14 Low Carb Crockpot Beef Stew Recipes Without Potatoes or Heavy Thickeners

I put together these crockpot beef stew recipes for anyone watching carbs. They skip potatoes and thickeners but still turn out hearty. You will find ideas with extra veggies and spices to keep the flavor. Many use simple ingredients you might already have. Try them out and see which ones become regulars in your meal plan.

Helpful Tips Before You Start

These adjustments keep the stews hearty and low carb while avoiding potatoes and thickeners.

Choose chuck roast or stew meat

Tougher cuts break down well in the crockpot. They release natural juices that add body to the broth.

Swap potatoes for cauliflower or celery root

These vegetables hold their shape after hours of cooking. Cut them into large chunks so they do not turn mushy.

Brown the beef before slow cooking

A quick sear builds flavor that would normally come from thickeners. Do this step in batches to avoid crowding the pan.

Use less liquid than standard recipes

Start with just enough broth to cover the ingredients halfway. The stew thickens slightly on its own as it cooks.

Add xanthan gum only at the end if needed

A small pinch stirred in during the last 30 minutes can tighten the broth without changing the low carb count. Test a tiny amount first.

Red Wine Mushroom Beef Stew

This red wine mushroom beef stew turns simple ingredients into a rich, slow-simmered meal. The wine adds depth while mushrooms bring an earthy note that stands out against tender beef. It works well for weeknight dinners or weekend meal prep when you want something hearty without extra carbs.

The finished stew has a brothy consistency with soft vegetables and chunks of beef that hold their shape. No thickeners are used, so the flavors stay clean and light.

Red Wine Mushroom Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 8 ounces cremini mushrooms, quartered
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
• Add the mushrooms, onion, carrots, celery, and garlic to the slow cooker.
• Pour in the red wine and beef broth. Stir in the tomato paste, thyme, bay leaves, salt, and black pepper until the tomato paste dissolves.
• Cover and cook on low for 8 hours or until the beef is fork-tender.
• Remove the bay leaves before serving.

Notes

Brown the beef well before adding it to the slow cooker to deepen the flavor from the red wine. Leftovers keep in the fridge for up to 4 days and reheat gently on the stove with a splash of broth if needed. Skip the carrots if you want an even lower carb count and use extra mushrooms instead.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Italian Zucchini Basil Beef Stew

This Italian Zucchini Basil Beef Stew uses zucchini in place of potatoes to keep the dish low carb while still giving the stew body. Fresh basil stirred in at the end adds a bright, herbal note that pairs well with the tomato and beef broth base.

It works well for weeknight meals when you want a hands-off dinner that feels comforting without feeling heavy. The broth stays light since no thickeners are used, and the zucchini softens just enough to add texture without turning mushy.

Italian Zucchini Basil Beef Stew

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 3 medium zucchinis, sliced into 1/2-inch rounds
• 1 (14-ounce) can diced tomatoes, undrained
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup fresh basil leaves, torn
• 2 cups beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat in a skillet over medium-high heat and cook until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
• Add the diced onion, minced garlic, diced tomatoes with their juice, beef broth, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours.
• Add the sliced zucchini to the slow cooker and stir gently. Continue cooking on low for 2 more hours until the zucchini is tender.
• Turn off the heat and stir in the torn basil leaves just before serving.

Notes

Add the zucchini only in the final two hours so the slices hold their shape instead of breaking down. Fresh basil gives the best flavor here, so skip dried if possible. Leftovers reheat well on the stovetop with a splash of broth to loosen the mixture.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet

Smoky Chipotle Pepper Beef Stew

This stew uses chipotle peppers to create a smoky, lightly spicy broth that pairs well with tender beef. It works for weeknight dinners or batch cooking since the slow cooker handles most of the work and leaves a thin, flavorful liquid without any thickener.

The result is a straightforward low-carb meal with bell peppers and celery providing texture instead of potatoes.

Smoky Chipotle Pepper Beef Stew

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef chuck roast, cut into 1-inch cubes
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon adobo sauce from the can
• 1 large onion, diced
• 2 red bell peppers, chopped
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

• Heat the olive oil in a skillet over medium-high heat. Add the beef cubes in a single layer and brown on all sides for 4 to 5 minutes total.
• Transfer the browned beef to the slow cooker. Add the onion, red bell peppers, celery, and garlic.
• Stir in the chopped chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, salt, and black pepper.
• Pour the beef broth over the ingredients and stir once to combine.
• Cover and cook on low for 8 hours until the beef is fork-tender.
• Taste and adjust salt or pepper if needed before serving.

