Crock Pot Beef Stew with Root Vegetables
This simple gluten-free stew is loaded with wholesome flavors, and only requires 10 minutes of prep. Start with browned stew meat, then simply mix with a rich broth and vegetables in a slow cooker for a comforting and healthy beef stew.
Buy the Noodles
- 8 ounces Modern Table Lentil Spirals Pasta
- 2 ½ pounds beef chuck roast, (stew meat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon light olive oil
- ½ cup dry red wine
- 3 cups organic beef broth
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into ½-inch pieces
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 handful fresh parsley, chopped
- If meat is not pre-cut, cut into 1-inch squares. Sprinkle each side generously with salt and pepper.
- Bring olive oil to medium-high heat in a large non-stick pan or skillet. Add beef pieces, without crowding the pan. Cook 2-3 minutes until browned. Rotate and brown the other sides for 1-2 minutes. Remove meat from pan and repeat process for rest of beef chuck roast pieces. Note: Do not discard leftover liquids in pan.
- Reduce heat to medium and add red wine. Scrape bottom with a wooden spatula to lift up flavor bits on the bottom of the pan. Cook 2-3 minutes to reduce slightly.
- Pour red wine mixture into a large slow cooker. Stir in beef broth, tomato paste, and Italian seasoning. Fold in browned stew meat, carrots, celery, onion, and garlic.
- Cover and slow cook on LOW for 8-10 hours or HIGH for 4-5 hours.
- When beef stew is almost cooked: Cook lentil pasta according to package directions and drain.
- Place cooked pasta in bowls and top with beef, vegetables, and some of the broth. Sprinkle with parsley as a garnish.
- Use organic or grass-fed beef chuck roast for best flavor.
- Don’t crowd beef pieces in the pan. This prevents steaming and allows for better browning. Cook in 2-3 batches if needed.
- Just a quick brown on the outside of the stew meat is all that's needed, as the meat will be cooked through while slow cooking.
- Do not shred the beef once slow cooked, serve as is.
- I used regular sodium beef broth. If you use low-sodium add more salt to taste if needed.
- Cook pasta al dente for a slightly firm texture.
- The stew will store in the fridge for 3-5 days or in the freezer for 3-4 months. When serving leftovers, it’s best to cook fresh pasta each time for best texture.
Recipe credit: Plating Pixels.