Stew-pendous: Slow Cooker Beef Stew

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About this Recipe

Slow cooker meals are a fall and winter staple. You throw the ingredients in, and forget about it for the rest of the day! Plus, who doesn’t love a warm meal when the weather gets chilly?

This is a deliciously easy, classic beef stew recipe that slow cooks to perfection. It’s incredibly flavorful, with a savory broth and a hint of thyme. Did I mention you only need 9 ingredients (minus S+P)?

Slow Cooker Beef Stew

Dr. Heather Finley
Total Time 4 hours
Course Soup
Servings 6


  • 2 tbsps Extra Virgin Olive Oil
  • 2 lbs Stewing Beef sliced into bite-size pieces
  • 1/4 cup Red Wine Vinegar
  • 2 cups Baby Carrots
  • 1 Sweet Onion diced
  • 2 1/2 cups Mushrooms sliced
  • 1 cup Beef Broth
  • 1/2 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Brown Rice Flour


  • Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4 to 6 hours, or until beef is tender.
  • Remove lid and stir in brown rice flour. Continue to stir until liquid thickens.
  • Ladle into bowls and enjoy!
Keyword dairy-free, easy, egg-free, gluten-free, meal prep, nut-free, soy-free

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