This healthy slow cooker beef stew is the perfect easy weeknight dinner that you can prep ahead! Learn how to make slow cooker beef stew healthy and delicious!
In a large mixing bowl, add the chickpea flour, sea salt, and ground pepper. Stir to combine.
In a large skillet, heat the olive oil over medium-high heat, and add the coated meat. Brown the meat on all sides, in batches. (We’re not looking to cook the meat all the way through here - just to get a golden, crispy crust which will add a ton of flavor to the stew.)
Transfer the browned meat into the slow cooker.
In the same pan, add the diced yellow onion, and cook for 2-3 minutes.
Then add the minced garlic and cook for one minute, until fragrant.
Transfer this into the slow cooker, over the meat.
Set the slow cooker to the Low setting for 6 to 7 hours* or on high for 3 to 4 hours, stirring about half way through. The stew is ready when the meat is tender and falls apart and the potatoes are tender when poked with a fork.
* Great cuts of beef for this stew include: Chuck Roasts, Bottom Round Roast, Rump Roast, Top Round, or Pot Roasts. Look for lean, tough cuts of meat that will break down and become tender over time in the slow cooker.
* While you don’t have to brown the beef before adding it into the slow cooker, it really does add a ton of flavor and thickness to the stew.
* I've found the meat to be the most tender when cooked on Low compared to the High setting.