Low FODMAP easy peasy beef stew in the slow cooker is the weeknight hero your gut has been waiting for. Warm, savory, and soul-soothing, this dish delivers all the comfort of classic beef stew—without the digestive drama. Perfectly tailored for sensitive stomachs, it’s packed with tender beef, gentle vegetables, and rich broth, all slow-cooked to perfection. In this article, I’ll guide you through what makes this recipe special, the ingredients that keep it low FODMAP, how to make it in four simple steps, and expert tips to get it just right. If you’ve been craving stew that loves your belly back, you’re in the right place.
Why You’ll Love This Low FODMAP Beef Stew (Slow Cooker)
This low FODMAP beef stew is everything comfort food should be—rich, hearty, and belly-friendly. Made in the slow cooker, it’s perfect for busy days when you want a warm, home-cooked meal without the fuss. No onions, no garlic, no problem—just tender beef, gentle root veggies, and flavorful low FODMAP broth that simmers into magic.
Don’t miss our no bean chili slow cooker recipe—a hearty, gut-friendly classic made without compromise.
Ingredients for Low FODMAP Easy Peasy Beef Stew (Slow Cooker)
Before you start, it’s important to know that this low FODMAP stew skips common triggers like onions, garlic, and high-FODMAP stock. Instead, we rely on smart swaps like garlic-infused oil (which delivers flavor without the fructans), the green tops of leeks, and a certified low FODMAP beef broth. Be sure to check your broth label for hidden ingredients like inulin or onion powder. For meat, go for well-marbled beef chuck—it gets meltingly tender in the slow cooker. These carefully chosen ingredients make the stew hearty and gut-friendly, all while keeping prep super simple.
- 1.5 lb (700g) beef chuck, cut into bite-sized cubes
- 2 tbsp garlic-infused olive oil (no garlic pieces)
- 1/2 cup green leek tops, finely sliced
- 2 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and cubed
- 1/2 cup diced zucchini (optional)
- 2 cups low FODMAP beef broth (homemade or certified)
- 1 tbsp tomato paste
- 1 tbsp gluten-free tamari (or coconut aminos)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp ground black pepper
- Salt, to taste
- 1 tbsp cornstarch or arrowroot powder (optional, for thickening)
Looking for more cozy meals? Try our no bean chili (slow cooker)—rich in flavor and easy on digestion.
How to Make This Low FODMAP Easy Peasy Beef Stew (Slow Cooker)
Making this low FODMAP stew in the slow cooker couldn’t be easier. You don’t need any fancy techniques—just simple layering and time. The slow cooker does the work for you, transforming humble ingredients into something truly comforting.
Step 1: Sear the beef (optional but flavorful)
In a skillet over medium-high heat, heat 1 tablespoon of garlic-infused oil. Sear the beef cubes for 2–3 minutes per side until browned. This step adds rich flavor, but you can skip it if you’re in a hurry.
Step 2: Load the slow cooker
Place the seared beef, carrots, parsnips, leek tops, and optional zucchini into your slow cooker. Pour in the beef broth, tomato paste, and tamari. Sprinkle in the thyme, rosemary, pepper, and salt. Gently stir everything together.
Step 3: Cook low and slow
Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and the vegetables are soft but not falling apart. Try not to lift the lid during cooking.
Step 4: Thicken (optional)
If you’d like a thicker stew, whisk the cornstarch with a little cold water to make a slurry. Stir it into the hot stew and cook uncovered on high for another 10 minutes until thickened.
Don’t miss our slow cooker summer sides—easy pairings that complete your FODMAP-friendly meal beautifully.
Pro Tips for a Perfect Low FODMAP Beef Stew
Want to make this Low FODMAP beef stew truly unforgettable? These expert tips will help you maximize flavor, avoid common mistakes, and enjoy every bite of your slow-cooked meal—all while keeping it gentle on digestion.
Essential Tips
For a successful Low FODMAP beef stew, always use garlic-infused olive oil made from clear oil only—never with garlic pieces—to stay within FODMAP limits. Check your beef broth labels closely for hidden triggers like onion, garlic powder, or vague “natural flavors.” For the best results, cut all vegetables into even sizes and avoid overcrowding the slow cooker, which helps your Low FODMAP beef stew cook evenly and stay tender.
