Whole Foods Crockpot Recipes: Veggie Beef Stew

Barbara G.

Staff member

3 tablespoons reduced-sodium tamari
1 pound chuck stew meat, cut into 1-inch cubes
1 1/2 pound small Yukon Gold potatoes, cut into wedges
1/4 teaspoon fine sea salt
1 1/2 tablespoon tomato paste
3/4 pound white mushrooms, quartered
6 cloves garlic, sliced
4 carrots, cut into 3/4-inch rounds
3 tablespoons red wine vinegar
1 (12-ounce) package frozen pearl onions
1/2 teaspoon ground black pepper


Place potatoes in the bottom of a slow cooker.

Heat a large, heavy skillet over medium-high heat. Add beef and salt, and cook, stirring frequently, until browned; add water a tablespoon at a time if the beef begins to stick.

Place beef on top of potatoes in the slow cooker. Add mushrooms to the skillet and cook, stirring frequently and adding more water if necessary, until mushrooms brown. Place in the slow cooker.

Add carrots, onions and garlic to the slow cooker. In a small bowl, whisk together tamari, vinegar, tomato paste and pepper, and pour over vegetables. Cover and cook until beef is very tender, 8 to 10 hours on low or 4 to 5 hours on high.


Source: WholeFoodsMarket