Notes

Use only two chipotle peppers if you prefer milder heat. The thin broth works well spooned over cauliflower rice or served as is with a side salad. Leftovers keep in the refrigerator for three days and reheat evenly on the stovetop without separating.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet

Ginger Bok Choy Beef Stew

This ginger bok choy beef stew brings a light Asian twist to classic crockpot cooking. Tender chunks of beef simmer with fresh ginger and garlic in a simple broth, while bok choy added near the end keeps its texture and color. It works well for weeknight dinners when you want something warm but not heavy.

The flavor is savory with a bright ginger note and a touch of saltiness from the broth and soy sauce. Bok choy adds a mild crunch that balances the soft beef. No thickeners or starchy vegetables are used, so the dish stays low carb while still feeling like a complete stew.

Ginger Bok Choy Beef Stew

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 pounds beef stew meat, cut into 1-inch pieces
• 4 cups beef broth
• 3 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 cups bok choy, chopped
• 2 green onions, sliced

Instructions

 

• Place the beef stew meat in the slow cooker. Add the beef broth, minced ginger, minced garlic, soy sauce, black pepper, and salt.
• Stir the ingredients to combine, then cover and cook on low for 7 hours.
• After 7 hours, stir in the chopped bok choy. Cover and cook for 1 more hour on low until the bok choy is tender but still bright.
• Ladle the stew into bowls and top each serving with sliced green onions.

Notes

Add the bok choy only in the final hour so it stays slightly crisp instead of turning mushy. If you prefer a stronger ginger taste, stir in an extra teaspoon of minced ginger right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing much texture.

Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board

French Herb de Provence Beef Stew

This French Herb de Provence Beef Stew brings tender chunks of beef and garden vegetables together in a light, herb-forward broth. The classic blend of dried herbs gives it a fragrant, slightly floral taste that feels comforting without being heavy. It works well for weeknight dinners when you want something warm and satisfying that still stays low in carbs.

The slow cooker does most of the work, turning simple ingredients into a cohesive stew with plenty of flavor from the long simmer. Without potatoes or thickeners, the broth stays light and brothy while the vegetables soften just enough to add body.

French Herb de Provence Beef Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 1 medium onion, diced
• 8 ounces mushrooms, halved
• 4 cups beef broth
• 2 tablespoons Herbs de Provence
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the sliced carrots, chopped celery, diced onion, and halved mushrooms on top of the beef.
• Sprinkle the minced garlic, Herbs de Provence, salt, and black pepper over the vegetables and meat.
• Pour the beef broth into the slow cooker and tuck the bay leaves into the liquid.
• Cover and cook on low for 8 hours, until the beef is fork-tender.
• Remove the bay leaves before serving.

Notes

Let the stew rest for 10 minutes after cooking so the flavors settle. If you prefer a slightly richer taste, stir in a tablespoon of tomato paste with the broth before starting the slow cooker. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board

Moroccan Spiced Beef Stew with Cinnamon

This beef stew brings warm Moroccan spices to the slow cooker with cinnamon as the standout note. The result is a fragrant, lightly spiced broth that coats tender chunks of beef without any added thickeners or starchy vegetables.

It works well for cooler evenings when you want something comforting yet low in carbs. The flavors develop slowly in the crockpot, giving the meat time to soak up the cumin, ginger, and cinnamon while carrots and olives add texture and balance.

Moroccan Spiced Beef Stew with Cinnamon

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cubed
• 1 large onion, diced
• 3 carrots, sliced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1/2 cup pitted green olives
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

 

• Place the beef stew meat in the slow cooker. Add the diced onion, sliced carrots, and minced garlic on top.
• Sprinkle the cumin, cinnamon, ginger, paprika, and turmeric over the meat and vegetables. Stir to coat everything evenly.
• Pour the diced tomatoes and beef broth into the slow cooker. Add salt and pepper to taste.
• Stir in the green olives. Cover and cook on low for 8 hours until the beef is fork-tender.
• Taste and adjust salt or pepper if needed. Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

The green olives add a briny contrast that pairs well with the cinnamon, so taste the broth near the end of cooking before adding extra salt. If the stew seems too thin for your liking, remove the lid for the final hour to let some liquid evaporate. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board

Caraway Cabbage Beef Stew

This stew combines tender chunks of beef with soft cabbage and the warm, earthy taste of caraway. It makes a good choice for weeknight dinners when you want something filling but still light and low in carbs.

