Slow Cooker Beef Stew

A wonderful recipe to serve to a house full of hungry customers.

Ingredients:

3 lbs Grass-Fed Beef Stew Meat or Grass-Fed Buffalo Stew Meat
1½ c Grass-Fed Beef Broth (or beef bone broth)
1 Tbsp. Macadamia Nut Oil
Seasoned Salt and Pepper
1 c dry Red Wine or Beef Broth
2 Tbsp. Tomato Paste
1 Tbsp. Worcestershire sauce
½ Tbsp. Balsamic vinegar
1 tsp dried Thyme
1 tsp Seasoning Salt
Lots of Ground Black Pepper
6 Garlic cloves, minced
1 large red Onion, cut into chunks
2 Shallots cut half-moon shaped slices
1 Leeks cut half-moon shaped slices
6-8 white Mushrooms sliced
4 large Carrots (or five medium), peeled and cut into half-inch slices
1 lbs Sweet Potatoes, diced into half-inch cubes
¼ c Coconut Flour (or sub all purpose gluten free flour)
1 c Beans cut into bite size pieces
1 Celery stalk cut into small slices

Directions:

1. Add one tablespoon Macadamia Nut Oil to a large skillet over medium high heat. Add beef or buffalo, season with salt and pepper and brown in batches to give the meat room for a nice sear.
2. Add in beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme and seasoning salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, shallots, leeks, celery, carrots, and diced sweet potatoes. Cover and cook on low for seven to eight hours or on high for four to five hours.
3. Remove one cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in a quarter cup of coconut flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine.
4. Add in beans and mushrooms and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit.

Serve with your favorite salad.

Enjoy.

Submitted by Sandra Slanker