Slow Cooker Beef Stew
During this time of the year, I find the short days and cold nights to be VERY trying. The will to eat a cold salad, or to stand over a stove for hours is practically zilch.
Enter the slow cooker.
I have made a commitment to make a slow cooker meal 1-2 times per month during the winter. Normally I can get 6-8 dinner servings out of one crock-pot meal. This allows me to either pack a lunch for the next day, or freeze extra servings in individual containers. That way, on those busy evenings, I do not have an excuse to eat garbage.
This recipe is gluten free, dairy free, potato free, and FLAVOUR FULL.
For those of you following a macronutrient based diet…
Carbs: 15 grams
Fat: 16 grams
Protein: 51 grams
This relatively low carb, but high protein meal will keep you warm and satiated for hours.
2 TBSP extra virgin olive oil
2 lbs stewing beef (cut into bite size pieces)
¼ cup red wine vinegar
2 cups baby carrots
1 sweet onion, diced
2 ½ cups mushrooms, sliced
1 cup beef broth
½ tsp dried thyme
1 tsp sea salt
½ tsp black pepper
¼ cup brown rice flour
Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4-6 hours, or until the beef is tender.
Remove lid and stir in brown rice flour. Continue to stir until liquid thickens.
Ladle into bowls, and enjoy!
Vegetables: I have also tried this recipe with frozen green peas, squash, and zucchini. All awesome!
Flour: When I don’t have brown rice flour, I use cornstarch slurry to thicken instead (1 TBSP cornstarch combined with 2 TBSP cold water).