I love trying out a variety of new recipes with my family, but sometimes I just can’t beat the classic favorites. This recipe for Slow Cooker Paleo Beef Stew is one of my family’s favorite meals. Not only is this beef stew recipe delicious, but it’s simple to make too.
This Slow Cooker Paleo Beef Stew recipe has tender beef, delicious vegetables, and savory seasonings that make a satisfying meal perfect at the end of a cold winter day.
I love that I can put this slow cooker recipe together in the morning, turn my crockpot on, and have dinner ready later without any additional prep. Even better? Every one of my kids loves this comforting dinner!
My mom used to cook slow cooker beef stew regularly when I was a kid and I always hated it. It was probably just picky kid taste buds, but I was not a fan and because of that, when I grew up, I avoided beef stew for a long time. Then one day, I decided to give a new Beef Stew recipe a chance and I ended up loving it!
Over time, I’ve changed the recipe to my taste along with converting it into a slow cooker version (the original required 2-3 hours of cook time in the oven, sometimes more depending on the potatoes – and that was time I don’t usually have.) But this slow cooker recipe is perfect because you can throw everything in the crockpot in the morning (even at noon) and come home hours later to a delicious hearty dinner waiting for you, with no farther prep required.
I’ve made this beef stew with regular potatoes for years, but recently, I converted it to a Paleo-friendly recipe. This beef stew recipe is gluten-free, grain-free, dairy-free, and uses sweet potatoes instead of regular potatoes. And I think the Paleo Beef Stew version is even more delicious than the original!
The only downside to this recipe is that beef stew meat can be expensive, especially if you’re on a tight grocery budget. But I often buy just 1 pound of stew meat and use more sweet potatoes and carrots to make it more affordable. While my husband loves more meat, he knows he’ll get this dinner more often if it doesn’t cost as much, so he’s game too. And the kids don’t notice!
Slow Cooker Paleo Beef Stew
This easy beef stew recipe requires 4 hours of cook time on high or 6-8 hours on low.
Prep time takes about 20-30 minutes, depending on how interrupted you are.
Cut your beef stew meat into 1″ cubes and cook over medium-high heat with 1-2 Tbsp olive oil. You’re just looking to brown the meat, not fully cook through.
While the meat is cooking, you can chop the vegetables. You’ll need 3-4 large sweet potatoes (peeled and cut into 1″ pieces), about 3-4 cups of chopped carrots, and 2-3 cups of chopped celery.
Put the chopped sweet potatoes into the bottom of your slow cooker.
Add 1/2 cup chopped onions.
I hate chopping onions because it burns my eyes. It literally hurts! So I do what my grandmother did – I simply buy frozen chopped onions. So much easier!
The meat should be browned by now (if it browns before, just turn the heat off). Drain, then place on top of the sweet potatoes and onion.
Next add the celery, carrots, and 4 minced garlic cloves.
Pour the remaining 1 cup of beef broth (again a total of 4 cups for this recipe) into a bowl or glass measuring cup. Add 3 Tbsp tapioca starch/flour.
Mix with a fork. The tapioca will stick to the bottom and be very hard to stir for a few seconds, but then it will suddenly begin to dissolve and you can stir it easily.
Yes, I make a mess when I cook.
Pour the broth/tapioca starch over the stew.
Put a bay leaf on top (optional.)
Put the lid on and cook for 4 hours on high or 6-8 hours on low.
Before serving, stir to combine all the ingredients.
- 2-3 pounds beef stew meat, cut into 1” cubes
- 1-2 Tbsp olive oil
- 3 large sweet potatoes, chopped
- ½ cup chopped onions
- 4 cups chopped carrots
- 3 cups celery, chopped
- 2 cans diced tomatoes
- 4 cups beef broth, divided
- 5 garlic cloves, minced
- 1 Tbsp parsley
- 2 Tbsp basil
- 2 tsp salt
- ½ tsp pepper
- 3 Tbsp tapioca starch (flour)
- 1 bay leaf, optional
- Brown the beef stew in a dutch oven with the olive oil; drain.
- In the meantime, chop the vegetables.
- Put the sweet potatoes and onion in the bottom of your slow cooker. Add the browned beef, then the celery, carrots, garlic, diced tomatoes, and 3 cups of the broth. Sprinkle the parsley, basil, salt, and pepper on top.
- In a measuring glass, add the remaining 1 cup of beef broth and mix with the tapioca starch. Whisk until blended, then pour over the top of the stew.
- Cook on high for about 4 hours or slow for 7-8 hours (depending on your slow cooker.)