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.
Ingredients:
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)
Method:
- Place all ingredients (apart from sweet potato) in the slow cooker with the bay leaves sitting on top
- 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)
- With 15 minutes to go, boil sweet potato for roughly 10 minutes or until soft, drain well and mash with lots of butter (yum!)
- 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
