The Best Ever Slow Cooker Beef Stew

Learn two flavour secrets for best ever slow cooker beef stew

I know there are lots that claim to be the best. But seriously, this is the BEST!

For real.

There are two flavour secrets to this stew that make it the best. I make it at least a few times in the winter I love it that much. Comfort food at its best. I like to make it in my trusty slow cooker. It takes about 10 mins of prep and then 6-8 hours of hands off cooking time.

I take it the extra mile at the end by adding some gluten free garlic herb dumplings on top. They cook up as soft cloud like dumplings and soak up all that slow cooked flavour.

Delish!

making slow cooker beef stew
Flavour Secret #1: Brown the meat before slow cooking for added flavour.
Slow cooker beef stew recipe with two flavour secrets
Flavour Secret #2: Add some apple or grape juice (or better yet pomegranate molasses) to the stew while it cooks. The natural sweetness of the fruit will make the savour flavours in the beef do a little dance on your tastebuds!

Best Ever Slow Cooker Beef Stew

A savoury and flavourful slow cooker beef stew that cooks up with very little hands on work at all. Note the 2 flavour secrets, noted below, that really do make this the best! 
Prep Time10 mins
Hands off Cook Time6 hrs
Total Time10 mins
Course: Main Course
Keyword: keto, Paleo, Whole30

Ingredients

Ingredients:

  • 1 turnip
  • 1 sweet potato (for Keto Friendly use an extra turnip or parsnip instead)
  • 2 medium carrots
  • 3 celery stalks
  • 1 large onion
  • 3 cloves garlic
  • 1 inch ginger
  • 2 bay leaves
  • 1 jalapeño
  • 1 tsp cumin powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp chilli powder
  • 2 tsp dried rosemary or thyme
  • 1/2 cup arrowroot flour (or tapioca flour)
  • 2 lbs chuck beef – cut into 1 inch cube
  • 2 tbsp olive oil
  • 8 cups stock or bone broth (chicken or beef)
  • 1 cup apple or grape juice no sugar added*
  • Chives for garnish

Instructions

  • Wash, peel and dice all the veggies (sweet potato, carrots, celery, onion, garlic, ginger, jalapeño. 
  • Place all the ingredients in the slow cooker. Add the spices: bay leaf, cumin, salt, pepper, chilli powder, rosemary. 
  • In a separate bowl, sprinkle the arrowroot flour over the beef pieces. Mix well to coat.
  •  In a large frying pan heat the oil and add the coated beef. Stir fry to brown the outside. Don’t worry about cooking it through, that’s the slow cooker’s job, just get a nice golden colour on the outside. (This is flavour secret number 1).
  • Add browned beef to the slow cooker. Deglaze the frying pan with a cup of stock to scrape up all those flavourful brown bits. Add to the slow cooker. 
  • Add the rest of the stock to the slow cooker. Add the apple juice* (flavour secret number 2 – use some sort of fruit juice to add some natural sweetness to the stew). 
  • Cover and cook on low (250*C) for 8 hours (or high for 4-5 hours), checking occasionally to give it a stir and make sure the liquid level remains above the other ingredients. If you need to top up the liquid add stock or just plain water.
  • Once done, you can add dumplings on top before serving (see recipe link below). Sprinkle with some chopped chives before serving.

Notes

*Alternative to fruit juice is pomegranate molasses – this tastes even better if you can find it. Just replace the amount of juice with 1/2 cup pomegranate molasses. You may need to add a bit more liquid during the cooking time. Just keep an eye on the liquid level and make sure it is never below the other ingredients.
Serve with some gluten free herb and garlic dumplings (leave this out if you want to make this Whole30 compliant)

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