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Slow Cooker Beef and Winter Vegetable Stew

Ingredients

Scale
  • 1 lb stewing beef*
  • 2 cups butternut squash (about 1 lb), peeled and chopped
  • 2 cups sweet potato (about 1 large), chopped
  • 1 1/2 cups chopped carrot (about 1 large)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 3 tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bay leaf

Instructions

  1. Melt coconut oil in a large pan over medium heat and add beef.
  2. Brown each side (about 5 minutes)
  3. Place beef and vegetables into slow cooker.
  4. Top with beef broth, tomato paste and spices.
  5. Stir so everything is well combined.
  6. Top with bay leaf and cover to cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  7. Serve over rice, noodles or on its own.

*I use clodhammer steak (part of the shoulder) but any shoulder or rear-end cut is ideal. I recommend asking your butcher for the best quality stewing beef.