Slow Cooker Beef Stew with Sweet Potatoes (Paleo)

It is finally fall weather here in Southern California and I am making stew at least once a week. This slow cooker beef stew with sweet potatoes is easy to make, healthy, and comforting.  Chunks of beef stew and vegetables simmer away to a very flavorful dish. Searing the vegetables and beef before hand maximizes flavor.  Regular or gluten free flour and Worcestershire sauce can be substituted for non-Paleo eaters.  


  • 1 tbs. avocado or extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 celery stalk, chopped
  • 3-3.5 lbs beef stew meat
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1 tbs coconut flour (or flour of your choice)
  • 1 large sweet potato, cubed into 1 inch pieces
  • 3 carrots, halved, peeled, and cut into 1 inch pieces
  • 8 oz baby bella mushrooms, quartered
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1/4 cup fresh chopped parsley
  • 3 cups beef broth
  • 2 tbs coconut amigos (Worcestershire sauce for non-Paleo)
  • 2 tbs tomato paste


  • Heat a large non-stick skillet over medium high heat.
  • Add oil, garlic,  onion, and celery to pan, and cook until soft.
  • Add mixture to slow cooker.
  • In same pan add beef stew meat and season with salt and pepper.
  • Cook about 4- 5 minutes until meat is browned on all sides.
  • Sprinkle flour and cook for an additional minute.
  • Add beef stew meat to slow cooker and stir.
  • Add sweet potatoes, carrots, mushrooms, thyme, parsley and bay leaf to slow cooker.
  • Mix well.
  • In a small bowl or measuring cup mix broth, Worcestershire sauce, and tomato paste.
  • Pour over meat and vegetables.
  • Cover and cook on low for 8-10 hours or on high for 4-6 hours.
  • Top with additional parsley to serve.


Slow Cooker Beef Stew with Sweet Potatoes (Paleo)

  • YIELD: 6