Food

Slow-Cooker Beef Stew

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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

  1. In a slow-cooker mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, BBQ sauce, bay leaf, coconut aminos, and fish sauce.
  2. 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.
  3. Add peas, salt, and pepper and increase the temperature to the high setting if cooking on low.
  4. Whisk tapioca flour with 2 tbsp of water and add to the stew.
  5. 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!

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6 Comments

  1. Angelina says:

    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!

    1. says:

      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. 🙂

      1. Angelina says:

        That I do have in the fridge! Awesome, thanks!

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