Slow Cooker No-Salt Beef and Vegetable Stew
Hearty beef stew simmered low and slow with fresh vegetables and aromatic herbs, made without added salt for a natural savory flavor. This American-inspired beef recipe (low sodium), ready in about 440 minutes, pairs beef chuck roast, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes beef chuck roast
- 3 medium, peeled and sliced into 1/2-inch rounds carrots
- 2, diced celery stalks
- 1 large, chopped yellow onion
- 4 cloves, minced garlic cloves
- 4 cups beef broth (low sodium)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 bay leaf
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for about 6-8 minutes, turning occasionally until caramelized.
- Step 2: Transfer the browned beef to the slow cooker. Add 3 sliced carrots, 2 diced celery stalks, 1 chopped large yellow onion, and 4 minced garlic cloves.
- Step 3: Stir in 4 cups low sodium beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp black pepper, and 1 bay leaf.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours, until beef is tender and vegetables are soft.
- Step 5: Remove bay leaf before serving. Adjust seasoning with black pepper if desired.
Frequently asked questions
How long does Slow Cooker No-Salt Beef and Vegetable Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker No-Salt Beef and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow Cooker No-Salt Beef and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker No-Salt Beef and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker No-Salt Beef and Vegetable Stew low sodium?
Yes — this recipe is tagged low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
