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Slow Cooker Beef Stew

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This slow cooker beef stew is tasty comfort food, especially for those cold nights. It’s also great source of protein and fiber! Just dump and go! It’s SO easy to make and loaded with flavor. Try my Instant Pot baked potatoes or my light and fluffy sweet potato biscuits as a side.

Ingredients

Scale
  • 2 cups beef or chicken stock
  • 2 lbs beef stew meat (or roast, cubed)
  • 2 tsp dried thyme
  • 1 tsp marjoram
  • 1 tsp salt
  • 2 tsp minced garlic
  • 2 Tbsp tomato paste
  • 2 Tbsp coconut aminos (or soy sauce)
  • 1 large onion, diced
  • 1 lb baby carrots
  • 1 lb parsnips, peeled and cut into 1” pieces
  • 1 lb turnips, peeled and cut into 1” pieces
  • 1 cup frozen peas

Instructions

1. Combine all ingredients in a 6-quart slow cooker.
2. Set cook time to low for 8-10 hours.
3. Ladle finished stew into bowls and serve hot!

Notes

  • Make One Freeze One (MOFO) – anytime you make one in the slow cooker, measure the same ingredients into a freezer-safe bag for an easy, fast meal later!
  • If you don’t have stew meat, try flank steak or a beef chuck roast cut up into bite-sized pieces!
  • This recipe easily halves or doubles – just make sure you have the right sized slow cooker.

Nutrition

Keywords: slow cooker beef stew