Slow Cooker Beef and Vegetable Stew
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tablespoons avocado or olive oil
  • 1 1/2 pounds organic, grass-fed beef roast, cut into cubes
  • 1 medium yellow onion, peeled and chopped
  • 28 to 30 ounces of diced tomatoes in tomato juice (4 cups)
  • 1 cup red wine (optional)
  • 1 pound carrots, trimmed and chopped
  • 1 medium celery root, peeled and chopped
  • 1 pound turnips and/or potatoes, trimmed and chopped
  • 3 cups water
  • 3 tablespoons tapioca starch
  • 1/2 pound fresh or frozen green beans
  • salt and freshly ground pepper, to taste
  1. Heat the oil over medium-high heat in a large, deep skillet. Brown the beef cubes in two batches, transferring the meat to the slow cooker after it has browned. Add the onion to the pan and let it cook, stirring frequently, until it just starts to soften. Transfer the onion and the pan juices to the slow cooker.
  2. Add the diced tomatoes, red wine, and all of the vegetables except the green beans to the slow cooker. Stir the tapioca starch into a cup of the water until dissolved, then pour the mixture over the vegetables. Add the rest of the water.
  3. Set the slow cooker on high and cook for 4 hours. Add the green beans and cook for another 1-2 hours. Add salt and pepper to taste, and serve hot.
Recipe by Seasonal & Savory at