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There is nothing more comforting on a lazy Sunday than the smell of a stew simmering in the slow cooker. This stew comes up often in the meal prepping rotation because we can make one on Sunday and enjoy it for a few days throughout the week. Sometimes I skip the potatoes in the recipe and make a big batch of whipped mashed potatoes instead.
Slow-Cooker Beef Stew
Tools You’ll Need
Ingredients
- 2 lbs (1 kg) stewing beef cubes
- 4 potatoes, peeled and cut into wedges or about 2 cups of baby potatoes cut in half
- 3 carrots cut into chunks or about 1 1/2 cups of baby carrots
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 1/2 cups beef stock
- 1 can (5oz/156mL) tomato paste
- 1 bay leaf
- 1 tsp coconut aminos (or soya sauce)
- 1/2 tsp fish sauce
- 1/4 cup BBQ sauce
- 1 cup frozen peas
- Salt & pepper
- 2 tbsp tapioca flour (all purpose flour or cornstarch will work also)
- Note: you can replace the coconut aminos and fish sauce with 2 tsp of Worcestershire sauce.
Directions
- In a slow-cooker mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, BBQ sauce, bay leaf, coconut aminos, and fish sauce.
- Cover and cook on low for 6-7 hours (or high for 4-5 hours) until beef and vegetables are tender. The cooking time will vary depending on your slow-cooker.
- Add peas, salt, and pepper and increase the temperature to the high setting if cooking on low.
- Whisk tapioca flour with 2 tbsp of water and add to the stew.
- Cook, covered, for another 10-15 minutes on high or until thickened.
You have to try these Brazilian Cheese Biscuits by Danielle Walker with this stew. You won’t believe they are gluten-free!
Tried this and loved it! Didn’t have green peas or fish sauce so I’ll have to make it again with all the ingredients! Yummy!
Awesome! I’m so happy to hear this! Sometimes I leave the green peas out and it’s still great! Also, I use the fish sauce and coconut aminos is place of Worcestershire Sauce so if you have that on hand, you could use 1 tbsp of Worcestershire in place of the fish sauce and coconut aminos. 🙂
That I do have in the fridge! Awesome, thanks!
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