Flavor Variations
Looking to boost flavor in your Low FODMAP beef stew? Add a splash of dry red wine (Monash-approved in small amounts), or toss in bay leaves for depth. Swap tamari for coconut aminos if you prefer a slightly sweeter flavor. Smoked paprika, chives, or a pinch of cinnamon can also elevate the stew without triggering symptoms. Want more inspiration? Try our crockpot garlic butter steak bites for another bold and belly-friendly dish.
Common Mistakes to Avoid
Avoid regular store-bought broths, which often include onion or garlic—even when unlabeled. Skipping the sear might save time, but it also sacrifices richness. And don’t go heavy on thickeners: too much cornstarch can make your Low FODMAP beef stew overly dense instead of silky and smooth.
Serving Suggestions
This Low FODMAP beef stew is satisfying on its own but even better over low FODMAP rice or creamy mashed potatoes. For a well-rounded dinner, serve it with our slow cooker cheddar broccoli soup. A slice of spelt sourdough is a great side—if tolerated.
Make-Ahead & Storage
One of the best parts of this Low FODMAP beef stew is how well it keeps. After cooling, store portions in airtight containers and freeze for up to 3 months. It lasts in the fridge for 4 days. Reheat gently on the stove or in the microwave until warmed through and enjoy it all over again.
Make sure to check out our must-have slow cooking tools—they make prep easier, faster, and more fun for recipes like this.
FAQ About Low FODMAP Easy Peasy Beef Stew
Is beef stew low in FODMAP?
Beef stew can be low FODMAP if made without high-FODMAP ingredients like onions, garlic, or traditional broths. This recipe uses low FODMAP swaps—like garlic-infused oil and certified broth—so it’s both safe and satisfying.
What brand of beef broth is low FODMAP?
Look for certified low FODMAP brands such as Massel, FODY Foods, or homemade broths without onion and garlic. Always read the label carefully and double-check with the Monash FODMAP app.
Can you make beef stew without onions?
Absolutely. This recipe skips onions entirely and uses leek tops plus garlic-infused oil to create a deep, savory flavor—no bloating, no problem.
Can you have beef broth on a low FODMAP diet?
Yes, but only if it’s free of onion, garlic, and other high-FODMAP ingredients. Opt for broth that’s labeled “low FODMAP” or make your own to control every ingredient.
Is ground beef low FODMAP?
Yes, plain ground beef is naturally low FODMAP—as long as it doesn’t contain fillers like onion, garlic, or breadcrumbs. Always choose unseasoned ground beef and check labels on pre-formed patties for hidden high-FODMAP ingredients.
Is beef jerky low FODMAP?
Beef jerky can be low FODMAP, but most commercial brands contain garlic, onion powder, or high-fructose sweeteners. Look for certified low FODMAP options or make your own using simple seasonings like tamari, black pepper, and garlic-infused oil.
Conclusion
I hope this Low FODMAP Easy Peasy Beef Stew brings the same cozy joy to your table that it brings to mine. It’s a dish made with love, slow-cooked to perfection, and designed to nourish your body without discomfort. Whether you’re new to low FODMAP or just need an easy go-to dinner, this stew is your comfort food companion. So grab your slow cooker, make a batch, and enjoy a warm, bloat-free bowl—just like my grandma would’ve served, only gentler.
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Low FODMAP Beef Stew (Slow Cooker)
Ingredients
Equipment
Method
- In a skillet over medium-high heat, heat garlic-infused oil. Sear the beef cubes for 2–3 minutes on each side until browned. This step adds deep flavor but is optional.
- Place the seared beef, carrots, parsnips, leek tops, and zucchini (if using) into the slow cooker. Pour in broth, tomato paste, and tamari. Add herbs, pepper, and salt. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is fork-tender and vegetables are cooked but intact. Avoid lifting the lid during cooking.
- In a small bowl, mix cornstarch with cold water to create a slurry. Stir into the hot stew and cook uncovered on high for 10 minutes, until thickened.
Nutrition
Notes
- For strict FODMAP compliance, ensure broth and tamari are certified low FODMAP.
- Swap zucchini for swede or rutabaga if desired.
- Freeze portions for up to 3 months.
- Serve over low FODMAP mashed potatoes or rice for a complete meal.
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