Crock Pot Beef Stew

by lydia on September 21, 2011

Years ago, when I was pregnant with my fourth son, I discovered my favorite beef stew recipe EVER. It was February of  2007, I believe, as I was enjoying an episode of Emeril Live on the Food Channel. The episode was geared for college students that wanted to cook real food in their dorms, and Emeril shared a fabulous recipe for beef stew done in the crock-pot. At that point in my life, I had NEVER made beef stew. Truth be told, I really didn’t eat all that much beef at the time, but I had a growing family to feed and nourish. I decided to try it, and boy was I glad I did. At the time, I remember it being very rich and even too heavy for my pregnant belly that was not used to beef. However, these days I eagerly look forward to fall and winter just so I can make this awesome crock pot beef stew.

I have tweaked Emeril’s original recipe slightly, simply to make it gluten free and to use homemade beef stock. It’s simple to throw together and a great way to make your whole house smell amazing. I love to make a big batch and have plenty of leftovers, so this recipe is for quite a large amount. I’d say you could feed 8-10 people with this crock pot beef stew.

Crock Pot Beef Stew // divinehealthfromtheinsideout.com Crock Pot Beef Stew // divinehealthfromtheinsideout.com Crock Pot Beef Stew // divinehealthfromtheinsideout.com

Crock Pot Beef Stew
Author: 
Recipe type: Stew
 
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 3 pounds grassfed beef stew meat, cut into 1-inch pieces
  • 2 teaspoons coarse sea salt
  • 2 tablespoons of homemade taco seasoning or other similar spice blend
  • ½-1 teaspoon cracked black pepper
  • 4 tablespoons unsalted butter
  • 10 ounces button mushrooms, thinly sliced
  • 5 tablespoons arrowroot
  • 4-5 cups homemade veal or beef stock, at room temperature
  • 3 tablespoons organic tomato paste
  • 1 teaspoon dried thyme (non-irradiated)
  • 1 teaspoon dried oregano (non-irradiated)
  • 1 teaspoon dried basil (non-irradiated)
  • ¼ teaspoon ground allspice
  • 1½ pounds potatoes, cut into a small dice (substitute turnips if needed)
  • 1½ cups diced carrots
  • 1½ cups frozen pearl onions, thawed OR onion diced
  • Garlic cloves, smashed and coarsely chopped, as many as you like (optional)
  • 1 cup frozen green peas, thawed
  • Handful chopped fresh parsley(optional)
Instructions
  1. Set the beef out and bring to room temperature.
  2. Toss in a bowl with olive oil, salt, pepper and seasoning.
  3. In a large cast iron skillet heat some lard over medium high heat.
  4. Brown the beef on all sides in two batches.
  5. Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
  6. Cover the crockpot and set the temperature to high.
  7. Cook for 1 hour.
  8. Add the potatoes, carrots and onions (if using fresh diced onions) and continue to cook the stew for another 7 hours.
  9. During the last hour of cooking, add the pearl onions (if using) and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
  10. To make this a GAPS friendly stew, omit the arrowroot and potatoes and use turnips.
  11. To make a thicker gravy remove cooked turnips with some broth and puree until a thick paste. Add back into the stew and stir. Do this before the last hour of cooking.

Crock Pot Beef Stew // divinehealthfromtheinsideout.com Looking for more tasty, hearty easy meals you can whip up for your growing family? Mama and Baby Love has some awesome eBooks that are gluten free and geared for the slow cooker. Check out From Your Freezer To Your Family; Slow Cooker Freezer Recipes . I picked up a copy and found it to be a great resource. It is 95% grain free and gluten free, and anytime a grain was involved (outside the extra recipe of Stephanie’s father-in-laws empanadas) was as a side to add later after the main meal was cooked. Her second mini-ecookbook is 100% grain free. This book has a lot of great ideas, plus a plan to get meals prepped and put up in the freezer for easy meals later on. I think it’s an interesting concept, one I hope to implement in my life a bit more.

Craigs-Bone-Broth-Course-Banner*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!

This post contributed to Real Food Wednesdays, Monday Mania and Fat Tuesdays.

 

 

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{ 6 comments }

Sarah, TheHealthyHomeEconomist September 26, 2011 at 9:10 pm

Beef stew is one of my #1 comfort foods especially with the cooler weather right around the corner! Thanks for stopping by Monday Mania, Lydia, to share this creative rendition with all of us! :)

jill September 26, 2011 at 10:35 pm

Hi,
This post is so informative. I would love for you to come
share it at FAT TUESDAY. I hope you will
put FAT TUESDAY on your list of carnivals to visit
and link to each week!

http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/

France @ Beyond The Peel September 27, 2011 at 2:59 pm

Hi Lydia, I love beef stew. It is comforting and exactly what we need after all the rain we’ve been getting.

jill September 27, 2011 at 7:46 pm

Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/

Bess July 19, 2014 at 5:34 pm

I have to comment on this… This beef stew is absolutely delicious! Thank you very much. I actually started it late so I wasn’t able to leave for 8 hours, but it turned out excellent anyway after cooking for a total of 6 hrs. On high. Thanks again! :)

lydia January 20, 2016 at 8:08 am

Glad you enjoyed it Bess!

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