Crock-pot Beef Stew, Paleo Friendly

This Crock-pot Beef Stew comes together in less than 10 minutes! Plus, you only need 6 main ingredients which really keeps it simple! The few minutes of prep in the morning are SOOOO worth it! This is one of our favorite slow-cooker recipes! For that reason, it’s a regular on the menu during the winter months and it’s really great to put in a thermos for lunch the next day. Serve with crusty french bread for a hearty weeknight dinner.

What You’ll Need for Crock-Pot Beef Stew:

Beef

You can add more or less meat depending on how meaty you like your stew, I usually buy my stew beef at Aldi, they seem to package a lot of 1 ½ pound packages which I think is a good meat to veggie ratio. It should be noted, when you’re buying stew beef that cheaper is actually better! The reason for this is the cooking time. When beef is cooked long and slow it breaks down the connective tissue that would normally make it a tough cut of meat. Chuck is the best choice for slow-cooker recipes and also the most inexpensive! If you can’t find pre-cut stew beef you can always buy a chuck roast and cut it yourself.

Carrots

Next, I like to use baby carrots, mostly because they’re washed, perfect sized and ready to use! Additionally, they’re usually sweeter than the large carrots. (especially organic brands)

Tomatoes

I also use the tetra-pack diced tomatoes (boxed). I think they’re much tastier than canned (and healthier). In case you’re interested, I stopped buying canned tomatoes after reading this article Lastly, about 10 minutes before serving I add a bag of frozen peas to the stew, it adds flavor and color and really finishes up the dish.

Potatoes

Let’s talk potatoes, I like to use red potatoes in my Crock-pot Beef Stew but any variety will work. All-purpose white potatoes are also good in soups and stews. In general, I don’t peel potatoes when adding them to recipes. Reason being… that’s where all the good stuff is! Not only is the skin full of flavor but they’re also vitamin and nutrient rich.

Peas

Last but not least, add frozen peas at the end, after the stew has cooked all day. I add a cup of peas about 10 minutes before serving, that way the peas stay bright green. However, that’s just my personal preference.

Crock-Pot Beef Stew

Serves 6, Prep Time: 10 minutes, Cook Time: 8 hours

1-2 lbs. Stew Beef, pre-cut into chunks

1 large onion, diced

2 large potatoes, cut into 1 ” chunks

2 cups baby Carrots

1 tbsp. vinegar

2 tbsp. sugar

1 box/can diced tomatoes

1 tsp. salt

½ tsp. pepper

1 cup peas, frozen

Combine all ingredients in crock-pot. Cook on low for 6-8 hours. Add peas about 10 minutes before serving. (just long enough to heat while keeping the bright green color)

If you like soups and stews check out some of my other favorites here:

Black Bean Soup

Chicken Chili

Tuscan Soup