<p>This easy Paleo Slow Cooker Beef Stew makes a hearty and comforting meal. The earthy and tangy undertones of this recipe are highlighted by the slow cooking that makes this an easy prep option. Make this meal ahead of time and reheat for a quick dinner!</p>
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Ingredients
- 1 pound Stew Beef
- 1 1/4 cups dice Onion, Red
- 5 tablespoons Tomato Paste
- 2 teaspoons mince Garlic, Cloves
- 2 tablespoons chop Thyme, Fresh
- 1 cup dice Carrot
- 2 cups dice Celery
- 1/2 cups Peas, Frozen
- 2 whole Bay Leaf
- 2 tablespoons chop Parsley, Fresh
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Sea Salt
- 1/2 teaspoons Black Pepper
- 2 cups Beef Bone Broth/Stock
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 175 Calories
- 4g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 48mg Cholesterol
- 685mg Sodium
- 17g Total Carb
- 5g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 20g Protein
- 3 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients in a slow cooker.
- Cook on low 6 hours.
- Remove bay leaves before serving.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients in a slow cooker.
- Cook on low 6 hours.
- Remove bay leaves.
- Allow to cool completely.
- Divide between indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until warmed through.