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The Best CrockPot Beef Stew

Is there anything that eliminates more stress than coming home to dinner ALREADY made?!

This stew takes about 10 minutes to throw together and can easily be done in the morning before work (especially if you chop the carrots, onion and potatoes the night before!).

I have to admit, I'm not a huge stew fan but I LOVED this one. I created it by comparing stew recipes, taking what I liked and leaving out what I didn't...and this is what I came up with! I hope you like it as much a I did. 💛


Serves 6-8

  • 1 tablespoon avocado oil

  • 2-3 pounds stewing beef, cut into 1 inch pieces*

  • Freshly ground salt and pepper

  • 2 1/2 cups broth of choice (veggie, beef, chicken or bone)

  • 2 tablespoons tomato paste

  • 1 tablespoon Tamari or soy sauce

  • 1/2 tablespoon balsamic vinegar

  • 1 teaspoon salt

  • Lots of freshly ground black pepper

  • 6 garlic cloves, minced

  • 1 large yellow onion, cut into chunks

  • 4 large carrots, peeled and sliced

  • 1-2 medium-large sweet potatoes diced into 1 inch cubes

  • 2 large yukon gold potatoes, diced into 1 inch cubes

  • ¼ cup spelt flour (or sub all purpose or gluten free flour)

  • 1 cup frozen peas


  1. Add 1 tablespoon avocado oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown for a nice sear (you may need to do this in batches depending on the size of your frying pan). This should take about 5 minute per batch of meat. Transfer to crock pot.