Slow Cooker Low Carb Beef Stew

This slow cooker beef stew is low carb and naturally gluten free. Loaded with tender bites of beef, carrots, parsnips, onions, red wine, and beef broth- a few minutes of prep in the morning means dinner can be ready when you walk in the door!

Prep:
10
minutes
Cook:
300
minutes
TOtal:
310
minutes

Ingredients

  • 1 1/2 c. low-sodium beef broth
  • 1 large onion, chopped
  • 4-5 parsnips, peeled & chopped
  • 4-5 carrots, peeled & chopped
  • Salt and pepper
  • 2 bay leaves
  • 2 lbs. beef cubes
  • 1/3 c. red wine
  • 2 Tbsp. coconut aminos or soy sauce
  • 1 tsp. paprika
  • 3 Tbsp. corn starch
  • 3 Tbsp. water
  • 1 c. frozen peas
  • Optional: chopped parsley

Instructions

  • In a slow cooker, pour some beef broth to cover the bottom. Then, layer the onions, parsnips, and carrots. Season with salt and pepper. Next, place the bay leaves on top of the vegetables. Season the beef with salt and pepper. Then, place meat on top of the vegetables. In a measuring cup, whisk the remaining beef broth, red wine, coconut aminos/soy sauce, and paprika. Pour over the beef. Cover and cook on high for 4-6 hours or low for 8-10 hours.
  • In a small bowl, whisk the corn starch and water. Stir into the slow cooker during the last 30 minutes of cooking. This will thicken the broth. When finished, turn off the slow cooker and stir in the frozen peas. If desired, garnish with chopped parsley.