604.271.7181
Mon-Fri 6AM-7PM • Sat 8AM-2PM • Sun 10AM-2PM
11151 Horseshoe Way, Suite 28, Richmond

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 😉

Enjoy!

Nicole

 

Slow Cooker Beef Stew

Makes 8 servings with some leftovers

 

Ingredients

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

 

Instructions

[list type=”1″]

  • 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.

[/list]

 

Serve with a nice salad.

 

 

Get our latest Fitness + Nutrition Advice straight to your email!
Thank you! Please check your email and confirm your subscription.