Description

This Crockpot Beef Stew delivers a sensory explosion of tender, melt-in-your-mouth beef, vibrant garden vegetables, and a rich, velvety broth that warms you from the inside out. Every spoonful offers a perfect balance of earthy herbs and deep, umami flavors that have developed slowly over hours of gentle simmering.

Ingredients

Scale

2 lbs Grass-fed Beef Stew Meat
2 tbsp Avocado Oil
4 large Large Carrots (sliced)
1.5 lbs Red Potatoes (cubed)
1 medium Yellow Onion (diced)
4 cloves Garlic Cloves (minced)
4 cups Beef Bone Broth
2 tbsp Tomato Paste
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Honey or Maple Syrup
Sea Salt & Black Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Heat two tablespoons of Avocado Oil in a large skillet over medium-high heat. Pat the beef dry and season with sea salt and black pepper. Sear the beef in batches until a golden-brown crust forms
Remove the beef and place it in the slow cooker. Deglaze the skillet with a splash of broth, scraping up the browned bits and pour into the crockpot
Add diced onions, minced garlic, sliced carrots, and cubed potatoes on top of the beef
In a separate bowl, whisk together beef bone broth, tomato paste, dried thyme, rosemary, and honey or maple syrup. Pour this mixture over the meat and vegetables
Cover and set the slow cooker to Low for 7-8 hours or High for 4-5 hours
About 30 minutes before serving, taste and adjust seasoning. If desired, mix arrowroot powder with water and stir into the stew for thickening
Ladle into bowls and garnish with fresh parsley

Notes

Searing the beef is crucial for flavor.

Use bone broth for a silky mouthfeel.

Cut vegetables uniformly for even cooking.

Prep Time: 20 mins
Cook Time: 8 hrs
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 4g
Sodium: variable (to taste)
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 32g
Cholesterol: 90mg