This vegetable beef stew recipe cooked low and slow in the slow cooker, or if you prefer to call it a crockpot, is one of our favorite healthy crockpot beef stew recipes.
Normally we recommend using beef chunks cut up from the shoulder (chuck), such as blade roast or cross rib roast (beef shoulder roast), the shoulder is very tender and flavorful when cooked all day in a liquid. But we wanted to make a healthy crockpot beef stew, so we decided to go with the leaner top sirloin, which has a robust flavor and is tender, but not quite as juicy as the blade.
For someone on a budget another option for a lean cut of beef would be the sirloin tip or the top round (inside round). Both are decent cuts for a stew but just a step down from the top sirloin in flavor and tenderness.
This stew is loaded with flavor with the usual ingredients like potatoes and carrots, we also added parsnips and cremini mushrooms which are also called portobello caps, which should have your family begging for a second serving of this healthy beef stew recipe.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef and brown on all sides, about 6-8 minutes, may have to brown the beef cubes in 2 batches. Transfer the beef to the slow cooker insert.
Add another tablespoon of olive oil to the same skillet over medium-high heat. Add garlic, onions and thyme and cook until onions are softened and lightly browned, about 6-8 minuted. Stir in all purpose flour and cook 1 minute. Whisk in chicken broth slowly, scraping up any browned bits. Transfer to the slow cooker insert.
Add beef broth, mushrooms, soy sauce, bay leaves, potatoes, parsnips, carrots, salt and pepper to the slow cooker insert and gently stir.
Cover and cook on low 9-11 hours, or 5-6 hours on high. Season with salt and pepper to taste and serve.