Slow Cooker Beef Stew


2 lb. boneless grass-fed chuck, cubed

1 tbsp extra-virgin olive oil

2 cubes beef broth

2 tbsp tomato paste

1 tbsp tapioca flour/or flour substitute of choice

3 organic carrots, chopped

1 large onion, chopped

1 cup mushrooms, chopped

2 cloves garlic, minced

2 celery stalks, chopped

1 cup frozen peas

1 tbsp paprika

1 tbsp garlic granules

1 bay leaf

1 tsp parsley

t tsp thyme

1 tsp Himalayan sea salt, more to taste

1 tsp ground pepper, more to taste



  1. In a skillet, heat oil and brown the meat for 5 minutes
  2. Chop all veggies and place into crock-pot with the meat
  3. Add in broth, tomato, paste, tapioca, and spices
  4. Mix well to combine
  5. Set on low heat for 8-10 hours
  6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
  7. Remove bay leaf and serve hot
acassaraSlow Cooker Beef Stew