Slow Cooker Beef Stew

When Halloween night arrives, I make sure I have a warm dinner waiting for my family as soon as trick-or-treating is over. This means I’m making a slow cooker full of meat and veggies. I can prep it the night before, turn it on in the morning, and dinner is ready when we need it!

The focus for this meal is heavy on the protein and fat and low on the carbs—a perfect way to balance out the blast of sugar they are about to consume. I like to make beef stew with onions, carrots, celery, mushrooms, and potatoes. Here’s how I do it!

Instructions

  • Using paper towels, pat the chuck roast dry.
  • Season both sides with ½ teaspoon of salt and the pepper.
  • Heat oil in a large skillet over medium-high heat.
  • Add the chuck roast and sear on both sides, 3 to 4 minutes per side.
  • Transfer to a cutting board. Add the onions and sauté for a couple minutes, scraping up any browned bits from the pan.
  • Remove from heat and add to the bottom of the slow cooker.
  • Cube the chuck roast into 2 to 3-inch pieces then add to the slow cooker.
  • Add the carrots, celery, mushrooms, potatoes, garlic, broth, Worcestershire, tomato paste, bay leaf, thyme, and the remaining 1 ½ teaspoons of salt. Cook for 8 hours on low.
  • After 7 hours, mix together the butter and arrowroot with a fork (I use my fingers, as well) until it forms a ball. Stir into the beef stew and allow to cook and thicken an additional hour.


Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth