Slow Cooker Beef and Veggie Stew Recipe

Slow Cooker Beef and Veggie Stew Recipe

Slow Cooker Beef and Veggie Stew Recipe

Enjoy this simple veggie-loaded beef stew that takes only a few minutes prep. The outcome is absolutely delicious. Feel free to substitute your favorite vegetables for the ones that we have here.

Serves 6 to 8


2 pounds organic stewing beef, chopped into bite-sized pieces

1 1/2 cups beef broth

4 sweet potatoes, chopped into 3/4-inch cubes

1/2 small butternut squash, chopped into 3/4-inch cubes

1 parsnip, chopped into 1/2-inch cubes or rounds

2 cups Brussels sprouts, halved or quartered

4 large carrots, chopped into 1/2-inch cubes or rounds

4 stalks celery, chopped into 1/2-inch slices

1 onion, coarsely chopped

2 packets organic dry onion soup mix

1/4 cup gluten-free or all-purpose flour  

2 to 3 teaspoons Worcestershire sauce

1 teaspoon Himalayan pink salt

2 cloves chopped garlic, optional (since there is also garlic in the onion soup mix)


Place meat in the slow cooker and coat with flour and onion soup mix. Add vegetables, broth, salt and garlic, if using. Stir to mix all ingredients. Cook on high for 6 hours. Taste and adjust seasoning if necessary. Serve over rice or as is.

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