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This hearty stew from guest chef and author Julie Hauser is packed with fiber, protein, and antioxidants. Cooking in the slow cooker makes this recipe a go-to for busy weekday dinners.  The carrots and sweet potatoes contain beta-carotene, the red-orange pigment that is converted into Vitamin A in the body. Consuming antioxidants such as beta-carotene is important in protecting against harmful free radicals. According to Medical News Today, consuming a diet rich in beta-carotene can lower your risk of developing cancer and heart disease. This beef stew recipe is adapted from author Julie Hauser and uses Savorfull approved product Jessica’s Gluten-Free All-Purpose Flour to create the perfect beef stew to keep you warm and healthy this winter.

Slow Cooker Beef Stew

1 onion, chopped

2 large potatoes, peeled and chunked

2 carrots, peeled and chunked

1 sweet potato, peeled and chunked

1 package lean beef stew (about 1.25 lbs)

2 TB extra virgin olive oil

2 TB ketchup (Stacy likes Trader Joe’s or Sir Kensington’s) 

1-2 TB honey

2 cubes frozen garlic

1 tsp salt

black pepper to taste

Onion powder to taste

1/2 cup low sodium, low sugar marinara sauce 

2-3 cups water

¼ cup Jessica’s Gluten-Free All Purpose Flour


Use a slow cooker liner to line the pot. Cook on high for 4 hours without any water or sauce (only ketchup and olive oil). Then add remaining ingredients and leave on low for 3 hours.


Julie Hauser is the author of Mothers to Mothers: women across the globe share the joys and challenges of Jewish motherhood, When I Check on You at Night, The Gratitude Game, and Pesach While You Sleep: the easy way to cook ahead for Yom Tov. Find Julie Hauser books on Amazon: Julie lives with her husband and children in Oak Park, Michigan, and happens to be an occupational therapist by profession.