It’s hard to beat beef stew. It’s hearty, easy to prepare and full of flavour. It also tends to be a family favourite. Try making this nice n’ easy slow cooker version for your family tonight. Best part? It makes enough for a second meal 😉
Slow Cooker Beef Stew
Makes 8 servings with some leftovers
1-3 tablespoons of coconut oil
2 pounds of grass fed or organic stewing beef, cubed
1 large yam, peeled and cubed
8 baby potatoes, quartered
1 large onion, diced
2 large carrots, diced
1 whole head of garlic, peeled and minced
1/2-cup red wine (optional)
2-4 cups of organic mushroom or beef broth
1-2 cups cremini mushrooms, quartered (If you don’t like them, just leave them out 😉
1 can tomato paste
1 teaspoon of ground coriander
pinch of cinnamon
Sea salt and pepper to taste
1 tablespoon Fresh thyme, finely chopped
1 tablespoon Fresh Rosemary, finely chopped
4 cups of chopped spinach or lacinato kale
- Heat 1 tablespoon of the oil in a large skillet over medium to high heat.
- Brown the meat in batches, using more oil as needed **If you overcrowd the pan, it won’t stay hot enough to brown the meat).
- Once 2 sides of the meat have been browned, transfer your beef to your slow cooker.
- In the same pan that you browned your meat, add your onion and sauté over medium heat until soft and browned. Adding more oil if needed.
- Add the carrots and garlic and sauté for one more minute, then transfer to your slow cooker. **Be careful not to burn your garlic or it will become bitter.
- Add a little of the stock to the pan and scrape up all the brown tasty bits from the bottom.
- Transfer to slow cooker and add all the remaining ingredients, except the spinach or kale.
- Cook for 8-hours on low in the slow cooker or 4-hours on high.
- If your stew looks too runny, take the lid off the slow cooker about 45-minutes before it’s finished to let some of the juice evaporate.
- 10-minutes before serving stir in your chopped kale or spinach.
Serve with a nice salad.