Slow Cooker High Protein Beef, Potato and Lentil Stew

Beef and Lentil Stew

The next time you’re in the mood for something warming, hearty, and flavorful, this beef and lentil stew never fails. I’ve been making this lentil soup recipe for a long time and each time I fall in love with the combination of lentils, potatoes, tender beef, and hearty vegetables.

This stew is great way to stay warm on winter nights when you want something healthy but also filling and comforting. The best part is you throw everything into the slow cooker and leave it for 8 hours. When you come back, you have an amazing meal to serve.

Feel free to add in your favorite veggies. Green beans, stalk of celery, baby spinach, and zucchini are yummy additions.

What kind of beef?

This slow cooker recipe is best with bottom round roast or chuck roast. These cuts of beef are ideal for stew because they are tougher than other cuts and the slow cooker breaks down the tough fibers making them perfectly tender after longer periods of time. You definitely want to cook on low instead of high. Slow and steady will ensure your beef is perfectly cooked.

Even better, these cuts are cheaper than others. Delicious and economical! Trim the meat into large chunks and remove any large pieces of fat. Toss into the dutch oven and wait for the magic to happen. 

Gluten and dairy-free info

Beef and lentil stew is both gluten and dairy-free as is.

Ingredients and Substitutions

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this beef and lentil stew.

Stew Meat: chuck roast or bottom round roast.

Lentils: red lentils, green lentils, brown lentils, white beans or combo.

Baby Golden Potatoes

Fire Roasted Tomatoes

Beef Stock or Broth

Coconut Aminos: or soy sauce

How to make beef and lentil stew

Step 1: trim meat and prep veggies

Trim beef by removing large areas of fat. Cut into 1 inch bite size pieces. Chop carrots, onions and potatoes.

Step 2: add remaining ingredients to slow cooker

Add all remaining ingredients, including dry lentils, to the crockpot and cook on low for 8 hours.

Remove bay leaves before serving and enjoy.

Serving and storing info

Serve this stew with a side of dinner rolls or crusty bread to dip into your stew. Add a sprinkle of parmesan cheese, if desired.

Store leftover stew in an airtight container in the fridge for up to three days. Freeze stew in a freezer safe container for up to three months.