The broth stays thin without any thickeners, letting the cabbage soften and release its natural sweetness during the long cook. Caraway seeds add a gentle spice that keeps each bite interesting.

Caraway Cabbage Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 6 cups chopped green cabbage
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons caraway seeds
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
• Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, caraway seeds, tomato paste, salt, and black pepper.
• Pour in the beef broth and stir everything together until the tomato paste is mostly dissolved.
• Add the chopped cabbage on top and press it down gently so it fits in the liquid.
• Cover and cook on low for 8 hours, until the beef is fork-tender and the cabbage has softened.
• Stir the stew once more before serving to distribute the flavors.

Notes

Brown the beef first for better flavor, and avoid lifting the lid during cooking so the cabbage stays tender without turning watery. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of extra broth if needed.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Garlic Broccoli Beef Stew

This stew brings together chunks of tender beef and bright broccoli in a simple garlic broth. It works well for weeknight dinners when you want a filling meal that stays light on carbs.

The flavor stays savory and straightforward, with garlic leading the way and broccoli adding a bit of texture that holds up in the slow cooker.

Garlic Broccoli Beef Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 4 cups broccoli florets
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 3 cups beef broth
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the beef stew meat, chopped onion, and minced garlic into the slow cooker.
• Pour in the beef broth and soy sauce, then add the dried thyme, salt, and black pepper.
• Stir the ingredients to combine, cover the slow cooker, and cook on low for 7 hours.
• Add the broccoli florets during the final hour of cooking so they soften but stay intact.
• Stir once more before serving to distribute the broccoli through the broth.

Notes

Add the broccoli only in the last hour to keep the florets from turning mushy. If you prefer a stronger garlic taste, stir in an extra minced clove right before serving. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of extra broth to loosen the liquid.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Turmeric Cauliflower Beef Stew

This crockpot stew uses cauliflower in place of potatoes for a low carb meal that still feels filling. Turmeric gives the broth a warm golden color and earthy flavor that pairs well with tender beef. It works nicely for weeknight dinners or make-ahead lunches when you want something simple and hands-off.

The finished dish has a brothy consistency with soft cauliflower pieces and fall-apart beef. No thickeners are used, so the focus stays on the natural flavors from the spices and vegetables.

Turmeric Cauliflower Beef Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups cauliflower florets
• 2 carrots, sliced
• 4 cups beef broth
• 2 teaspoons ground turmeric
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Place the beef stew meat, onion, and garlic in the bottom of the slow cooker.
• Add the cauliflower florets and sliced carrots on top of the beef.
• Pour the beef broth over the ingredients.
• Sprinkle in the turmeric, thyme, salt, and black pepper.
• Stir gently to distribute the spices through the broth.
• Cover and cook on low for 8 hours until the beef is tender.
• Ladle into bowls and top with the chopped parsley before serving.

Notes

Add the cauliflower at the start so it softens fully during the long cook time. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of extra broth if needed. Skip the carrots if you want to lower the carbs even more.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Rosemary Green Bean Beef Stew

This stew pairs tender chunks of beef with green beans in a light rosemary broth. It works well for busy evenings when you want a filling low carb meal that still feels fresh.

The green beans stay firm enough to give the stew some texture while the rosemary adds an earthy note that pairs nicely with the beef.

Rosemary Green Bean Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 1 pound green beans, trimmed and halved
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for a few minutes.
• Transfer the browned beef to the slow cooker.
• Add the diced onion, minced garlic, green beans, beef broth, rosemary, salt, and pepper to the slow cooker.
• Stir everything together until the ingredients are evenly distributed.
• Cover and cook on low for 7 hours until the beef is tender.
• Stir once more before serving.

Notes

Add the green beans at the start so they soften just enough without turning mushy. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed. Use fresh rosemary rather than dried for the clearest herb flavor.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet

Oregano Olive Beef Stew

This oregano olive beef stew brings together tender beef and briny olives in a light broth that stays low carb. The dried oregano gives an herbal backbone while the olives add a salty pop that makes each bite interesting. It works well for weeknight meals or batch cooking since everything goes into the slow cooker with little hands-on time.

