April 10, 2018

Slow Cooker Beef Stew

Hearty paprika beef stew full of veggies, simmered in slow cooker until everything is perfectly tender. This stew makes a nutrient-rich, filling low carb comfort food for your whole family. {gluten free, low carb, paleo}

The combination of grass fed beef chunks, root vegetables, garlic, paprika, tomato and fresh herbs makes a perfect comfort food for chilly days. You’ll love the juicy melt in your mouth beef among a lot of tender vegetables.





30 minutes prep is all you need, then let your slow cooker to do the rest to get this hearty stew. I usually brown the beef chunks in a pot and in the same time I prepare the base of the stew. By simmering the beef in a dense onion, garlic, paprika and tomato stew on the stove you’ll get a hearty and flavorful stew-base and you can leave out the flour. This beef stew is not that thick as a flour thickened stew, but it’s rich and amazingly tasty.

Hard vegetables as carrots, parsnip and turnip are ideal veggies to use in a slow cooked stew. They got tender and makes the liquid flavorful. It’s important to cut the veggies into the same size chunks (not too small, not too big), otherwise they will not cook evenly. Season the stew with fresh or dried herbs: I used parsley, lovage and a bay leaf, plus of course a huge tablespoon of smocked Hungarian paprika and paprika cream, which you can leave out or substitute it with Sriracha sauce if you don’t mind the stew is a slightly hot.

After 15 minutes of simmering the beef, transfer the stew into the slow cooker, add the chopped vegetables and give the stew a good stir. Add more water or broth if necessary to cover the veggies. I added just water to the stew, I felt is flavorful enough there’s no need to add broth or stock. Simmer this stew in a Crockpot for four hours to get this hearty texture and a healthy stew rich flavors.

Perfect easy comfort food which is also healthy: this stew is all made from fresh healthy vegetables, herbs and beef, nothing artificial, preservatives, flour, sugar, just clean natural ingredients.

So far this is our favorite low carb stew, it’s savory and has deep rich flavors. You won’t miss the potatoes, beans or any other starchy vegetable. Serve the stew with sour cream and crusty bread, if you are not on a diet. Enjoy!

Diet: gluten free, sugar free, dairy free, low carb, paleo

Slow Cooker Beef Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4
Hearty paprika beef stew full of veggies simmered in slow cooker. This stew makes a nutrient-rich, filling low carb comfort food for your whole family. {gluten free, low carb, paleo}
  • 500 g | 1.1 lbs diced beef (cut into bite-size chunks)
  • 1 medium onion (chopped)
  • 2 garlic cloves (chopped)
  • 2 tbsp olive oil or fat
  • ½ cup tomato paste (4-5 tbsp)
  • 1 tbsp smoked or sweet paprika
  • 1/ teaspoon paprika cream *
  • 2-3 carrots (sliced)
  • 2 parsnips (sliced)
  • ⅓ turnip / about ½ cup (sliced)
  • 3-4 celery sticks (sliced)
  • ½ teaspoon parsley
  • 1 bay leaf
  • ⅓ teaspoon lovage
  • salt to taste
  • black pepper to taste
  • 1 cup of water + more if necessary
Let's get started!
  1. In a large pot heat the olive oil or any other fat, then add the chopped onion and sauté for 3-4 minutes.
  2. Add the beef chunks, then cook on medium heat until the meat turns brown.
  3. Stir in the chopped/minced garlic and cook for one minute on medium heat.
  4. Season the meat with one tablespoon paprika, stir well, then immediately add a cup of water (or vegetable/beef broth if you desire). Cover with lid and bring it to boil.
  5. Season the stew with salt, black pepper, parsley and lovage. Stir in the paprika cream and tomato paste and simmer for 10- 15 minutes on medium heat.
  6. While the stew is thickening, cut the vegetables.
  7. Transfer the beef stew into the slow cooker, add the chopped vegetables and a bay leaf. Stir well.
  8. Add a splash of water to cover all the vegetables.
  9. Cook for 4 hours on high or 6 on low, or until the beef is tender.
  10. Adjust seasonings to your taste before serving. Garnish the stew with freshly chopped parsley and serve with sour cream.
* if you don't have paprika cream you can substitute it with Sriracha sauce or chili sauce, or leave it out completely and add more paprika

Nutrition Facts
Serving Size 1 cup
Servings Per Container 4

Amount Per Serving
Calories 680 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 21g 105%
Trans Fat g
Cholesterol 95mg 32%
Sodium 620mg 26%
Total Carbohydrate 22g 7%
Dietary Fiber 9g 36%
Sugars 12g
Protein 22g 44%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!


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