Slow Cooker Beef Veggie Stew

Prep Time: 30 Minutes

Cooking Time: 4 Hours

Total Time: 4 Hours, 30 Minutes

Servings: 6 Servings

Ingredients:

• 3 tablespoons all purpose flour

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 2 pounds boneless chuck roast cut into 1-inch cubes

• 2 tablespoons coconut oil

• 1 yellow onion chopped

• 4 cloves garlic minced

• 3 ribs celery chopped

• 4 medium carrots cut into ¼-inch rounds

• 1 ½ pounds sweet potatoes about 4 medium, cut into 1-inch pieces

• 3 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon oregano

• 4 cups low sodium beef or vegetable broth

Directions:

1. Place the beef, flour, salt and pepper in a large bowl and stir to coat the beef

2. Heat 1½ tablespoons of the avocado oil in a large skillet over medium heat. Add the pieces of beef in a single layer in the pan. Let the beef brown on the first side for about 4 minutes, then flip and brown the other side.

3. Transfer the beef to the slow cooker.

4. Add the remaining ½ tablespoon avocado oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.

5. Add the garlic and cook, stirring, for 30 seconds.

6. Pour about ½ cup of the broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.

7. Add the remaining ingredients, including the rest of the broth, to the slow cooker. Stir gently to combine.

8. Cover and cook on high for 3 ½-4 hours, until the vegetables and meat are tender and cooked through.

9. Salt and pepper to taste.

10. Serve in a bowl or place on a bed of rice, quinoa, or pasta.

     

Notes:

• Can replace sweet potatoes with white potatoes.

• Can let simmer on low during the day for 7-8 hours while you are out for a dinner ready when you come home!