Old Fashioned Slow Cooker Stew


1 pound grass-fed beef - stew meat, cut into 1 inch cubes
1 medium onion, yellow, chopped
1 medium garlic clove, diced
3 medium carrots, peeled and chopped
2 medium celery stalks, chopped
1 medium sweet potato, peeled and chopped
1/2 head cabbage, green, chopped
2 cups water, or broth (beef, chicken, or vegetable)
1 can tomatoes, diced (14 oz), with juice (optional)
1 whole bay leaf
1 tablespoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon allspice
1/2 teaspoon black pepper, ground
1/2 teaspoon sea salt, to taste
2 tablespoons arrowroot powder, (optional)


  1. Put all ingredients into crockpot/slow cooker and turn temperature to high. You can also pre-brown your meat to help lock in the flavor (see note below).
  2. Cover and cook until the meat and vegetables are tender, which takes about 2 - 6 hours on high heat. You can also leave this cooking on low heat all day (up to 10 hours), but make sure that the temperature is turned to low, that the lid is on tightly, and that there is adequate liquid to prevent the meat from drying out due to evaporation.
  3. If desired, the stew can be thickened towards the end of cooking by mixing in arrowroot powder.
  4. (Optional) To serve, garnish with a sprig of parsley and serve over cauliflower mashers.
  5. Notes: You may want to brown the meat in a separate pan before transferring to the crockpot. Pan- searing the meat before putting it in the slow cooker helps to lock in the moisture for a more flavorful meat. To do this, add 1-2 Tbsp. of Paleo-friendly fat (i.e. lard, tallow, olive oil, etc.) to a pan and turn up the heat to medium-high. Sprinkle and rub some extra salt and pepper on the meat before adding meat to the pan. Brown the meat (along with the garlic and onions) in the pan for several minutes on each side, being careful when rotating meat to not splash grease onto your skin. When the beef is uniformly browned and the garlic/onions are softened, transfer them to the slow cooker, and then follow all instructions above.

Recipe Credit: Paleo Plan