This slow cooker beef stew is low carb and naturally gluten free. Loaded with tender bites of beef, carrots, parsnips, onions, red wine, and beef broth- a few minutes of prep in the morning means dinner can be ready when you walk in the door!
Snow days were made for warm bowls of chili, soup, or stew. Since 73% of the US is currently covered with snow…we need to make some beef stew! Oh and just because I may be having a snow day does not necessarily mean I want to spend all day in the kitchen. That would really cut into my lounging on the couch with hot cocoa time… Sometimes, I would rather just set it and forget it.
Beef stew is the perfect slow cooker dish. Just a little chopping, combining, and dial setting. Then, I get to walk away and a few hours later my dinner is ready. Plus, slow cooked beef = TENDER. Going for a low-carb version, I replaced the potatoes with parsnips. For a little boeuf bourguignon feel, I also added some red wine.
How to Thicken Beef Stew
If you add potatoes, they will help to thicken the stew naturally. Other thickening options include adding flour or corn starch. I prefer making a quick slurry with corn starch and water and/or broth. First, whisk equal parts corn starch and water. Next, stir in and allow to cook/boil for a few minutes.
What to serve with beef stew?
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Mashed potatoes
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Cauliflower Mash
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Biscuits
Ingredients in Slow Cooker Beef Stew
Beef Cubes
Low-Sodium Beef Broth
Carrots
Parsnips
Onion
Peas
Red Wine
Coconut Aminos or Soy Sauce
Corn Starch
Paprika
Bay Leaves
What is the secret to good beef stew?
Great beef stew needs time to fully develop its flavor. For this recipe, the slow cooker is the “secret sauce.” This allows the beef to cook slowly, which results in tender meat. The long cooking time also allows the flavors to combine and intensify.
5+ hours
Slow Cooker Beef Stew
Ingredients
- 1 1/2 c. low-sodium beef broth
- 1 large onion, chopped
- 4-5 parsnips, peeled & chopped
- 4-5 carrots, peeled & chopped
- Salt and pepper
- 2 bay leaves
- 2 lbs. beef cubes
- 1/3 c. red wine
- 2 Tbsp. coconut aminos or soy sauce
- 1 tsp. paprika
- 3 Tbsp. corn starch
- 3 Tbsp. water
- 1 c. frozen peas
- Optional: chopped parsley
Instructions
- In a slow cooker, pour some beef broth to cover the bottom. Then, layer the onions, parsnips, and carrots. Season with salt and pepper. Next, place the bay leaves on top of the vegetables. Season the beef with salt and pepper. Then, place meat on top of the vegetables. In a measuring cup, whisk the remaining beef broth, red wine, coconut aminos/soy sauce, and paprika. Pour over the beef. Cover and cook on high for 4-6 hours or low for 8-10 hours.
- In a small bowl, whisk the corn starch and water. Stir into the slow cooker during the last 30 minutes of cooking. This will thicken the broth. When finished, turn off the slow cooker and stir in the frozen peas. If desired, garnish with chopped parsley.