Monday Meals with Me: Beef Stew

Let’s be honest, living in Southern California it doesn’t always feel like Stew weather.  But this year we’ve actually started off the year with a lot of rainy grey days…so yes “Stew weather” it is.

And don’t be shocked, this is one of my rare recipes that doesn’t have any cream in it.  In fact with the exception of the meat for all you vegetarians out there, this one is pretty healthy.  It’s paleo and gluten free. It’s chock full of veggies and is just so flavorful and filling.

This is one of those recipes you can do either on top of the stove, in one of those InstantPots, or in a slow cooker, just adjust your time accordingly.  I use my slow cooker because I can throw it all in the pot in the morning, and let it do it’s thing all day.  


Beef Stew

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2 tablespoons butter

1 lb. beef stew meat

1 yellow onion, diced

4 large carrots, diced

4 celery stalks, diced

2 cups diced gold potatoes

6 garlic cloves, minced

3 cups beef broth

1 cup dry red wine  (can replace with beef broth)

2 tablespoons balsamic vinegar

2 teaspoons fresh thyme leaves

1 teaspoon salt

3/4 teaspoon ground pepper


Heat butter in a large skillet over medium heat. Season beef with salt and pepper. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.  Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, wine, thyme, until well combined; Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.  Season with more salt and pepper, to taste if needed.


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