Paleo Slow Cooker Beef Stew
An easy slow cooker beef stew recipe that makes a rich and hearty meal. This healthy stew is packed with vegetables and is safe for the paleo diet.
- 3 lbs stew beef (I use grass fed)
- 2 tablespoon bacon fat or other cooking fat of choice
- 3 cups bone broth (chicken broth or beef broth will work too)
- 1 cup dry red wine
- 1 onion, chopped
- 6 tomatoes, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 3 white or sweet potatoes, chopped
- 10 bay leaves
- 2 tablespoon dried rosemary
- 1 tablespoon Herbes de Provence spice
- 1 tablespoon Italian seasoning
- 1 tsp sea salt (or more to taste)
- 1/2 tsp ground black pepper (or more to taste)
Place a medium frying pan on the stove and turn on to medium heat.
Add the bacon fat to the pan and allow it to melt.
Add the stew beef to the pan and cook for ~10 minutes (until browned), turning every few minutes to ensure each side gets cooked.
While the beef is cooking, add the other ingredients to your slow cooker and stir well to combine.
Once the beef is done cooking, transfer it and the fat it was cooked in, into the slow cooker.
Stir the ingredients well to combine.
Turn the slow cooker onto low heat.
Cook for 8 hours, stirring occasionally if possible.
Serve and enjoy!
- Browning the beef first will ensure the meat turns out tender and flavourful. If you don't have bacon fat you can use coconut oil, butter or ghee instead.
Calories: 874kcal | Carbohydrates: 62g | Protein: 91g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 218mg | Sodium: 1833mg | Potassium: 3300mg | Fiber: 13g | Sugar: 21g | Vitamin A: 13757IU | Vitamin C: 91mg | Calcium: 359mg | Iron: 15mg