Slow Cooker Hearty Beef Stew

Crock-Pot Beef Stew

This stew is simple to make and very hearty!  No need to brown the meat with this recipe.  It’s got all the flavor without all the labor!


2-3 tablespoons good olive oil

3 onions, minced

1/4 cup tomato paste

6 cloves garlic, minced

1 tablespoon fresh chopped thyme or 1 teaspoon dried

1/3 cup all-purpose flour

1  1/2 cups organic chicken broth

1  1/2 cups organic beef broth

1/3 cup soy sauce

2 bay leaves

1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks

Salt and Pepper

1 1/2 pounds red potatoes (about 5-6), chopped into 1-inch pieces

1 pound carrots (about 6), peeled and chopped

2 cups frozen peas

Heat the oil in a large skillet.  Add the onions, tomato paste, garlic and thyme and saute over medium high heat until softened and lightly browned.  Stir in flour and cook for 1 minute.  Slowly whisk in the chicken broth, scraping up any brown bits.  Add to the crock pot along with beef broth, soy sauce and bay leaves.  Season the beef with salt and pepper and nestle into the crock pot.  Add the potatoes and carrots.  Cook on low for 9-11 hours or on high for 5-7 hours.  Add the peas at the end just before serving to heat through.  Add salt and pepper to taste and serve with homemade bread or rolls and a salad.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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