Slow Cooker Beef Stew
When winter really settles in, there’s something deeply satisfying about a bowl of slow-cooked, nourishing stew. This Beef Stew is rich in flavor, packed with seasonal veggies, and full of the kind of comfort that warms you from the inside out.
Made with grass-fed beef, bone broth, and winter produce like leeks, cabbage, and mushrooms, it’s perfect for meal prep or a cozy Sunday dinner.
Ingredients (Serves 4)
1 lb grass-fed beef stew meat
2 TBS grass-fed ghee
1 small leek, sliced (white and light green part only)
2 cups mushrooms, sliced
2 cups green cabbage, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
4 cups grass-fed beef bone broth
2 bay leaves
Sea salt and pepper, to taste
Directions
Season beef with sea salt and pepper.
In a large sauté pan, heat 1 TBS ghee over medium heat.
Brown the beef in batches for 4-5 minutes on all sides. Remove and place in a slow cooker.
In the same pan, add the remaining 1 TBS ghee.
Sauté leeks, mushrooms, and garlic for 2-4 minutes until fragrant. Add to slow cooker.
Add thyme, rosemary, bay leaves, and chopped cabbage to the slow cooker.
Pour in bone broth and season with additional salt and pepper to taste.
Cook on low for 7-8 hours, until beef is fork-tender and the flavors are rich and fully developed.
Tips & Swaps
Veggie swaps: Try adding diced rutabaga, celery root, potatoes, or turnips for a heartier winter twist.
Short on time? Use an Instant Pot on the stew setting for a faster version.
Boost the greens: Stir in a handful of chopped kale or chard during the last 30 minutes of cooking.
Why It Works for Winter
Warming & deeply nourishing: Bone broth, beef, and herbs offer comfort and gut-healing benefits ideal for cold, dry months.
Winter produce friendly: Cabbage, leeks, garlic, and mushrooms are at their best this time of year.
Meal prep magic: This stew stores and reheats beautifully - great for batch cooking or freezing.
