Slow Cooker Beef Stew with Cranberries and Rosemary (Paleo, AIP, GAPS, Wahls, Whole30)

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bowl of stew

“Food, like a loving touch or a glimpse of divine power, has that ability to comfort.”
~ Norman Kolpas

Comfort for the Long Winter

Today, I offer this recipe as a gift to anyone in the midst of a winter that won’t let go. It’s comfort food weather, and what’s more comforting than beef stew? Like many of you on a healing diet, I had an old stew recipe I used to love, full of ingredients I no longer eat, like potatoes and tomatoes. That’s OK. I’ve been on a healing diet for almost two years now, which means I’m very comfortable developing new versions of old favorites. I started with onions, garlic and rosemary for flavor. I kept the traditional carrots, but added celery root (a vegetable I met through a CSA 16 years ago and it’s been a love affair ever since), radishes (a big thank you to the former blog, Simply Healthy Home, for introducing me to this wonderful potato substitute), and cranberries (the secret ingredient that makes this stew so incredibly flavorful, inspired by Autoimmune Wellness). Finally, I added some bone broth for nutrient-density, and blended it with some vegetables before serving to thicken it without flour (an old grain-free trick that works every time). This stew puts my old stew recipe to shame. I hope you enjoy it as much as I do.

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Slow Cooker Beef Stew with Cranberries and Rosemary | Phoenix Helix

Slow Cooker Beef Stew with Cranberries and Rosemary (Paleo, AIP, GAPS, Wahls, Whole30)

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  • Author: Eileen Laird
  • Total Time: 8 hours 50 minutes
  • Yield: 6-8 servings


  • 2 lbs. beef stew meat (cut into same size pieces)
  • 2 bunches of radishes (scrubbed and trimmed, but left whole)
  • 1 lb. celery root (peeled & cut into 1 inch cubes)
  • 1 lb. carrots (peeled and thickly sliced)
  • 3 cups bone broth
  • 1 tsp. sea salt (less if your broth is salted)
  • 1/2 tsp. black pepper (optional – omit for AIP)
  • 2 large onions (peeled whole)
  • 2 large cloves garlic (peeled whole)
  • 2 branches fresh rosemary
  • 8 oz. frozen cranberries (save these for the final step in the recipe)


  1. Put the beef, radishes, celery root, carrots, bone broth, salt and pepper in the slow cooker. Stir to blend.
  2. Nestle the whole onions down among the other ingredients. Place the whole garlic cloves on top of the onions. Lastly, place the rosemary branches on top of everything and cover the slow cooker. Save the cranberries for later.
  3. Turn it to low and cook for 8 hours. 
  4. When the 8 hours are up, remove the rosemary branches and discard. Transfer the whole onions and garlic cloves to a blender. Add a couple of ladlefuls of broth and puree. Pour blender contents back into the slow cooker. Add frozen cranberries, and stir to blend. Cover and cook on low another 30 minutes.
  5. Taste the broth and add more salt, if needed. Serve!


  1. If you want to cook this recipe in your Instant Pot, you can cook it on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Courses
  • Method: Slow Cooker

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18 comments on “Slow Cooker Beef Stew with Cranberries and Rosemary (Paleo, AIP, GAPS, Wahls, Whole30)”

  1. Donna Allgaier-Lamberti

    Thank you for this stew recipe. After 20 some year of not eating beef I am ready to reintro beef!! So your timing is perfect. I plan to try this soon. I’m 2 1/2 years into AIP and beginning to branch out.

    1. Molly, if you don’t like the taste of cranberries generally, you won’t like any recipe that features them. They happen to be one of my favorite berries, which is why I love this recipe. Many people are so used to sweetened cranberries and sweet flavors in general that they haven’t developed a love for sour. That might be true for you, or you might just have different taste preferences. The good news is that the cranberries float, so you can just scoop them out of your stew and eat the rest just fine. I will say for others reading this post, that if you like cranberries, they don’t actually taste sour in this recipe to me. Rather, they provide a burst of flavor that I love. That said, if you’re not a cranberry-lover, this stew isn’t for you. 🙂

  2. Hi Eileen! It’s winter here in CO and this soup looks fantastically warm 🙂 Do you have any suggestions for substitutions for celery root? I’ve been avoiding it (and I hate peeling it :P). I’m no chef-would turnips or parsnips work as a sub?

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