The finished stew has a brothy texture without any thickeners or potatoes. Carrots and celery provide just enough vegetable bulk while keeping the carb count low.

Oregano Olive Beef Stew

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 lbs beef stew meat, cut into 1-inch pieces
• 1 cup pitted green olives, halved
• 2 tablespoons dried oregano
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 medium carrots, sliced into rounds
• 2 celery stalks, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon olive oil

Instructions

 

• Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and sear for 3 to 4 minutes until browned on the outside. Transfer the meat to the slow cooker.
• Add the diced onion, minced garlic, sliced carrots, and sliced celery to the slow cooker.
• Pour in the beef broth. Stir in the salt, black pepper, and dried oregano.
• Add the halved green olives and bay leaves. Stir gently to distribute the ingredients.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
• Remove the bay leaves before serving.

Notes

If the broth tastes too mild after cooking, stir in an extra teaspoon of dried oregano during the last hour. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of extra broth to loosen the texture.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet

Bell Pepper Paprika Beef Stew

This Bell Pepper Paprika Beef Stew uses colorful peppers and plenty of paprika to create a bright, savory dish that stays low in carbs. The slow cooker handles everything after a quick sear, giving you tender beef in a light broth without potatoes or any thickeners. It suits weeknight dinners or make-ahead lunches when you want something hearty but still light.

The flavor leans warm and smoky from the paprika, with natural sweetness from the peppers cutting through the richness of the beef. The result feels comforting without feeling heavy.

Bell Pepper Paprika Beef Stew

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 3 bell peppers (mixed colors), sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 tablespoons paprika
• 1 (14 oz) can diced tomatoes
• 3 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
• Transfer the browned beef to the slow cooker.
• Add the sliced bell peppers, diced onion, minced garlic, paprika, diced tomatoes, beef broth, salt, and black pepper to the slow cooker.
• Stir everything together to combine.
• Cover and cook on low for 8 hours until the beef is tender.
• Ladle into bowls and top with the chopped parsley before serving.

Notes

Use a mix of sweet and smoked paprika if you want more depth, and slice the peppers into thick strips so they hold their shape after long cooking. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the consistency.

Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet

Nutmeg Spinach Beef Stew

This nutmeg spinach beef stew brings warm spice and fresh greens together in a simple slow cooker meal. It works well for weeknight dinners when you want something hearty yet light. The broth stays thin without thickeners, and the spinach adds color and texture at the end.

The flavor comes through as earthy and slightly sweet from the nutmeg, balanced by tender beef and basic vegetables. It fits low carb eating because it skips potatoes and uses spinach instead of starchy fillers.

Nutmeg Spinach Beef Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 4 cups fresh spinach leaves
• 1 medium onion, diced
• 2 celery stalks, sliced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
• Transfer the browned beef to the slow cooker. Add the diced onion, sliced celery, sliced carrots, and minced garlic.
• Pour in the beef broth. Stir in the dried thyme, salt, and black pepper.
• Cover and cook on low for 7 hours until the beef is tender.
• Stir in the ground nutmeg and fresh spinach leaves. Cover and cook for 10 more minutes until the spinach wilts.

Notes

Add the spinach only in the last 10 minutes so it stays bright green instead of turning mushy. Taste the broth before serving and adjust the nutmeg if you prefer a milder spice note. Leftovers keep well in the fridge for three days and reheat gently on the stove without separating.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Thyme Celery Beef Stew

This thyme celery beef stew keeps things simple with tender beef and plenty of sliced celery in a light broth. Fresh thyme gives the dish an earthy herbal flavor that stands out without any heavy seasoning. It suits busy evenings when you want a warm, low carb meal that does not require extra thickeners or potatoes.

The finished stew stays brothy, so the celery keeps some texture while the beef becomes fork tender. It works well as a straightforward main dish that reheats nicely for lunches or another dinner.

Thyme Celery Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 8 celery stalks, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the sliced celery, diced onion, and minced garlic on top of the beef.
• Pour the beef broth over the meat and vegetables.
• Sprinkle the fresh thyme leaves, salt, and black pepper across the surface.
• Cover and cook on low for 8 hours until the beef is tender.
• Stir once before serving to distribute the thyme and celery.

Notes

Slice the celery a little thicker if you prefer it to hold more bite after the long cook time. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of extra broth if needed. Dried thyme can replace the fresh leaves in a pinch, but use only one teaspoon since it is more concentrated.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board