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Low FODMAP Slow Cooker Beef Stew
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Low FODMAP | Recipe


  • 1 1/2 lbs. red potatoes, scrubbed and cubed (unpeeled)
  • 4 medium carrots, peeled and coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 tablespoon Fody Vegetable Soup Base
  • 1 teaspoon dried parsley
  • 1 teaspoon dried, crushed rosemary
  • 1/2 teaspoon dried thyme
  • 3 cups water
  • 2 lbs. beef stew meat, cubed
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons Fody Garlic Infused Oil
  • 1/2 cup dry red wine

To thicken stew:

  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • To the slow cooker add the potatoes, carrots, celery, vegetable soup base, parsley, rosemary, thyme and water.
  • Place beef, 2 tablespoons cornstarch, salt and pepper in large resealable bag. Shake to coat beef evenly.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the beef cubes to the skillet. Brown each side of the beef cubes. Transfer to the slow cooker. Repeat this process with the remaining oil and beef cubes.
  • Remove skillet from heat. Deglaze the pan by adding the wine and scraping up the browned bits. Pour this into the slow cooker as well.
  • Stir well to combine all ingredients in the slow cooker. Cook on high for 4 hours or on low for 8 hours.
  • 30 minutes before serving, combine 2 tablespoons cornstarch with 2 tablespoons water in a small bowl and gradually add to the stew while stirring. Cover and cook for 30 minutes on high, or until stew has thickened slightly. Add salt and pepper to taste if desired. Serve.
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