Crockpot Paleo Korean Beef Stew
Paleo, Low-Carb, Gluten-Free, Refined Sugar-Free, Minimal Ingredients, Easy
Indulge in this healthy, authentic, gluten-free crockpot Paleo Korean beef stew full of Korean inspired flavors for lunch or dinner.
While there are some restaurants out there offering oriental stews, none will provide a homemade easy-to-execute crockpot dish. This healthier take on the traditional Korean stew is not only budget-friendly but will also be ready when you walk into the door after a long day of work or play.
I love crockpot meals, especially ones that require minimal prep work and can be thrown together in a moment’s notice. You’ll get that and more with my rendition of this Korean stew. Enjoy all the traditional flavors but with a healthier Paleo twist! Browse my Paleo crockpot meal selection.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your Korean stew turned out, so please leave a comment and share it with your friends and family.
How to Make Crockpot Paleo Korean Beef Stew
1. In a medium-sized bowl combine, arrowroot, salt, pepper, and stew pieces and toss until nicely coated.
2. Place the coated stew pieces into a 6-quart or larger crockpot, followed by onions, carrots, garlic, tomato sauce, coconut aminos, honey, and ginger.
3. Cover and cook on low for 4 to 6 hours or until vegetables and meat are fork-tender. Stir for 30 seconds until the sauce starts to thicken. Serve over a bed of cauliflower rice.
How to Store Crockpot Paleo Korean Beef Stew
Any leftover stew can be stored in an airtight container for up to 3 to 5 days in the refrigerator, which is perfect for the week’s lunch meal prep.
Essential Equipment for Making Crockpot Paleo Korean Beef Stew
Crockpot – (Otherwise known as the slow cooker). Crockpots are perfect for ‘setting and forgetting.’ I’ll usually prepare this the night before and turn on the crockpot first thing in the morning. Honestly, I’m not sure what beats coming home to the aromas of a cooked meal and being able to eat right away! Plus, the crockpot leaves the beef moist and tender, which is hard to do in the skillet!
More Paleo Crockpot Meals
Herbed Pork Tenderloin & Vegetables – Have this delicious and easy to execute Paleo crockpot herbed pork tenderloin and vegetable family meal ready to eat when hunger calls!
Beef Stew & Vegetables – Warm-up this hearty Paleo beef stew with root vegetables. This is the perfect meal to come home to after a day of work or hunting.
Creamy Pheasant (or Chicken) & Mushroom Stew – This homemade crockpot creamy pheasant mushroom stew is the perfect comfort meal for any occasion and is free from dairy, grains, and all things processed.
Basic Staples For Making Crockpot Paleo Korean Beef Stew
Stew Meat – When I purchase our cow, I always request specific cuts like stew meat. (Total time saver). If you can’t source quality stew meat, you can use chuck steak and cut it into 1-inch cubes
Arrowroot – Arrowroot acts like a thickening agent for the gravy and can replace corn starch in any dish.
Produce – Its always best to choose local or organic when you can. If using conventional toppings, make sure to wash and peel as necessary.
Tomato Sauce – One of my favorite brands is Muir Glen when it comes to purchasing quality tomato products.
Coconut Aminos – Coconut aminos provide an excellent alternative to soy sauce.
Honey – Source local and raw honey when available.
Ginger – I love making recipes that I don’t have to go to the store and buy fresh foods for. On the other hand, if you have fresh ginger, feel free to use it (you’ll just want to add a little more then the recipes calls for). Ex. 1 teaspoon dried ginger = 1 tablespoon fresh ginger.
Crockpot Paleo Korean Beef Stew
- 2 tablespoons arrowroot flour
- 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 1.5 lb beef stew meat
- 1/2 medium onion, sliced
- 2 large carrots, peeled and sliced
- 2 large garlic cloves, minced
- 1/2 cup tomato sauce
- 1/4 cup coconut aminos
- 3 tablespoons raw honey
- 1 teaspoon ground ginger
- 1 lb cauliflower rice, cooked
- In a medium-sized bowl combine, arrowroot, salt, pepper, and stew pieces and toss until nicely coated.
- Place the coated stew pieces into a 6-quart or larger crockpot, followed by onions, carrots, garlic, tomato sauce, coconut aminos, honey, and ginger.
- Cover and cook on low for 4 to 6 hours or until vegetables and meat are fork-tender. Stir for 30 seconds until the sauce starts to thicken. Serve over a bed of cauliflower rice.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.