This low FODMAP slow cooker chunky beef stew is hearty, rich, and easy on the gut. Packed with tender beef and root veggies, it’s comfort food without the bloat.
I don’t know about you but as soon as I hear the word ‘slow cooker’ I always dream of a chunky beef stew. Classic, huh? I know I don’t have to explain myself when I use the word ‘chunky’ to describe a stew. I know you know exactly what I’m talkin’ about.
You could probably make this classic beef stew in the instant pot or on the stove top but honestly, I haven’t even tried because it’s just somethin’ about slow cooking chunky beef in stew form (aka copious amounts of broth and red wine) that reaaaallly gets my flag up the flagpole, ya know what I’m sayin’??
SO, LET’S TALK SLOW COOKER
Yeah so, whoever thought of this life-changing contraption probably loved a good chunky beef stew. Or maybe they were a busy mom with like 17 kids. Or someone who just really had this whole life thing figured out. I meeeean, who doesn’t love coming home after a long day’s work (or grocery shopping, cause these days, that’s work, too) to dinner made without barely having to lift a finger?!
What about the smell (which, in my humble opinion, has always been my absolute favourite part of cooking ANYTHING in a crockpot or slow cooker) that eventually takes over the entire house and lingers for hours?! Everything I’ve ever made in the crockpot has only ever required minimal preparation. My fav part? The rewards are substantial and this baby is no different.
What I love about this slow cooker chunky beef stew is that you have the option of cooking it on high or low, depending on how much time ya have. It’ll only take a good 3-4 hours on high if you’re going that route, as opposed to 6-8 on low. Either way, prepare for the most tender beef chunks evvvvvah and a house that smells so good, you might have to save a bowl for the neighbours.
How long it actually takes is really only gonna come down to two things: 1) How good your slow cooker is and 2) how big your beef chunks are. I’d recommend starting to keep an eye on it after 3 hours for high and 6 hours for low. Don’t forget that in the last 30 minutes of cooking (so when you’re beef is pretty much pull-apart tender) you have to stir in the canned shrooms + chopped parsley + cornstarch mixture (to thicken).
THE CLASSIC BEEF STEW FIXIN’S
We alllll know a classic beef stew is not a classic beef stew without good ol’ baby potatoes + baby carrots. We like ‘em equally so I throw ‘em in in equal parts, however, you do you here….no one’s gonna judge you for putting an extra cup of carrots if you’re little heart desires.
THE CANNED MUSHROOMS
Why canned, ya ask?! We can thank the low FODMAP diet for this one. Unfortunately, fresh shrooms are high in FODMAPs (shame, I tell ya). Buuuuuut all is not lost for those mushroom lovers out there following a low FODMAP diet. Canned shrooms have the green light! Here we are, at another ingredient I so warned you about that is confusing AF when it comes to FODMAPs.
My understanding of why canned mushrooms are low FODMAP and fresh mushrooms are not: the fructans that make fresh mushrooms high FODMAP are released into the brine of the canned mushrooms, lowering the overall FODMAP content of the mushroom themselves. Interesting fact when you think about it but man, is that ever confusing.
For those who still don’t know WTF I’m talking about when I say the word ‘FODMAP’, feel free to use fresh shrooms in place of the canned, just don’t be rubbing it in the rest of our faces….
FREQUENTLY ASKED QUESTIONS
Well, it ain’t called slow cooker chunky beef stew for nothing! If you’re like me, seeking the easy way out, you can go ahead and get stewing beef which already comes cut into chunks. However, if you’re up for doing the cutting yourself, you can grab a boneless beef chuck. Either way, said chunks should be about 1 inch cubes.
Yes, you can put raw beef directly into a slow cooker for stew. The low, steady heat will cook it safely and thoroughly over time.
That said, browning the beef first in a pan adds extra flavour and helps lock in juices. But, it’s totally optional. If you’re short on time (or just not feeling the extra dish), tossing the raw beef straight in works just fine!
It’s generally better to cook stew on low in a slow cooker. The lower temperature gives the beef more time to break down, making it extra tender and flavourful.
Cooking on high will still work, but the meat may not be as melt-in-your-mouth soft. If you’ve got the time, low and slow wins every time for stew!
Yes, you can overcook beef stew in a slow cooker, especially if it cooks too long on high or sits on warm for hours after it’s done.
The meat can start to dry out or get stringy, and the veggies may turn to mush. To avoid that, stick to the recommended cook time (usually 8–10 hours on low or 4–6 on high) and check for doneness toward the end.
Leftover beef stew will keep in the fridge for about 3 to 4 days when stored in an airtight container. Let it cool slightly before refrigerating, and reheat it thoroughly when you’re ready to eat. The flavours often get even better after a day or two, making it a great make-ahead meal. If you need to store it longer, beef stew also freezes well for up to 3 months.
LOVE THIS RECIPE? Try my beef with vegetable soup or my Irish beef stew with guinness next!
MORE COMFORTING SOUP RECIPES
CREAMY SALMON CHOWDER WITH BACON
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
SLOW COOKER CHUNKY BEEF STEW
Ingredients
- 1 tbsp Extra Virgin Olive Oil or Garlic-Infused Olive Oil
- 4 strips Bacon
- 1-1 ½ pounds Stewing Beef or Boneless Beef Chuck cut into 1-inch cubes
- 2 cups Low FODMAP Broth or Stock
- 2 cups Baby Potatoes halved, larger ones quarted
- 2 cups Baby Carrots
- 1 can Sliced Mushrooms drained
- ½ cup Dry Red Wine*
- 2 tbsp Tomato Paste
- 3 tbsp Fresh Parsley chopped, more for garnish
- 2 tbsp Worcestershire Sauce
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Dried Thyme
- 1 tbsp Smoked Paprika
- 1 tbsp Cornstarch
- 2 Bay Leaves
- Salt and Pepper to taste
Instructions
- Season the beef with salt, pepper, and smoked paprika. Using the same skillet, add the beef chunks in a single layer and cook until evenly browned, 1-2 minutes per side. Transfer to the slow cooker and be sure not to leave any liquid behind in the pan.
- Add the baby potatoes, baby carrots, thyme, and more salt and pepper to the slow cooker. Add the worcestershire, soy sauce or tamari, bay leaves, and tomato paste. Stir until well combined. Add broth and red wine. Stir again.
- Cover and cook on low heat for 6-8 hours (until the meat is tender, mine took closer to 6) or high for 3-4.
- In the last half hour of cooking, mix the 1 tbsp of cornstarch into 2 tbsp of broth (just remove it from the slow cooker into a small bowl), add it back in, and stir. Add the canned mushrooms, chopped parsley, and more salt and pepper and cook for additional 30 minutes or until the broth has thickened. Garnish with extra parsley and serve hot!
Notes
Nutrition
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