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Low FODMAP Slow Cooker Beef, Carrot, and Tomato Stew

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Who doesn't love coming home from a long day at work to the smell the slow cooker! Not only is it tasty but it saves time and gives you more time to relax at the end of a stressful day.

That is why we wanted to share our recipe for low FODMAP slow cooker beef stew.

This recipe reminds me of growing up when my mother would use the slow cooker to cook almost every meal. While we don't use the slow cooker as much as her, I love the ease of this. 

Just be sure to remember to turn on the slow cooker below you leave in the morning!

Low FODMAP Slow Cooker Beef, Carrot, and Tomato Stew

Let's Get Started!

Low FODMAP Slow Cooker Beef, Carrot, and Tomato Stew

  • Prep time: 10 minutes
  • Cook time: 3-6 hours
  • Serves: 4

Ingredients

  • 1 tablespoon garlic-infused olive oil*
  • 1 ½ lb. beef stew meat, cubed
  • 3 tablespoons rice flour
  • ½ cup red wine
  • 2 tablespoons tomato paste
  • 1 green bell pepper, diced
  • 4 large carrots, diced
  • 3 large tomatoes, diced
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, chopped (or ¼ teaspoon dried)
  • 2 tablespoons fresh thyme, chopped (or ½ teaspoon dried)
  • ½ cup water
  • ½ cup fresh parsley, chopped
  • salt and pepper to taste

Directions

  1. Heat garlic-infused olive oil in a large sauté pan over medium heat.
  2. Add the beef and rice flour to a medium bowl and generously season with salt and pepper. Toss until all the beef cubes are evenly coated with the flour mixture.
  3. Sear beef cubes in the hot oil until a nice crust forms on all sides, around 1-2 minutes per side. Transfer browned beef to the slow cooker.
  4. Pour the wine into the pan you used to sear the beef and scrape out all of the brown bits stuck to the bottom with a wooden spoon. Don’t skip this step as the best flavor is in those brown bits stuck to the pan. Pour wine over the beef in the slow cooker.
  5. Add tomato paste, bell pepper, carrots, tomatoes, bay leaves, rosemary, thyme, and water to the crock-pot. Season with a fat pinch of salt and pepper and cover with a lid. 
  6. Cook on high for 3-4 hours or low for 5-6 hours. Remove bay leaves and stir in parsley before serving. Enjoy!

*To make your own garlic-infused olive oil, sauté 8-10 whole garlic cloves (don’t slice or mince the cloves!) in a cup of olive oil for 2-3 minutes. Discard the garlic afterward. FODMAPs are not fat-soluble, so this is great to enjoy a bit of garlic flavor with your meals. 

 

Enjoy our low FODMAP slow cooker beef? Let us know in the comments!

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