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Warm, hearty, nourishing and with a simple addition, able to get you high as a kite, this slow cooker beef stew is sure to become a household favourite.
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Classic Beef Stew
- 1 slow cooker
- 2 tbsp olive oil
- 1.5 lbs beef stew meat, cut into 3/4" pieces
- 4 med carrots, peeled and sliced 1" thick
- 8 baby red potatoes, quartered
- 1 med yellow onion, cut into thin wedges
- 2 cloves garlic, minced
- .5 tsp salt
- .5 tsp black pepper
- 1 bay leaf
- 2 cups beef broth or mushroom broth
- 2 cups vegetable juice
- 2 tbsp coconut aminos or tamari/soy sauce
- 2 tbsp tapioca flour optional to thicken stew
- infused olive oil
- In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook in batches if necessary, stirring occasionally, until browned on all sides.2 tbsp olive oil
- Transfer the beef to a 4 quart slow cooker. Add all the ingredients except the tapioca powder, stir to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the beef and vegetables are tender.1.5 lbs beef stew meat, cut into 3/4" pieces, 4 med carrots, peeled and sliced 1" thick, 8 baby red potatoes, quartered, 1 med yellow onion, cut into thin wedges, 2 cloves garlic, minced, .5 tsp salt, .5 tsp black pepper, 1 bay leaf, 2 cups beef broth, 2 cups vegetable juice, 2 tbsp coconut aminos
- If using the tapioca flour, turn the slow cooker to high if using the low setting. In a small bowl, stir together the tapioca flour and 2 tablespoons water. Stir into the stew. Cover and cook for 10 minutes. Remove and discard the bay leaf before serving.2 tbsp tapioca flour
That’s it for this week friends. Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners! Direct messages to [email protected] or the podcast hotline.
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