Healthy Crockpot Beef Stew

Even though the calendar officially ushered in the Autumn season recently, I know for some, the temperatures may not reflect cooler fall temperatures quite yet. But hopefully, before long we can all pull out our favorite cozy sweaters and enjoy inviting moments by the fire. Here is a great stew recipe that will turn your thoughts to the harvest season. The addition of sweet potatoes in this recipe adds a delicious twist to other stews I have made in the past. I think you will be glad to try it in another few weeks!



1 Cup Rice flour (or all-purpose flour if preferred)

3 lbs stew meat, cut into 1-inch chunks

1 1/2 tsp Sea salt

1 tsp ground black pepper

2 Tbsp olive oil

1 sweet onion diced coarsely

4 cloves garlic, minced

3 TBSP tomato paste

3 TBSP balsamic vinegar

4 cups low sodium beef stock

1 tsp dried thyme

1 tsp sea salt

1/2 tsp dried rosemary

2 large Yukon potatoes, diced into large pieces

1 medium-size sweet potato, diced into large pieces

3 carrots, sliced into 1/2 inch thick pieces

2 stalks celery, sliced into 1/2 inch thick pieces

Fresh thyme leaves for garnish (optional)


1) In a large bowl mix flour, salt and pepper and stir with a large spatula

2) Add the raw stew meat to flour mixture to coat pieces well.

3) In a large skillet heat the olive oil on medium-high heat. In batches, add the stew meat to brown well but do not cook thoroughly.

4) Transfer the browned stew meat into your crockpot.

5) In the same skillet add the onions and saute for 2-3 minutes.

6) Next, add the minced garlic to the onions and saute another minute.

7) Transfer the onions and garlic into the crockpot with the meat.

8) Add all the remaining ingredients, except the bay leaf, to the crockpot.

9) Stir the entire mixture well in the crockpot. Lastly, add the bay leaf.

9) Cover and set the crockpot to the LOW setting and cook for 6-7 hours. The meat chunks should be very tender and come apart easily with a fork once the meat is cooked.

Note: If you are in a hurry, you can cook the stew on HIGH setting for 3-4 hours. You may also add a little more flour mixed with warm water to make a thin paste, to the stew to thicken it. This recipe makes enough for 8 hearty servings.



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