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Recipe of the Week: Slow Cooker Beef Stew

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 ūüėČ




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 ūüėČ

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



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  • 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¬†saut√© over medium heat until soft and browned. Adding more oil if needed.
  • Add the carrots and garlic and¬†saut√©¬†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.



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