This Paleo Beef Stew Slow Cooker Recipe is simple to make and can be tossed in the slow cooker cook all day while you do your tasks. This stew gets a special touch from parsnips. I wanted to keep it looking traditional, so I swapped out potatoes for parsnips. The nice thing is that they give the stew a little sweetness, almost as if you had used wine in the broth.
This is beef stew recipe is simple to make and is good comfort food for someone living a Paleo lifestyle. And if you don’t Paleo, I still encourage you to try this recipe with the parsnips, but maybe that’s just because I personally think ANYTHING is better than potatoes.
My grandpa was a potato farmer and one of my uncles still is and apparently, the love of potatoes was not passed on to me. They are just about my least favorite food in the world. I don’t even like regular fries or potato chips. And I just love how you aren’t supposed to eat white potatoes on the Paleo diet because I have a good excuse not to have to eat them.
This recipe is great because it can be tossed in the slow cooker and cook all day while you do your tasks and then have a fantastic meal at the end of the day. You can cook it on high for 6 hours or on low 8-9. These two options provide some flexibility in preparing dinner.
Tips and Tricks
- Beef broth may be subbed for the beef stock.
- Sometimes I wait and add the carrots and other veggies the last hour or two so they aren’t too mushy and if I know I will be home.
- Sweet potatoes may be subbed for the parsnips and are really good.
- We often sub the thyme with fresh rosemary from our garden or rosemary we have dried ourselves and have on hand. Rosemary and beef seem to have been made for each other.
- I often use frozen stew meat for this and haven’t really noticed that it takes any longer.
- The tapioca flour really isn’t necessary. If you want your stew to be thinner and more like a soup, just go ahead and leave it out.
- What I really love to do is make my own stew meat. It potentially saves lots of money and potentially tastes lots better. From what I understand, when you buy stew meat from the store it is just all their leftover pieces they accumulate and put together in one package and charge up to $2 more a pound. It also seems to be hit and miss on the quality and cuts of meat. They tend to be the leaner cuts of meat as well. What we prefer to do is get a good chuck roast with good marbling and without sinew on a good sale and cut up a bunch all at once with our electric knife and freeze it in whatever size batches we think we will use it in then pull out a package when we need it. We save a lot of money this way, we know what we are getting and it tastes better. It is a little more work but we can plan ahead a bit and do the work on a day when we know we will have time.
I love how good this paleo stew tastes and it is so simple to make. It has your meat and vegetables in there already so you don’t need a ton of food to go with it on the side.
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The Best Ever Paleo Beef Stew Slow Cooker Recipe
This Paleo beef stew crock pot recipe gets a special touch from parsnips. I wanted to keep it looking traditional, so I swapped out potatoes for parsnips. My husband had no idea, haha. The nice thing is that they give the stew a little sweetness, almost as if you had used a wine in the broth.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Total Time: 440 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: Paleo
- 2 Tbl Avocado Oil
- 1 1/2 lb Stew Meat (beef cubed)
- 2 Large Parsnips (peeled and cut into a large dice (use favorite potato if you don’t eat Paleo)
- 8 Carrots (peeled, cut into large chunks)
- 1 Large Yellow Onion (cut into large chunks)
- 2 Bay Leaves
- 1/2 tsp Peppercorns
- 2 tsp Coarse Real Salt *
- 4 Cups Beef Stock
- 1 Tbl Fresh Thyme (roughly chopped)
- 1/4 Cup Tapioca Flour (use corn starch if you don’t eat Paleo & omit for Keto and Whole30)
- 2 Tbl Water
- Heat the oil in a large frying pan over high heat. Add the beef chunks and brown on all sides, about 3-4 minutes. Add beef to a slow cooker. Top beef with the parsnips, carrots, onion, bay leaves, peppercorns, salt, thyme, and beef stock.
- Cook on high for 6 hours (8-9 on low), or until beef is very tender.
- In a small bowl, whisk together the tapioca starch and water. Pour into the stew and gently mix with a large spoon, until the mixture is distributed through the broth. Let cook for 30 more minutes, until the broth thickens a bit. Check seasonings and add more salt, if necessary.
- Remove bay leaves and serve. Salt and pepper to taste.
* The amount of salt for this recipe was based off using homemade beef stock with no added salt. If you use a commercially prepared beef stock or bone broth with salt in it, decrease the salt you add by the amount that’s in the stock.
Keywords: Paleo, Crockpot, Slow Cooker