Beef Stew

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Beef Stew

Prep Time20 mins
Cook Time5 hrs
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb
Main Protein: Beef
Cooking Method: Slow Cooker
Servings: 6
Calories: 283kcal


  • 2 lb. stew meat cubed
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 3 carrots peeled and diced
  • 2 cups sweet potato peeled and cubed
  • 1/2 cup celery diced
  • 2 cups beef broth
  • 1 tsp. Worcestershire sauce*
  • 1 bay leaf
  • 1 tsp. paprika
  • 1/2 tsp. pepper
  • dash salt
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Chop the onions, peel and dice the carrots, peel and cube the sweet potato, and dice the celery so that everything is ready to toss into the bag. I like to make the veggies in bigger chunks than what I would do for a soup, but this is a preference thing. Feel free to cut them in the size that works best for you.
  • Dump the beef stew meat into a large resealable bag and then add the other ingredients. Remove the excess air from the bag, seal, and freeze.

Slow Cooker Instructions:

  • Thaw. Cook in the slow cooker for 5-7 hours on low.


*Be sure to use gluten-free Worcestershire sauce if you are wanting to make this stew gluten-free.


Calories: 283kcal | Carbohydrates: 15g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 444mg | Potassium: 884mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11453IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 4mg