Slow Cooker Grass-Fed Beef Stew

Slow Cooker Grass-Fed Beef Stew

INGREDIENTS

1/4 cup almond flour
2 tsp dried rosemary
1 1/2 tsp kosher salt, plus more as needed
1 tsp freshly ground black pepper, plus more for serving
1 tsp garlic powder
1 medium yellow onion
4 medium carrots
4 medium stalks celery
2 Yukon gold or red potatoes
2 1/4 lbs boneless grass-fed beef chuck roast or stew meat
2 dried bay leaves
1 1/2 cups Kettle & Fire Bone Broth
1 Tbs tomato paste
1 Tbs Worcestershire sauce
1 Tbs arrowroot, if needed

PROCESS

Place 1/4 cup almond flour, 2 tsp dried thyme, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder in a 6-quart or larger slow cooker and stir to combine.

Dice 1 medium yellow onion. Peel and cut 4 medium carrots crosswise into 1-inch-thick rounds. Cut medium celery stalks crosswise into 1/2-inch-thick piece. Cut potatoes into 1-inch pieces.

Trim off any large pieces of surface fat from 2 1/4 lbs boneless beef chuck roast, then cut into 1 to 1 1/2-inch pieces. Transfer to the slow cooker and toss to coat in the flour mixture. Add the vegetables and 2 dried bay leaves.

Place 1 1/2 cups beef broth, 1 Tbs tomato paste, and 1 tsp Worcestershire sauce in a liquid measuring cup or medium bowl and whisk to combine. Pour over the beef and vegetables and stir to combine.

Cover and cook until the beef is very tender, 6 to 8 hours on the LOW setting or 4 hours on the HIGH setting. Taste and season with more kosher salt and black pepper as needed.

Add arrowroot if the stew not thick enough for your desire.
Remove a cup of stew juice and place in a bowl. Add 1 Tbs of arrowroot to the cup of the stew juice, mix it until clear. Add it back to the crockpot.

Back to blog

Let’s stay connected

Get on the list to save 20% on your first order and receive exclusive content from me every week.