Go-To Slow-Cooker Beef Stew
This stew can be cook in advanced and kept in the refrigerator for up to four days. Or you can freeze it and keep it for weeks. Serve alone or over mashed potatoes for a comforting, easy, micro-biome superfood!
4 servings
Ingredients:
¾ cup onions, chopped
1 cup carrots, chopped
4 large garlic cloves, minced
½ cup parsnips, chopped
2 Tbsp coconut oil
2 Tbsp rice flour
2 tsp of salt
1 tsp of pepper
1 tsp of grated nutmeg
2 pounds of stew beef, cut into 2-inch pieces
2 cups of beef or chicken stock, divided
1 tsp of thyme
2 tsp of tarragon
2 cups of red wine
2 red onion, peeled and sliced
4 Tbsp of butter
¾ pound of mushrooms, sliced
Chopped parsley for garnish
If you have a saute feature on your slow-cooker, then you can do all of this from one pan. Otherwise, saute the chopped onion, carrot, garlic, and parsnips in the coconut oil over medium heat for 5 minutes until vegetables are tender. Remove from the pan and set aside.
In a medium bowl, combine the rice flour, salt, pepper, nutmeg, and beef. The beef should be well coated with flour mixture.
Add more oil to the pot if necessary, and transfer the meat to the pan, sauteing over medium-high heat until the mean is browned, about 8 minutes. Remove the meat, and add ½ cup of the broth to the pan to scrape up the browned bits.
Transfer the vegetable mixture, the broth, and the meat to the slow cooker. Add the thyme, tarragon, red wine, and remaining stock. Cook on HIGH for 4 hours.
While the stew in cooking, saute the sliced red onions in 2 Tbsp of butter. Remove from pan. Saute the mushrooms in remaining butter. Add mushrooms to the onions and set aside.
Add the onion and mushroom mixture to the stew ½ hour before serving.
Add salt and pepper to taste. Garnish with chopped parsley.
