This post is sponsored by the NC Department of Agriculture & Consumer Services. I received monetary compensation in exchange for sharing my experience visiting a local farmer’s market and creating a savory slow cooker beef stew with beef from a local North Carolina beef farm, T-5 Farms.

Slow Cooker Beef Stew

At this time of year, when the days can flip-flop from spring-like with clear skies and warm air to cold and chilly rainy days that feel more like February, there’s still justification to slow cook something cozy and savory. With the shifting weather, you never know if there’s a last chilly day around the corner and this slow cooker beef stew has the best of both seasons. With tender beef cooked low and slow in a rich gravy along with spring veggies and plenty of fresh herbs, it’s a set-it-and-forget-it recipe that simmers all day in your slow cooker.

Beef from T-5 Farms

And for this hearty stew, I turned to locally raised beef at T-5 Farms. There are so many reasons to shop local – it’s wonderful to support family-owned operations, like T-5 farms, and buy products that are produced responsibly with a lot of care.

For this recipe, I chose stew meat which I picked up at a local farmer’s market where T-5 Farms sell their lean pasture-raised Limousin beef products (a breed of cattle that originated in France) as well as pork, chicken, and in-season fruits and vegetables.
They are proud to offer products that are free of chemical fertilizers, herbicides, and pesticides.
They’ve expanded their Southern Alamance County beef operation in recent years to keep up with demand and offer a wide array of choices including ground beef, steaks, brisket, and stew meat. I picked up my beef when I met with Randy, owner of T-5 farms, a few weeks ago at the farmer’s market. He, along with his family, work hard to provide quality products and it always feels great to support a local grower.
If you live in the Raleigh-Durham area look for Randy and T-5 Farms at the Chapel Hill Farmer’s Market, which operates year-round on Saturday mornings. But, word to the wise, get there early because they often sell out of products quickly!

Ingredients You’ll Need for Slow Cooker Beef Stew

Rutabega: Instead of using potatoes for the stew I used rutabaga, which has a similar texture as potatoes when cooked, but is less starchy and heavy.
Carrots
Baby Leeks
Garlic and yellow onion
Tomato paste: I used 6 ounces in this recipe because it adds a deep flavor but also it helps thicken the stew as it cooks in the slow cooker.
Beef stock
Dried oregano
Fresh parsley and chives add a pop of spring freshness.

The stew cooks in the slow cooker for eight hours and, when you’re ready to serve it, the beef is like butter – so tender and full of flavor. The stew is on the thicker side and begs for slices of crusty bread on the side. It’s a cozy supper for these days when we just can’t count on spring.

Want More North Carolina Beef Recipes?

I’m proud to partner with the NC Department of Agriculture and Consumer Sciences to celebrate our local growers along with other fellow bloggers located in the Raleigh-Durham area. Be sure to check out their delicious beef recipes!

Sirloin Tip Roast with Brown Butter Mushrooms from Big Bear’s Wife and Meadow Lane Farm

Jalapeno Popper Burger Bombs from Life of a Ginger and D’s Beef N Bees

How to Make Albondigas in an Instant Pot from Adventures of Frugal Mom and Queen B Farms

Smoky Beef Carnitas from Pastry Chef Online and Fickle Creek Farm

A Few More Favorite Beef Recipes

Shepherd’s Pie

30-Minute Steak Carbonara for Two

30-Minute Beef and Broccoli