Slow Cooker Beef & Root Veggie Stew

Slow Cooker Beef & Root Veggie Stew

Big batches mean convenient, brain and body-fuelling lunches all week long

To be honest, I don’t find the word “stew” does this delicious, nutritious, easy-to-create dish any justice whatsoever.

Another meal I like to make a big batch of, then enjoy throughout the week for lunch and dinner (or freeze some for down the road), stew provides another tasty way incorporate superfood status-worthy Healing Bone Broth in your diet.


  • 4 cups kale, washed & chopped (spinach works, too – pictured below – but kale holds up best)
  • 2-3 lbs stewing beef (preferrably grass-fed)
  • 8 oz tomato paste
  • 12 cloves of garlic, peeled, crushed and chopped
  • 3 tbsp gluten-free tamari
  • 1 medium onion, diced
  • 4-6 cups carrots, turnip, parsnip, cubed
  • 2 tbsp chili powder
  • 2 tbsp ground pepper
  • sea salt to taste
  • squirt sriracha sauce (if you like a little heat!)
  • Homemade bone broth (use less for a thicker stew, more if you like sipping broth like I do)
Slow Cooker Beef & Root Veggie Stew

Fresh ingredients ready to cook on low overnight


  • Place kale at the bottom of the slow cooker
  • Top kale with stewing beef
  • Spoon tomato paste on top of beef, and sprinkle the crushed, chopped garlic cloves around the meat
  • Place the remaining ingredients in the slow cooker
  • Lid it and cook on low for 8-9 hours

I typically turn it on right before bed so that it’s ready by the time I wake up. This makes it SO EASY, plus it fills the whole condo with the most lovely, comforting aroma! You might even be tempted to have some for breakfast (I’ve done this before).

Let it cool then place in individual serving-size containers for refrigerating or freezing. Be sure to get a garlic clove or two in each container for maximum flavour!

This recipe was inspired by the Slow Cooker Paleo Beef Stew at Fat Lazy Celiac.