Slow Cooked Beef Stew​

One of the great things about slow cooked meals is they tend to increase in flavour as each day goes by. I always double this recipe to have enough leftover to freeze for another night. I love those days when I don’t have to cook, especially winter days when I can spend a little bit more time relaxing, or in reality helping out with homework or making elaborate afternoon snacks.


Like my other slow cooked meals, you can get a greater depth of flavour by browning the meat with the onion and garlic first, but I forgo that for the simplicity of chucking it all in and walking away in less than 15 minutes.

Serves 4.



700gm diced beef

1 onion, diced

2 carrots, cut thick

2 celery sticks, sliced

3 red potatoes

About 6 brown mushrooms sliced

3 garlic cloves, diced

2 Tbsp tomato paste

1 cup bone broth

1⁄2 cup red wine (or you can add more bone broth)

2 tsp dried thyme

2 tsp paprika

1 tsp salt

1⁄2 tsp pepper

2 Tbsp coconut aminos

2 Bay leaves

Splash of balsamic vinegar (optional)

1 sweet potato, peeled and diced (for later)



  1. Place all ingredients (apart from sweet potato) in the slow cooker with the bay leaves sitting on top
  2. Cook on low for 8 hours (or high for 4 hours if you don’t have enough time, the 8 hour version will produce a more tender finished product, but the 4 hour will still be delicious)
  3. With 15 minutes to go, boil sweet potato for roughly 10 minutes or until soft, drain well and mash with lots of butter (yum!)
  4. Serve slow cooked stew over mashed sweet potato.

If you make this, don’t forget to take a photo and share with me how it went. Tag @aspenlifestyle

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