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Slow Cooker Whole30 Beef Stew Recipe

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★★★★★

4.4 from 63 reviews

A cozy, hands-off beef stew engineered for slow cooking, enriched with fire-roasted tomatoes, fall-apart beef, and tender butternut squash. It’s Whole30-friendly when using arrowroot instead of cornstarch, and comes together with a deeply savory crust on the beef developed in a hot skillet before slow cooking.

Ingredients

Scale

Main Ingredients

  • 2 lb chuck roast, trimmed of large fat deposits, cut into 2-inch cubes

Vegetables

  • 1 medium sweet onion, diced to 1-inch pieces
  • 2 medium carrots, peeled and sliced into 1/2-inch coins
  • 2 stalks celery, sliced into 1/2-inch coins
  • ½ medium butternut squash, peeled and cubed (about 2 cups)

Thickener (choose one)

  • 2 tbsp cornstarch
  • 2 tbsp arrowroot powder

<h4 Aromatics & Seasonings

  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1.5 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 sprigs fresh thyme
  • 1 bay leaf

<h4 Liquids

  • 1 cup beef broth
  • 28-ounce can crushed tomatoes (fire-roasted if available)

<h4 Cooking Fat

  • 2 tablespoons olive oil

Instructions

  1. Prep the base vegetables: Layer the onion, carrot, and celery over the bottom of the slow cooker so the stew has a flavorful foundation as it cooks.
  2. Coat the beef: Place the beef into a large mixing bowl. Sprinkle the cornstarch or arrowroot powder over the beef, then toss until lightly coated on all sides to help develop a crust during browning.
  3. Brown the beef: Heat a 12-inch skillet over medium-high heat. Add the olive oil and heat until shimmering. Working in batches, add half the beef in a single layer and cook until a deep crust forms on 2 sides, about 3–4 minutes. Do not crowd; browning in batches yields better flavor. Transfer browned beef to the slow cooker with a slotted spoon. Repeat with remaining beef.
  4. Sauté aromatics and deglaze: In the same skillet, add the minced garlic and cook, stirring frequently for 1–2 minutes until fragrant. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. This liquid, rich with fond, should be poured over the beef in the slow cooker.
  5. Add liquids and seasonings: To the slow cooker, add the crushed tomatoes, Italian seasoning, salt, and pepper. Stir to combine, then top with the thyme and bay leaf. Layer the cubed butternut squash on top.
  6. Cook: Seal the slow cooker and set to LOW for 6–8 hours, until the squash is tender and the beef is falling apart and tender.
  7. Finish and serve: Remove the lid, stir the stew, taste for seasoning, and adjust with salt and pepper as needed. Ladle into bowls and serve immediately.

Notes

  • For a Whole30-compliant version, ensure you use arrowroot instead of cornstarch and avoid any added sugars or non-compliant ingredients.
  • If you prefer a thicker stew, whisk an additional 1–2 teaspoons of arrowroot slurry into the simmering liquid during the final 15 minutes of cooking.
  • Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: slow cooker, beef stew, Whole30 option, beef chuck, butternut squash, tomatoes, aromatics, hearty stew

Find it online: https://kitchenbyclara.com/slow-cooker-whole30-beef-stew-recipe/