RECIPES BY JENN BECAUSE A HEALTHY DIET IS A GREAT WAY TO MITIGATE STRESS IN THE BODY AND SUPPORT BURNOUT RECOVERY. BOOK JENN FOR A WORKSHOP TO FIND OUT MORE ABOUT BURNOUT PREVENTION AND RECOVERY.

Ingredients

2 pounds grass-fed stewing beef
2 onions, diced
1 large rutabaga (or potatoes if you prefer), chopped
2 cloves of garlic, minced
2 large carrots, sliced
7 button mushrooms, sliced
1/2 cup red wine
1/4 cup beef stock or bone broth
3 tbsp of melted butter (or ghee)
2 tbsp of coconut aminos (or soy sauce)
3 bay leaves
Salt & pepper to taste

Directions

  1. In a large greased frying pan, brown the onion, mushrooms, carrots, rutabaga, and stewing beef.
  2. Once the beef is browned add the wine and let simmer for about 4 minutes.
  3. Transfer everything to your slow cooker.
  4. Add remaining ingredients.
  5. Stir it up so everything is evenly coated with the liquid.
  6. Cook for about 6 hours (more is fine too).
  7. Add more salt and pepper to taste when serving.

Notes

  1. If your slow cooker is on the smaller side, try cutting the ingredients in half.
  2. This recipe is low carb!
  3. If you don’t have time to brown the ingredients first, this works FINE with just popping all ingredients in and slow cook on medium/high for 6-8 hours!
  4. If you like a saucier beef stew add 2 cups of stock (or water) with 1 tbsp coconut flour whisked- do this in your step 3
  5. Peas are a nice addition too, I add them depending on who I am serving!

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