We don’t eat beef very often because of its saturated fat content. However, if we choose a leaner cut of beef, and prepare it well, it can be added into the rotation. We chose a chuck roast (inexpensive,) for the stew, but hand trimmed it ourselves, cutting all visible fat from the meat. On a 2.5 lb. roast, we eliminated about 8 ounces of fat! However, a leaner cut of beef can also be chosen, as recommended by the Mayo Clinic.
We also found this chart, below, courtesy of Self Magazine.
However, hand trimming any cut of beef is always a good choice.
Sear the beef on both sides in a skillet with 1 Tbsp. olive oil for about 5 minutes on each side, at medium-high heat. Resist the urge to poke and prod it or move it around in the pan. Just let it be, and as it sears, it will create a beautiful crust that will make it release from the pan’s surface naturally. Set the beef on a plate to cool, then slice into small cubes, and place in the slow cooker. In the same skillet, sauté the onions and celery, and when soft, add to slow cooker.
In the same skillet, still on medium-high, add 1 cup beef broth into skillet along with Worcestershire, Liquid Coconut Aminos, thyme and rosemary. Use a spatula to scrape the fond from the bottom as it deglazes the pan. The fond adds flavor to the broth.
Add chopped potatoes and carrots over beef layer in slow cooker, then pour broth mixture from the skillet into the slow cooker along with remaining 2 cups beef broth.
Set the slow cooker for 7 hours. Done!
30 minutes before dinner, add the peas and half the minced parsley to the stew, and give it a good stir. If you like a thicker broth, add the cornstarch/water mixture and stir well.
Use a large ladle to scoop the stew into bowls, and garnish with remaining minced parsley. It’s cozy, warm, healthy and comforting. Fancy enough for a party, but easy enough for a Monday evening!
Slow Cooker Beef Stew
- slow cooker
- 2 lbs chuck roast trimmed of all visable fat
- 2 Tbsp olive oil
- 2 large yellow onions roughly chopped
- 2 cups celery chopped
- 4 large cloves garlic minced
- 1/2 cup tomato paste, no sodium
- 3 cups low sodium beef broth
- 1 Tbsp low sodium Worcestershire sauce
- 1 Tbsp liquid coconut aminos
- 1 Tbsp fresh thyme minced
- 1 sprig fresh rosemary
- 4 small yellow potatoes cubed
- 1 lb carrots cut into chunks
- 1.5 Tbsp cornstarch
- 1 cup peas fresh or frozen
- 1/4 cup fresh parsley minced
- Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with pepper to taste.
- Sear in skillet until browned, turning once halfway through, about 4 – 5 minutes total. Transfer beef to a plate to cool. When cool to the touch, slice the beef into bite sized cubes and place in the slow cooker.
- Add remaining Tbsp oil to oil in skillet, reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.
- Pour 1 cup beef broth into skillet along with Worcestershire, coconut aminos, thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth.
- Cover and cook on low heat for 6-7 hours.
- In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 – 30 minutes until thickened slightly.
- Stir in peas and half of the parsley. Serve warm, garnished with remaining parsley.