves Garlic fresh minced garlic is recommended
  • 4 cups Beef Broth use homemade or low-sodium varieties for less salt
  • 1 can Crushed Tomatoes fire-roasted varieties enhance flavor
  • 2 teaspoons Italian Seasoning can substitute with a mix of oregano and basil
  • 1 teaspoon Kosher Salt adjust to taste; use sea salt as an alternative
  • 1 teaspoon Ground Pepper freshly ground offers the best flavor
  • 1 tablespoon Fresh Thyme substitute with dried thyme (1 tsp), but fresh is preferred
  • 1 leaf Bay Leaf remove before serving
  • 3 cups Butternut Squash sweet potatoes can be used as an alternative

Equipment

  • Slow Cooker
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Slow Cooker Whole30 Beef Stew
  1. Prepare the vegetables by layering sweet onion, carrots, and celery at the bottom of your slow cooker.
  2. Coat the beef by tossing chunks of chuck roast with cornstarch or arrowroot powder until evenly coated.
  3. Brown the beef in a skillet with olive oil for about 3-4 minutes per side until golden-brown.
  4. Add minced garlic to the skillet and sauté for 1-2 minutes. Then deglaze with beef broth.
  5. Combine crushed tomatoes, Italian seasoning, kosher salt, and ground pepper into the slow cooker.
  6. Add fresh thyme and bay leaf on top, then gently fold in cubed butternut squash.
  7. Slow cook on low for about 6-8 hours until the beef is tender.
  8. Taste for seasoning and remove the bay leaf before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

This stew is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 2 months.

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