Go Back
–+ servings
Healthy Crockpot Beef Stew 1

Healthy Crockpot Beef Stew

This comforting classic transforms budget-friendly ingredients into a nutrient-dense meal that simmers to perfection while you focus on other priorities. Unlike traditional stews that can be laden with sodium and unnecessary fats, this healthy crockpot beef stew recipe prioritizes whole food ingredients while delivering that familiar, heartwarming flavor profile you crave as temperatures drop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 385 kcal

Equipment

  • Slow Cooker/Crockpot
  • Large Skillet
  • Mixing Bowl

Ingredients
  

For the Protein Base

  • 2 pounds grass-fed beef chuck roast cut into 1-inch cubes
  • 2 tablespoons olive oil can substitute avocado oil
  • 3 cloves garlic minced (or 1 tablespoon garlic powder)

For the Vegetable Medley

  • 4 medium carrots chopped into 1-inch pieces
  • 3 stalks celery chopped
  • 1 large yellow onion diced (red onion works as a sweeter alternative)
  • 2 medium russet potatoes cubed (sweet potatoes make an excellent nutrient-dense substitute)
  • 8 ounces cremini mushrooms quartered (optional but adds wonderful umami depth)

For the Broth & Seasonings

  • 4 cups low-sodium beef broth vegetable broth works in a pinch
  • 2 tablespoons tomato paste unsweetened
  • 1 tablespoon Worcestershire sauce coconut aminos for a gluten-free option
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • sea salt to taste
  • 2 tablespoons arrowroot powder or tapioca starch for thickening
  • 1/4 cup cold water to mix with starch

Optional Garnishes

  • fresh parsley chopped
  • lemon juice a squeeze
  • Greek yogurt for a creamy finish

Instructions
 

  • Pat the beef chunks dry with paper towels. Season with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the beef pieces for 2-3 minutes per side until they develop a rich brown crust.
  • While the beef browns, prepare your vegetables. Cut dense vegetables like carrots and potatoes into uniform sizes to ensure even cooking.
  • Place the vegetables at the bottom of your slow cooker, creating a natural platform that prevents the beef from sticking. Add the browned beef on top of the vegetable base.
  • In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and all herbs and spices (except bay leaves). Pour this mixture over the beef and vegetables in the crockpot, then tuck in the bay leaves.
  • Cover the crockpot and set to your desired cooking time based on your schedule (low for 8 hours or high for 4-5 hours).
  • Thirty minutes before serving, mix arrowroot powder or tapioca starch with cold water until smooth. Stir this slurry into the stew, then continue cooking with the lid slightly ajar.
  • Remove bay leaves before serving. Adjust seasoning if needed and serve hot with your choice of garnishes.

Notes

This stew actually improves with time as flavors continue to develop. Store leftovers in airtight glass containers for 3-4 days in the refrigerator or freeze for up to 3 months.
For a Paleo/Whole30 version, substitute potatoes with turnips or radishes and use coconut aminos instead of Worcestershire sauce.
For a lower calorie version, increase the vegetable-to-beef ratio and use lean beef round instead of chuck.

Nutrition

Calories: 385kcalCarbohydrates: 23gProtein: 29gFat: 18gSodium: 390mgPotassium: 890mgFiber: 4gVitamin A: 6400IUVitamin C: 22mgIron: 4.5mg
Keyword Beef Stew, Crockpot, Slow Cooker, Healthy Meal, Comfort Food
Tried this recipe?Let us know how it was!